Medallion in port wine sauce with campagna potatoes

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Medallion in port wine sauce with campagna potatoes

Name: Medallion in port wine sauce with campagna potatoes
Prep time: 1 h
Total time: 1 h
Yield: 2 Porções
Ingredients: 200 g Potato ball; 50 g Pearl onion; 5 unit(s) Garlic Clove; 2 unit(s) Fresh rosemary; 40 ml Olive oil; 1 to taste Salt; 2 unit(s) Filet Mignon Medallion; 15 g Butter; 1 to taste Salt; 6 unit(s) Sliced Bacon; 80 ml Port wine; 200 ml Demo Glace Sauce; 1 to taste Black pepper; 15 ml Butter to finish

🇧🇷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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Medallion in port wine sauce with campagna potatoes

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