Beef fillet medallions with port wine jus from the Original Profi Collection®
Experience pure gourmet cuisine with this elegant classic: tender beef fillet medallions in an intense port wine jus. The perfectly pan-seared medallions are first browned aromatically and then gently finished in the oven before being served with a rich jus made from port wine, red wine, beef stock, and roasted bones. The result is an exceptionally juicy steak dish, with a sauce that impresses with its depth and flavor complexity – ideal for special dinners or when you want to elevate your culinary skills to the next level.
2 hours 50 minutes
Total Time
2 h 10 min
Cooking Time
40 minutes
Preperation Time
Ingredients
| FOR THE MEDALLIONS: | |
| 1 | Beef fillet |
| 2 tbsp | butter |
| 2 cloves of garlic, crushed || | |
| Fresh rosemary | |
| Fresh thyme | |
| Oil for frying | |
| Sea salt | |
| Pepper | |
| FOR THE PORT WINE JUS: | |
| 1 kg | Beef bones |
| 1 onion, roughly chopped | |
| 1 | Carrot, roughly chopped |
| 50 g | Celeriac, roughly chopped |
| 1 tsp | Tomato paste |
| 100 ml | Port wine |
| 100 ml | Red wine |
| 500 ml | Beef stock |
| 2 tbsp | Soy sauce |
| 1 | Bay leaf |
| 1 tsp | black peppercorns |
| Pimento | |
| 1 tbsp | flour |
| Salt | |
| Pepper | |
| 1 piece | cold butter |
Instructions
Step 1 of 13:
Cut the beef fillet into medallions about 3 cm high and season with salt and pepper.
Step 2 of 13:
Heat the oil in a pan until very hot and sear the medallions on all sides until dark brown.
Step 3 of 13:
Cook in the oven at 140°C (284°F) for approx. 12 minutes. Then remove from the oven and let rest uncovered on a cold plate for 20 minutes.
Step 4 of 13:
Melt the butter in the same pan. Add the crushed garlic with the herbs.
Step 5 of 13:
As soon as the butter begins to foam, return the meat to the pan and baste.
Step 6 of 13:
Remove the meat from the heat and let it rest briefly.
Step 7 of 13:
Place the beef bones on a baking sheet and roast until dark brown at 220°C (428°F) (convection) for approx. 30 minutes.
Step 8 of 13:
Sear the chopped vegetables in a casserole dish until dark brown.
Step 9 of 13:
Sprinkle with flour, add the tomato paste, and continue to fry until a brown roast base forms.
Step 10 of 13:
Deglaze with soy sauce and loosen the roast drippings with a spatula. Add port wine and red wine and reduce by about one third.
Step 11 of 13:
Add spices, beef bones, and beef stock and let simmer covered for about an hour.
Step 12 of 13:
Strain the jus through a fine sieve into a saucepan and reduce by one third.
Step 13 of 13:
Finally, whisk in the cold butter with a whisk and season with salt and pepper. Tip: Blanched broccoli goes well with this.
