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Fillet medallions with red wine reduction

Fillet medallions with red wine reduction

Open a bottle of Haute Cabriѐre Reserve Pinot Noir to both make the sauce *and* serve with your feast.

  • Serves 4
  • More than 2 hours
  • Pair with Pinot Noir

INGREDIENTS

  • Espagnole sauce:
  • 1 carrot, diced
  • 1 stick celery, diced
  • ½ onion, chopped
  • 2 Tbsp (30ml) butter
  • 1 Tbsp (15ml) flour
  • 2½ cups (625ml) beef stock
  • 2 bay leaves
  • Pinch dried thyme
  • 5 black peppercorns
  • Salt and milled black pepper
  • Fillet medallions:
  • 1 cup (250ml) dry red wine
  • 1 shallot or red onion, chopped
  • Salt and milled pepper
  • 4 fillet medallions
  • Handful green beans, blanched
  • Handful Tenderstem® broccoli, blanched
  • Handful sugar snap peas, blanched
  • Knob butter
  • 1 garlic clove, chopped

METHOD

  1. Fry carrot, celery and onion in butter over low heat until caramelised.
  2. Sprinkle over flour and fry for a few more minutes until vegetables are light brown.
  3. Stir in stock until sauce is smooth. Bring to the boil.
  4. Add bay leaves, thyme and peppercorns.
  5. Reduce heat and simmer for 30 minutes, or until sauce has reduced by a third.
  6. Strain sauce through a sieve.
  7. Season and set aside.
  8. Place dry red wine and shallot or red onion in a saucepan.
  9. Boil to reduce by two-thirds.
  10. Add espagnole sauce and season with salt and milled pepper to taste. Set aside and keep warm.
  11. Heat a griddle pan and fry fillet medallions, a few minutes each side, until cooked to your liking.
  12. Toss a handful of blanched green beans, broccoli stems and sugar snap peas in a hot pan with butter and garlic, and fry for 5-7 minutes.
  13. Serve with fillet and red wine sauce.
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