Smoked Medallions of Beef
Pair with Renegade Ridge Estate Pinot Noir
Serves 4
4 beef tenderloin medallions, 6-8 oz. each
1 tablespoon extra virgin olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 cups chicken or beef stock (heated)
1 cup of red wine (Cabernet or Syrah)
¼ cup Port wine
1 cup sliced wild mushrooms
1 cup each minced onion, carrots and celery
1 shallot, diced
2 tablespoons chilled unsalted butter, cubed
Preheat the oven to 400°F with a center rack. Trim the beef, tie medallions to hold shape and season with olive oil, salt and pepper. Dice the scraps.
Heat a wok on high with ½ cup of wood chips on aluminum foil until it begins to smoke. Place the beef on a rack over the wok, reduce the heat to medium and cover. (With a barbecue, put the chips on top of the coals after lighting.) Smoke the meat for 15 minutes. Sear both sides in a hot pan then remove the beef onto a cookie sheet and put it in the oven for 3-4 minutes. Remove the medallions to the rack and cover to keep warm.
Boil the Port and the red wine in a saucepan until ¼ cup is left. Sauté the mushrooms in a little oil and reserve. On high heat, brown the meat scraps, onion, carrot, celery and shallot. Add the wine and cook until all of the liquid has evaporated. Add the hot stock and strain. Cook the sauce until slightly thick. Add the mushrooms and butter; season with salt and pepper. Ladle the sauce onto plates and place the beef on top.
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