Beef medallions with red wine jus and duchess potatoes
Ingredients
- DUCHESS POTATOES
- 500g potatoes
- 150g butter
- 1 egg
- salt and freshly ground black pepper, to taste
- RED WINE JUS
- 30ml (2 tbsp) olive oil
- 1 onion, finely chopped
- 1 garlic clove, peeled and crushed
- 3 bay leaves
- 250ml (1 cup) red wine
- 250ml (1 cup) ruby port
- 250ml (1 cup) vegetable stock
- BEEF MEDALLIONS
- 30ml (2 tbsp) olive oil
- 6 beef medallions
- 500g asparagus spears, steamed, to serve
Instructions
Preheat the oven to 180°C. For the duchess potatoes, cover the potatoes with water in a large saucepan over high heat and boil until soft, about 20 minutes. Remove from heat, drain and rinse with cold water. Carefully peel the potatoes and mash through a fine sieve. Mix in the butter, then stir in the egg and season. Spoon the mixture into a piping bag and pipe desired shapes onto a greased baking tray. Bake in the preheated oven until golden brown, 15 – 20 minutes.
For the red wine jus, heat the olive oil in a saucepan over medium heat and sauté the onion, about 5 minutes. Add the garlic and bay leaves, and sauté, 5 minutes. Add the wine, port and stock, and cook over low heat until the sauce has reduced by half. Remove the bay leaves and keep warm.
For the beef medallions, heat the olive oil in a frying pan over high heat and sear the beef medallions, 5 minutes on each side. Brown the sides until sealed, about 2 minutes. Remove from pan and allow the medallions to rest, 5 minutes.
Serve drizzled with the sauce, asparagus and duchess potatoes.
