Port-Stained Beef Medallions
This is a counterintuitive little recipe. Indeed, you'll get some squished faces if you tell your guests you're serving them steamed beef. But this is delicious. Promise. So why are we steaming prized beef tenderloin? Because gentle steaming honors the delicate nature of the cut and the mildness of the flavor, and it allows the tender texture of tenderloin to be the lead feature in the dish. While a steakhouse char is welcome on beefier cuts, such as strip and rib-eye, the port stain gives the same visual appeal in a super-tender cut. People will ask where you hid your personal chef.
Recipe by Oxmoor House October 2014
Gallery
Credit:
Oxmoor House
Recipe Summary
Ingredients
Directions
Source
Cooking Light Mad Delicious
Nutrition Facts
Per Serving:
323 calories; fat 17.6g; saturated fat 4.3g; mono fat 9.5g; poly fat 1.6g; protein 26g; carbohydrates 8g; fiber 1g; cholesterol 75mg; iron 2mg; sodium 298mg; calcium 48mg.