Medallions Of Beef Forestiere Food

TOURNEDOS OF BEEF FORESTIERE

Steps:

• Combine wine, oil, thyme, onion and garlic. Marinate steaks 30 minutes in baking dish. May refrigerate up to 1 day, bring to room temperature a 1/2 hour before cooking. Place steak in roasting pan, add onions and season to taste. Roast in a preheated 425 degree oven for 20 minutes. Reduce somewhat for an additional 10 to 15 minutes. Remove steaks and onions from pan and tent with foil. Save pan and meat juices.
• For the Sauce Forestiere: In small skillet, cook bacon lardons on high until crisp and brown. Remove from pan. Drain all but 2 tablespoons fat. Use fat to cook mushrooms 3 to 5 minutes, stirring gently. Add to bacon. Meanwhile, bring wine, thyme and bay to boil and reduce to about 2 tablespoons.
• Set roasting pan over medium-high burner. Pour in beef stock; mix with cooking scraps. Bring to boil and simmer 3 minutes to begin to thicken. Stir in wine glaze, butter, bacon, mushrooms, salt and pepper. Heat and remove bay leaf and thyme sprigs. Slice filets on the bias, sauce and garnish with onions. Serve with Chateau Potatoes, Creamed Carrots and Minted Green Pea Timbales (separate recipes).

STEW AND MARIANNE LEONARD'S MEDALLIONS OF BEEF FORESTIERE

Steps:

• Sprinkle the beef with salt and pepper.
• Heat one tablespoon of the clarified butter in a saucepan and add the shallots and garlic. Cook briefly, stirring, and add the sliced mushrooms. Cook, stirring, about three minutes.
• Add half of the dry red wine and stir. Cook until reduced almost by half and add the veal broth or beef broth. Bring to the boil and add the remaining dry red wine and the Madeira wine. Cook until reduced by half. There should be about one and one-quarter cups.
• Heat the remaining one tablespoon clarified butter in a heavy skillet and add the beef. Cook the meat on one side for two to three minutes or until nicely browned. Turn the pieces and cook two to three minutes on the second side to the desired degree of doneness. Transfer the meat to a warm platter.
• Add the mushroom sauce to the skillet and stir to dissolve the brown particles that may cling to the bottom of the skillet.
• Swirl the soft butter into the sauce. Spoon an equal amount of the sauce onto six warmed plates. Top each with one piece of beef and garnish with basil sprigs.

PAN-ROASTED BEEF MEDALLIONS

Steps:

• NOTE: Use herbs such as sage, thyme, rosemary, and Italian parsley.
• Place beef medallions on a small flat dish. Sprinkle 2 tablespoons olive oil over top, along with herbs of choice and garlic.
• Cover with plastic wrap and refrigerate overnight.
• Remove from refrigerator and bring to room temperature before roasting.
• Preheat oven to 400°.
• Bring a sauté pan to high heat. Add remaining tablespoon of olive oil.
• Sprinkle pepper on medallions and sear until they are a rich brown color, about 2 minutes per side.
• Lightly sprinkle with salt and place in oven for about 8 minutes for medium rare; remove from oven to a warm place to rest the meat for another 5 minutes.
• Prep time does not include overnight refrigeration.

DATE AND WALNUT LOAF

Steps:

• Preheat the oven to 350 degrees.
• If the dates are not already chopped, chop them coarsely. There should be about two and one-half cups. Put the dates in a mixing bowl.
• Combine the baking soda and boiling water. Blend. Pour the hot mixture over the dates.
• Sift together the flour and spices and set aside.
• Put the two tablespoons of butter and the sugar in the bowl of an electric mixer and blend. Beat in the eggs and vanilla.
• Start beating on low speed while alternately adding the flour mixture and dates with their liquid. Add the walnuts and blend well.
• Butter the inside of a standard size loaf pan measuring 9 by 5 by 2 3/4 inches. Pour in the batter and place in the oven. Bake about one hour and 10 minutes or until a straw or thin wooden skewer inserted in the center comes out clean.

BEEF MEDALLIONS WITH CARAMELIZED PAN SAUCE

Steps:

• Season beef medallions with salt and pepper to taste and set aside.
• Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.
• Reduce heat to medium; cook and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt in the skillet until mushrooms are very well browned, about 10 minutes.
• Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.
• Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil; cook and stir until broth mixture has reduced by half, about 5 minutes.
• Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates.
• Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.
• Spoon sauce over beef and serve immediately.

MEDALLIONS OF BEEF FORESTIERE

Steps:

• 1. Sprinkle beef with salt and pepper.
• 2. Heat 1 tablespoon butter in saucepan and add shallots and garlic.
• 3. Cook briefly, stirring and add sliced mushrooms.
• 4. Cook, stirring about 3 minutes.
• 5. Add 1/2 the dry red wine and stir.
• 6. Cook until reduced almost by half.
• 7. Add beef or veal broth.
• 8. Bring to boil and add the remaining dry red wine and the Madeira wine.
• 9. Cook until reduced by half.
• 10. There should be about 1 1/4 cups.
• 11. Heat remaining 1 tablespoon butter in heavy skillet and add beef.
• 12. Cook the meat on one side about 2-3 minutes or until browned.
• 13. Turn and cook other side 2-3 minutes.
• 14. Transfer meat to warm platter.
• 15. Add mushroom sauce to skillet and stir to dissolve the brown particles that may cling to edge of skillet.
• 16. Swirl 4 tablespoons butter into sauce.
• 17. Serve on top of tenderloins.