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Beef Medallions with Red Wine Jus
Beef medallions with red-wine jus pair small, evenly shaped fillet portions with a concentrated stock sauce. Shallot and thyme support the wine reduction. The jus should be glossy and savoury without becoming so reduced that it tastes salty or bitter.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Use medallions of similar thickness and stock with a known salt level. Fillet is a quick-cooking cut and does not need a long braise. Wine is part of the flavour profile; reduction does not certify the dish as alcohol-free.
Prepare the sauce reduction while searing and resting the beef. Check whole-beef safe temperature and resting guidance. Strain the jus as directed and incorporate finishing butter over controlled heat.
If the sauce becomes too salty, add unsalted liquid instead of reducing further. Black pan residues should be discarded rather than deglazed into the jus. Overcooked fillet cannot be restored by soaking it in sauce.
About This Recipe
Beef medallions with red-wine jus pair small, evenly shaped fillet portions with a concentrated stock sauce. Shallot and thyme support the wine reduction. The jus should be glossy and savoury without becoming so reduced that it tastes salty or bitter.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Heavy frying pan
- ✓ Small saucepan
- ✓ Tongs
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Prepare the medallions: Tie loosely with kitchen string if needed for an even round shape, pat dry and season just before cooking.
- Sear: Heat oil in a heavy pan and brown the medallions on both flat sides and briefly around the edges.
- Finish and rest: Add half the butter and thyme, baste until the centre reaches at least 63°C, then rest the beef on a warm rack for 6 minutes.
- Deglaze: Lower the heat, add shallot to the same pan and cook until soft; pour in red wine and scrape up the browned residue.
- Reduce the jus: Add stock and bay, simmer until the liquid lightly coats a spoon, then strain if a refined sauce is wanted.
- Mount and plate: Whisk in the remaining cold butter off the heat, taste for seasoning and serve the jus around the rested medallions.
Chef Notes & Tips
Reduce wine until its raw alcoholic aroma has disappeared before adding stock; this produces a rounder jus.
Ingredient choices: Use medallions of similar thickness and stock with a known salt level. Fillet is a quick-cooking cut and does not need a long braise. Wine is part of the flavour profile; reduction does not certify the dish as alcohol-free.
Cooking control: Prepare the sauce reduction while searing and resting the beef. Check whole-beef safe temperature and resting guidance. Strain the jus as directed and incorporate finishing butter over controlled heat.
If something goes wrong: If the sauce becomes too salty, add unsalted liquid instead of reducing further. Black pan residues should be discarded rather than deglazed into the jus. Overcooked fillet cannot be restored by soaking it in sauce.
Ingredient Substitutions
- ↔ Beef fillet → thick-cut sirloin medallions
- ↔ Red wine → alcohol-free red wine plus a little balsamic vinegar
- ↔ Beef stock → rich mushroom stock
Food Safety & Doneness
For intact beef steaks and roasts, reach at least 63°C and rest for 3 minutes. Braising cuts need longer for fork-tender texture. Keep raw-meat utensils away from cooked food.
Serving & Plating
Serve two small medallions per portion when using the eight-piece batch for four. Spoon a moderate amount of jus beside the meat and add separately prepared vegetables.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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