Beef Tenderloin 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 | garlic cloves, 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 |
| allspice | |
| 1 tbsp. | flour |
| salt | |
| pepper | |
| 1 piece | cold butter |
Instructions
Step 1 of 13:
Cut the beef fillet into medallions approx. 3 cm thick and season with salt and pepper.
Step 2 of 13:
Heat the oil in a Frying 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 for approx. 12 minutes. Then remove from the oven and leave to rest uncovered on a cold plate for 20 minutes.
Step 4 of 13:
Melt the butter in the same Frying Pan. Add the crushed garlic and the herbs.
Step 5 of 13:
As soon as the butter starts to foam, return the meat to the Frying Pan and baste it.
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 tray and roast at 220°C (fan oven) for approx. 30 minutes until dark brown.
Step 8 of 13:
Sear the chopped vegetables in a roasting pan until they are dark brown.
Step 9 of 13:
Dust with flour, add the tomato purée and continue frying until a brown roasted base forms.
Step 10 of 13:
Deglaze with soy sauce and loosen the browned bits with a spatula. Add port and red wine and reduce by about one third.
Step 11 of 13:
Add the spices, beef bones and beef stock, cover and simmer for approx. one 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 and season with salt and pepper to taste. Tipp: Blanched broccoli goes perfectly with this
