Port-Stained Beef Medallions

Port-Stained Beef Medallions Recipe
Photo: Tara Donne; Styling: Sarah Smart
In this recipe adapted from Keith Schroeder's upcoming book, Mad Delicious, what may seem like a crazy technique for beef (steaming) produces outstanding results.


Serves 4
Total time: 50 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 50 Minutes

Nutritional Information

Calories 319
Fat 13.5 g
Satfat 2.2 g
Monofat 6.9 g
Polyfat 3.1 g
Protein 21.3 g
Carbohydrate 9.7 g
Fiber 0.5 g
Cholesterol 59 mg
Iron 1.6 mg
Sodium 503 mg
Calcium 27 mg


4 garlic cloves, minced
1/2 teaspoon kosher salt, divided
4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
2 cups port wine
1 tablespoon grated lemon rind
1 teaspoon smoked paprika
Cooking spray
1/2 cup canola mayonnaise (such as Hellmann's)
1 tablespoon minced seeded Fresno chile or jalapeño pepper
1 teaspoon fresh lemon juice
1 garlic clove, minced


1. Place 4 garlic cloves on a cutting board; sprinkle with 1/8 teaspoon salt. Chop until a paste forms, scraping with the flat side of a knife to mash. Press garlic mixture into both sides of steaks. Refrigerate 30 minutes.

2. Bring wine to a boil in a saucepan over medium-high heat. Reduce heat to medium; simmer 10 minutes or until reduced to 1/2 cup. Stir in rind and paprika. Pour wine mixture into a pie plate or wide, shallow dish.

3. Line one tier of a 10-inch bamboo steamer with an 8-inch circle of parchment paper; lightly coat paper with cooking spray. Arrange steaks on top of paper in steamer basket. Cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam steaks 8 minutes or until desired degree of doneness. Remove steaks from steamer; place steaks in wine mixture for 10 minutes, turning after 5 minutes. Cut steaks across the grain into 1/2-inch-thick slices; sprinkle with remaining 3/8 teaspoon salt.

4. Combine mayonnaise, chile, juice, and 1 garlic clove. Spread 2 table­spoons mayonnaise mixture on each of 4 plates. Top evenly with sliced steak and any remaining wine mixture.


Keith Schroeder,

Cooking Light

November 2013
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