FILET MIGNON (MEDALLIONS) WITH SAGRANTINO SAUCE
Thank to: http://blog.giallozafferano.it/lavale83/medaglioni-in-salsa-aromatizzata-di-vino-sagrantino/
Ingredients for 4
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4 beef tenderloin medallions
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Fresh rosemary (1 sprig) and sage (3 leaves)
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Salt and pepper
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Olive oil
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Butter (3 tablespoons)
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Smoked bacon (8 slices)
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White wine (1 cup)
Sagrantino Sauce
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Sagrantino wine (2 cups)
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Shallot (1)
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Bay leaves (2)
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Cloves (2)
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Juniper berries (4-5)
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Black pepper grains (4-5)
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Dried thyme (1 teaspoon)
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Fresh oregano (1 teaspoon)
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Butter (2 tablespoons)
Meat Preparation
Wrap cooking twine around the sides of each beef medallion and knot. Layer 1 or 2 slices of smoked bacon around the twine and secure with a toothpick. Season each medallion with salt and pepper.
Sauce Preparation
Heat a saucepan on high heat cook shallots for 3 minutes. Then add wine, bay leaf, cloves, juniper berries, and pepper. Cook until the wine reduces into a sauce. Pour the sauce through a strainer and return to the pan. Add butter and let it simmer on low heat for another 3 minutes.
In a separate skillet, heat 3 teaspoons of olive oil, 3 tablespoons of butter, 1 sprig rosemary, 3 sage leaves and some pepper grains in the skillet. Add beef and sear both sides on high heat. Deglaze the pan with white wine, and cook meat to desired temperature (i.e. rare, medium rare, medium). Remove from the heat and season with salt and pepper. Pour over the Sagrantino sauce and serve.