Savory Burgundy Beef Medallions
This Savory Burgundy Beef Medallions recipe strikes the perfect balance between richness and simplicity. The tender slices of beef are grilled to perfection and generously topped with a luscious, wine-infused sauce featuring caramelized onions and robust tomato paste. It’s an excellent dish to serve at dinner parties or intimate gatherings, especially when paired with any leftover wine from your collection. The recipe cleverly transforms a single London Broil or flat iron steak into an elegant meal, making it both economical and impressive. Serve alongside your favorite side dishes for a complete dining experience that will leave your guests raving!
2-4 servings
Servings
345
Calories
6
Ingredients
Ingredients
London Broil or Flat Iron Steak
1 (1/2-1 inch thick)
Butter
2 slices (divided)
Onion
1/2 medium (sliced into rings)
Tomato Paste
6 ounces (none)
Oregano
to taste (about 1/4 cup) (dried)
Burgundy Wine or Red Wine
2 1/2 cups (none)
Instructions
1
Start by preheating your grill to medium-high heat. Season the beef with salt and pepper, if desired.
2
Grill the beef for approximately 7 minutes on each side, or until it reaches your desired doneness. Once done, remove from the grill and let rest before slicing.
3
In a medium saucepan, melt one slice of butter over medium heat. Add the sliced onions and sauté until they become translucent and slightly caramelized, about 5 minutes.
4
Stir in the tomato paste and oregano, and cook for an additional 2 minutes to coat the onions nicely.
5
Pour in the Burgundy wine and bring the mixture to a vigorous boil. Reduce the heat to medium-high and let it boil, stirring occasionally, until the sauce thickens and reduces, about 10 minutes.
6
Once thickened, strain the sauce through a fine-mesh sieve, pressing down with a spatula to extract as much liquid as possible. Return the strained liquid to the saucepan.
7
Add another slice or two of butter into the liquid to enrich the sauce, stirring until melted and well combined.
8
Slice the grilled beef into medallions on the bias and arrange them on a serving platter.
9
Drizzle the luscious wine sauce over the beef medallions, serving immediately with your choice of sides.
Nutrition Information
15g
Fat
14g
Carbs
37.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Burgundy Beef Medallions?
Savory Burgundy Beef Medallions is a dish featuring grilled beef medallions topped with a rich, wine-infused sauce made with caramelized onions, tomato paste, and Burgundy wine.
What cut of beef is recommended for this recipe?
The recipe recommends using a London Broil or a Flat Iron steak.
How thick should the steak be?
The steak should ideally be between 1/2 inch to 1 inch thick for optimal grilling.
What type of wine is best for the sauce?
A Burgundy wine or any robust red wine is best for this sauce.
How long do I need to grill the beef?
Grill the beef for approximately 7 minutes on each side, or until it reaches your desired level of doneness.
What grill temperature should I use?
Preheat your grill to medium-high heat.
How many people does this recipe serve?
This recipe serves between 2 and 4 people.
What is the calorie count for this dish?
Each serving contains approximately 345 calories.
How much protein is in the Savory Burgundy Beef Medallions?
There are 37.5 grams of protein per serving.
Is this recipe low in carbohydrates?
Each serving contains 14 grams of carbohydrates.
How much fat is in this recipe?
There are 15 grams of fat per serving.
What is the role of tomato paste in the sauce?
The tomato paste helps thicken the sauce and provides a robust, savory base for the wine reduction.
How much oregano should I use?
The recipe calls for dried oregano to taste, which is roughly about 1/4 cup.
Why should I strain the sauce?
Straining the sauce through a fine-mesh sieve ensures a smooth, luscious texture by removing the solids from the onions and herbs.
What does it mean to slice the beef on the bias?
Slicing on the bias means cutting the meat at a 45-degree angle across the grain, which makes the medallions more tender.
Can I use butter alternatives?
While butter is used to enrich the sauce, you could use a high-quality margarine or oil, though the flavor profile may change.
How long does it take to prepare the sauce?
The total sauce preparation, including sautéing and reduction, takes approximately 17-20 minutes.
Should I season the beef before grilling?
Yes, you should season the beef with salt and pepper to taste before putting it on the grill.
What is the purpose of letting the meat rest?
Resting the meat after grilling allows the juices to redistribute, ensuring the medallions remain juicy when sliced.
Can I use fresh onions?
Yes, the recipe specifically calls for 1/2 of a medium onion sliced into rings.
How long should the wine mixture boil?
The wine mixture should boil for about 10 minutes until it thickens and reduces.
Is this recipe suitable for a dinner party?
Yes, it is described as an elegant and impressive meal that is excellent for dinner parties or intimate gatherings.
What should I serve with these beef medallions?
They can be served alongside your favorite side dishes, such as mashed potatoes, roasted vegetables, or a fresh salad.
Does the recipe require many ingredients?
No, it is a relatively simple recipe with an ingredient count of 6 main items.
What happens to the onions after straining?
The recipe instructs to press down with a spatula to extract all the liquid, and then the solids remaining in the sieve are typically discarded.
Can I make this if I don't have a grill?
While the recipe calls for grilling, you could achieve similar results using a cast-iron skillet on a stovetop.
How much wine is needed for the sauce?
You will need 2 1/2 cups of Burgundy or red wine.
How do I finish the sauce?
After straining, return the liquid to the pan and stir in another slice or two of butter until melted and combined.
Is this an economical recipe?
Yes, it transforms a single steak into an elegant meal, making it both economical and impressive.
Can I use different types of red wine?
Yes, while Burgundy is traditional, any dry red wine will work well for this sauce.