Rosemary and Red Wine Braised Beef Medallions

Ingredients

Here are the following ingredients:

• 16 Round Minute Steaks, about 5 oz (150 g) each and ¾-inch (2 cm) thick
• 4 tsp (20 mL) kosher salt
• 2 tsp (10 mL) freshly ground black pepper
• ¼ cup (60 mL) canola oil
• 1 oz (30 g) butter
• 4 oz (125 g) finely chopped onion, about 1 cup (250 mL)
• 2½ oz (75 g) diced carrot, about ½ cup (125 mL)
• 2 oz (60 g) diced celery, about ½ cup (125 mL)
• ¼ cup (60 mL) finely chopped fresh rosemary
• 2 tbsp (30 mL) minced garlic
• ½ cup (125 mL) tomato paste
• 16 fl oz (500 mL) dry red wine
• 6 cups (1.5 L) beef stock (no salt added)
• ¼ cup (60 mL) Worcestershire sauce
• ½ cup (125 mL) flour, all-purpose

Service

• ⅓ cup (75 mL) chopped fresh parsley

Preparation

1. Pound each steak with meat mallet to ⅛-inch (3 mm) thickness to tenderize. Season both sides with salt and pepper. 
2. Heat 2 tbsp (30 mL) oil in large skillet set over medium-high heat. Sear beef on both sides in batches, adding more oil as needed, until evenly browned. Transfer to a deep, full-size hotel pan.
3. In the same skillet, melt butter. Cook onion, carrot, celery, rosemary and garlic until softened. Stir in tomato paste; cook for 2 minutes or until deep red.
4. Deglaze pan with red wine. Stir in stock and Worcestershire sauce; bring to a boil. Whisk flour with 1 cup (250 mL) water; pour into pan. Simmer for 10 minutes or until thickened; remove from heat. Carefully pour over beef; cover tightly.
5. Cook, turning once, in conventional oven at 325°F (160°C), for 2 to 2½ hours or until beef is very tender. Cool, cover and refrigerate or hold for service.

Service

1. Place covered hotel pan in conventional oven at 325°F (160°C) to heat through and hold for service.
2. Plate steak with ⅓ cup (75 mL) red wine sauce and garnish with 1 tsp (5 mL) parsley.

Beef Cuts