Port-Stained Beef Medallions Recipe

Name: Port-Stained Beef Medallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 garlic cloves, minced; 1/2 teaspoon kosher salt, divided; 4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick); 2 cups port wine; 1 tablespoon grated lemon rind; 1 teaspoon smoked paprika; Cooking spray; 1/2 cup canola mayonnaise (such as Hellmann's); 1 tablespoon minced seeded Fresno chile or jalapeno pepper; 1 teaspoon fresh lemon juice; 1 garlic clove, minced

Servings: persons

4 garlic cloves, minced
1/2 teaspoon kosher salt, divided
4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
2 cups port wine
1 tablespoon grated lemon rind
1 teaspoon smoked paprika
Cooking spray
1/2 cup canola mayonnaise (such as Hellmann's)
1 tablespoon minced seeded Fresno chile or jalapeno pepper
1 teaspoon fresh lemon juice
1 garlic clove, minced

1
Place 4 garlic cloves on a cutting board; sprinkle with 1/8 teaspoon salt. Chop until a paste forms, scraping with the flat side of a knife to mash. Press garlic mixture into both sides of steaks. Refrigerate 30 minutes.
2
Bring wine to a boil in a saucepan over medium-high heat. Reduce heat to medium; simmer 10 minutes or until reduced to 1/2 cup. Stir in rind and paprika. Pour wine mixture into a pie plate or wide, shallow dish.
3
Line one tier of a 10-inch bamboo steamer with an 8-inch circle of parchment paper; lightly coat paper with cooking spray. Arrange steaks on top of paper in steamer basket. Cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam steaks 8 minutes or until desired degree of doneness. Remove steaks from steamer; place steaks in wine mixture for 10 minutes, turning after 5 minutes. Cut steaks across the grain into 1/2-inch-thick slices; sprinkle with remaining 3/8 teaspoon salt.
4
Combine mayonnaise, chile, juice, and 1 garlic clove. Spread 2 table-spoons mayonnaise mixture on each of 4 plates. Top evenly with sliced steak and any remaining wine mixture.

667

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 garlic cloves, minced, 1/2 teaspoon kosher salt, divided, 4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick), 2 cups port wine, and more.

Yes, Port-Stained Beef Medallions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Port-Stained Beef Medallions

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