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Chianti Beef Medallions



CHIANTI BEEF MEDALLIONS
Johnny's Italian Steakhouse

2 (4 ounce) beef tenderloin medallions
1 sprig fresh rosemary, chopped
2 teaspoons chopped garlic
salt and pepper to taste
1/4 cup pearl onions
1 tablespoons butter
2 ounces gorgonzola cheese
5 ounces garlic mashed potatoes
2 ounces garlic sauteed spinach

To make Filets:  Filets are rubbed with garlic, rosemary and salt/pepper blend. Sear in hot skillet with olice oil. Remove and finish in oven; degrease pan, deglaze with Chianti and simmer to reduce with pearl onions. When reduced to a medium thick syrup, mount with butter (use real butter, it will taste much better) and spoon over medallions.

To saute spinach:  heat pan with clarified butter, add garlic and cook briefly - don't burn garlic! Add spinach and remove from heat. Toss to cook and season with salt and pepper.

Gorgonzola Mashed Potatoes:  Mix gorgonzola with mashed potatoes and crumble a bit more gorgonzola on top to garnish.

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