Beef Medallions Bordelaise Beef Medallions With

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This post is kindly sponsored by Erath Wines, but the recipe, photography, video, and opinions are 100% ours.

Every at present and then, such as during the holidays, nosotros dear to set up a meal that is sophisticatedly succulent then pair it with the perfect wine.

And this culinary archetype fits that bill flawlessly. Perfectly cooked beef tenderloin filet, a classic French sauce, silky beef os marrow medallions, and one of the finest bottles of vino in the world. Now nosotros're talking.
You'll need to get started several hours in advance of serving, but the steps are piece of cake to follow

How To Brand Filet Mignon with Classic Bordelaise Sauce

In this recipe, we're giving yous some tips and techniques that produce a perfectly cooked steak, in addition to the steps for making the sauce and beef marrow.

And since we take holiday planning (or any special occasion dinner) very seriously and cipher can be left to chance, there's only one vino to serve with this prove-stopper dish: Erath Wines. More than on this incredible wine soon.

How To Sous Vide a Steak

If yous've never tried sous vide cooking, we encourage you to give information technology a endeavour. The device isn't overly pricey, but the results are nothing short of phenomenal. Once y'all sous vide, you may never not sous vide again!

It is a method of cooking in which food is placed in a plastic baggie and cooked in a water bathroom for longer than usual cooking times (commonly 1 to 7 hours, more than even 72 hours in some cases) at a precisely regulated temperature.

Practiced TIP: Simply get a decent-sized pot (i.eastward., a pasta pot) and fill information technology with about 3 inches of water. Submerge the sous vide device into the water and turn information technology on. Select your temperature. Add a little scrap of oil into the within 4 plastic baggies, preferably ones with a ziplock. At present, one steak at a time, identify in a plastic baggie, and then lower into the water, allowing the baggie to adhere to the steak. Seal the baggie and set your timer. See NOTES in the recipe carte for timing and temperatures for doneness of the steak.

Beef Bone Marrow Adds Amazing Taste

Nosotros're talking bone marrow, folks. That may audio a little unusual, just we promise that you will be amazed at how succulent information technology is.

Information technology is the soft, rich tissue located in the hollow center of beef shank bones. Many describe information technology as having the ultimate umami flavor and texture. The Loon says information technology's like beef butter that melts in your mouth.

Also consider this: Bone marrow is full of good for you attributes that are first-class for proper encephalon growth and role, and fifty-fifty improves cardiovascular health.  How about that? All nosotros can say is the following argument has never been more true: "Information technology's better than butter!"

Skillful TIP: Beef marrow bones are ofttimes establish in the frozen department of the meat department in nearly well-stocked supermarkets. Yous tin certainly get them from your butcher, and even ask him/her to cut them into two-inch pieces. Take them dwelling, and if frozen, allow them to thaw in the refrigerator. Next, add them to a bowl of ice water for 20 minutes. Then use your fingers to gently push the marrow from the bones. If they won't budge, gently warm a basin of water, then place the bones in it for 1 infinitesimal. This should allow you lot to become the marrow out. Place the marrow in fresh ice h2o, and go on in the fridge for 2 to 6 hours.

How To Make Archetype Bordelaise Sauce

Bordelaise is a classic French sauce and is made with red wine, herbs, and demi-glace.

And you know the rule when it comes to cooking with wine: If it'due south non adept enough to drink, then it'southward not good enough to cook with!

For our sauce, and then over again for serving, we're going with Erath'south Oregon Pinot Noir. Aromas of black cherry, plum, and currant mingle with hints of anise and sandalwood. The flavors reverberate the aromatics of cherry and plum with a impact of graham. Hearty and robust, yet smooth and approachable. Perfect in so many ways!

Practiced TIP: Making demi-glace from scratch is time-consuming and a scrap wearisome. Nowadays, you tin can find excellent options for demi-slippery. Specialty cooking merchants, such as Williams Sonoma carry brands. Or, you can easily order information technology online. It's affordable, delicious, and much, much easier than making it from scratch.

And a reminder: Go with a top-notch wine. Erath's Pinot Noir won't break the bank, but the results will speak for themselves.

Once the steaks accept cooked in the sous vide bath water for at least the allotted timeframe, information technology's time to finish prep them for serving.

Carefully remove them from the plastic baggies and lightly pat them dry with newspaper towels. Liberally flavor them with table salt and pepper. Now, place a cast-iron skillet, or some other sturdy skillet, over medium-loftier heat. No demand to add oil. Once the pan is smoking hot, add the steaks. Sear on one side for nigh 1 minute, flip, and and then sear for some other couple of minutes. Keep them warm in a low-temperature oven (200°F) while yous finish up the Bordelaise sauce.

Skillful TIP: Likewise cooking steaks and vegetables evenly and perfectly, another great benefit to sous vide is that in one case the steaks have been in the water long enough to reach the correct internal temperature, they can stay in the water, with the sous vide still running, for several more hours, without overcooking the steaks. For example, if your steak takes 1 hr to reach medium-rare, you can leave the steaks in the sous vide water for up to four hours, and they will still be perfectly done.

Finalizing the Sauce

Just before serving, you'll need to remove the os marrow from the ice water.

Use a sharp knife to gently slice ¼-inch thick medallions.

EXPERT TIP: The os marrow medallions can be kept in chilled ice water for upward to 12 hours in advance.

Minutes before serving, add the bone marrow medallions to the simmering Bordelaise sauce.

Only simmering them for iii minutes, gently flipping them in one case. Don't overcook them!

Once ready to serve, use a fork to remove them from the sauce and place them on the steaks. Depending on the size of the medallions, you'll typically add 2 to 3 slices of os marrow per steak.

The Perfect Wine Pairing for Filet Mignon with Archetype Bordelaise Sauce

When we make a dish every bit stunning as Filet Mignon with Bordelaise Sauce, we need a wine that stands up the bold flavor contour only doesn't overpower it.

Enter Erath wines!

Oregon Pinot Noir is one of many wines that Erath produces. In crafting their Pinot, they combine time-honored practices and new technologies to capture the unique character, or terroir, of their incredible vineyards. It just doesn't get much amend than this, folks!

Erath Is a Pioneer in Pinot

We honestly can't say plenty nearly the quality of wine that you go when you choose Erath.

They are truly an expression of the state that the winery has cultivated for more than than 40 years, longer than whatsoever other winery in the famed Dundee Hills of Oregan.

They accept perfected the fine art of Pinot. Non just through tireless trial and mistake, only they benefit from the platonic locale. The occasional marine breezes and long hours of sunshine create warm summer days and a cooler autumn that allows grapes to ripen gradually, the key to producing memorable wines. It'south no wonder they are the #i selling Premium Pinot in Oregon.

We honey their Oregan Pinot Noir, but we also adore these glorious wines also:

• La Nuit Magique Pinto Noir (an Erath.com exclusive)
• Le Jour Magique White Pinot Noir (an Erath.com sectional)
• Pinot Gris Oregon Tier (available in retail and Erath.com)

Simply the best. And affordable, too! And use Promo code ROAST to get 10% off your side by side gild. Click here to learn more!

Ladies and gentlemen, when you are fix to impress, not only your loved ones, but yourself, too…this Filet Mignon with Classic Bordelaise Sauce paired with Erath is the golden ticket.

Perfect for a special vacation dinner, or any time you want to celebrate the skilful things in life.

This dish, paired with this wine, is a culinary experience y'all won't before long forget!

Gear up to make one of the most memorable dishes paired with the most amazing Oregon Pinot Noir? Become for it!

And when you exercise, be sure to take a photo of it, post information technology on Instagram, and tag @HowToFeedaLoon and @ErathWines!

• Sous vide machine

• Cast-iron skillet, or other large, sturdy skillet

• ▢ 4 beef filet mignon most viii oz each, cut to about 2 inches thick
• ▢ i½ tbsp olive oil
• ▢ one½ lb beef marrow bones cutting into 1½-inch lengths
• ▢ 4 tbsp unsalted butter divided
• ▢ 1 large shallot chopped
• ▢ i¼ cups Pinot Noir
• ▢ i thyme sprig fresh
• ▢ 1 bay leaf
• ▢ ½ cup veal demi-glace
• ▢ Kosher salt and freshly basis blackness pepper

Start the Steaks (Several hours before serving)

• Fill a large pot with plenty water that it fills up by nigh 3 inches. Identify the sous vide machine in the h2o. Plough the machine on and conform the temperature to 132°F for medium-rare, and 138°F for medium.

• Divide the olive oil amidst the inside of 4 plastic baggies, preferably with a ziplock. Use your fingers to coat as much of the inside of the baggies with oil as possible. Place the unseasoned steaks in the baggies. Gently lower the baggies with the steaks into the water. The pressure of the h2o will create a vacuum seal effectually the meat. Close the ziplock just before completely submerging. Continue cooking until the desired doneness is reached. See NOTES for temperature and timing, based on the size of the filets.

Prep the Beef Marrow (Several hours before serving)

• Place the marrow bones in a bowl filled with ice water and refrigerate for xx minutes.

• Remove the bones from the water and using your thumb, push the marrow out of the bones. If information technology won't budge, immerse the bones in warm water for well-nigh 1 minute and try once again. Place the marrow into a clean bowl of ice water and refrigerate for two to six hours.

Get-go the Sauce

• In a medium bucket over low oestrus, melt 2 tbsp of the butter. Add together the shallots and cook until translucent, about 4 -v minutes.

• Add the vino, thyme, and bay leaf, and raise the rut to medium. Let simmer until reduced past about half, approx. 12 minutes. Strain the sauce into a bowl and clean out the saucepan. Discard the herbs and cooked shallots.

• Return the strained sauce to the pan and stir in the demi-glace and ¼ teaspoon each of table salt and pepper and simmer for some other 4 minutes, or until sauce is slightly syrupy. Turn off the heat, cover, and fix aside.

Melt THE STEAKS

• Preheat the oven to 200°F. Heat a bandage-iron skillet or another sturdy skillet over medium-high estrus.

• Season the fillets generously with common salt and pepper.

• When the pan is hot, add the fillets and melt for about 1½ minutes. Plow them over and cook some other ii minutes longer. If searing the steaks in batches, so place the first batch in the warmed oven and go along with the remaining fillets.

FINISH THE DISH

• Remove the marrow from the water and slice into ¼-inch thick medallions. Add together the medallions to the sauce and bring it to a low simmer. Slowly simmer for three minutes.

• Transfer the cooked steaks to individual plates. Use a fork to gently identify 2 to three marrow medallions on each steak. Spoon the sauce over the medallions and steaks. Serve at once.

You can observe the beefiness marrow bones in the frozen section past the meat department in many well-stocked markets.  Or yous can get them from your butcher.  Tell him/her that you desire the shank function of the bone, so you tin can extract the marrow.  They should be in 2 to 3-inch pieces.

Use the following temperatures to set your sous vide auto:

For a 1-inch thick filet:

• Medium Rare:  132°F for a minimum of 1 hr, and up to iv hours
• Medium: 138°F for a minimum of ane hour, and upwards to 4 hours

For a 2 to 3-inch thick filet:

• Medium Rare:  132°F for a minimum of 3 hours, and upward to 6 hours
• Medium: 138°F for a minimum of 3 hours, and upwardly to 6 hours

You can likewise pan sear the filets, or grill them.  Yous probably won't go as perfectly cooked steaks, but they'll still be delicious.

The bone marrow tin be prepped up to 24 hours in advance.  The sauce can also exist prepared a day in accelerate.  Gently bring to a simmer before calculation the marrow medallions just earlier serving.

Calories: 457 kcal | Carbohydrates: 3 g | Poly peptide: three thousand | Fatty: 31 grand | Saturated Fat: eight g | Cholesterol: 31 mg | Sodium: 3 mg | Potassium: 21 mg | Fiber: 1 g | Sugar: 1 grand | Vitamin A: 428 IU | Vitamin C: i mg | Calcium: 3 mg | Fe: ane mg

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Source: https://howtofeedaloon.com/filet-mignon-with-classic-bordelaise-sauce/

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