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Medallion in port wine sauce with campagna potatoes
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
2 servings
Thyago Salerio
@thyagosalerio- Ingredients
- Recipe
- Potato ball200 g
- Pearl onion50 g
- Garlic Clove5 unit(s)
- Fresh rosemary2 unit(s)
- Olive oil40 ml
- Salt1 to taste
- Filet Mignon Medallion2 unit(s)
- Butter15 g
- Salt1 to taste
- Sliced Bacon6 unit(s)
- Port wine80 ml
- Demo Glace Sauce200 ml
- Black pepper1 to taste
- Butter to finish15 ml
- wash the potatoes
- Put the potatoes in a pan, cover with water and add a little salt. Bring to a boil and let it cook for 5 minutes. drain
- peel the onions
- Place the potatoes on a baking sheet, add the garlic cloves (unpeeled) and the onions. Season with salt and rosemary sprigs.
- Drizzle with oil.
- Place in a preheated oven at 180 degrees and let all the ingredients brown.
- Serve with the medallion in wine.
- Place the wine and demi glace sauce in a pan, bring to a boil and let it reduce to 1/3 of its volume.
- Bardear the Filet with the slices of bacon. Tie and season with salt and pepper.
- Heat a frying pan, melt 15g of butter and seal the medallions
- Add the reduced sauce to the medallions and let it heat up. Finish with 15g of cold butter and mix until the sauce is emulsified.
- adjust the seasonings
- Serve with the Campagna Potatoes.
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