Seared Beef Medallions with Port Wine Reduction

Name: Seared Beef Medallions with Port Wine Reduction
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 0.5 pound beef tenderloin (cut into 2 medallions (about 1 inch thick each)); 2 tablespoon olive oil; 0.75 teaspoon kosher salt; 0.5 teaspoon black pepper (freshly ground); 1 shallot (minced); 2 clove garlic (minced); 0.5 cup port wine; 0.5 cup beef broth; 2 tablespoon unsalted butter; 1 teaspoon fresh thyme (chopped); 2 cup water; 0.5 cup milk; 0.5 cup quick-cooking polenta; 0.25 cup Parmesan cheese (grated); 8 ounce green beans (trimmed); 2 tablespoon sliced almonds (toasted)

Tender beef tenderloin medallions seared to perfection, complemented by a luscious port wine reduction. Served with creamy, golden polenta and crisp sautéed green beans for an elegant yet comforting meal.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 2
Cuisine: American
Difficulty: Medium
Cost: $12.90/serving

Dietary

Gluten-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

0.5 pound beef tenderloin (cut into 2 medallions (about 1 inch thick each))
2 tablespoon olive oil
0.75 teaspoon kosher salt
0.5 teaspoon black pepper (freshly ground)
1 shallot (minced)
2 clove garlic (minced)
0.5 cup port wine
0.5 cup beef broth
2 tablespoon unsalted butter
1 teaspoon fresh thyme (chopped)
2 cup water
0.5 cup milk
0.5 cup quick-cooking polenta
0.25 cup Parmesan cheese (grated)
8 ounce green beans (trimmed)
2 tablespoon sliced almonds (toasted)

Instructions

Pat the beef tenderloin medallions dry with paper towels and season evenly with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Set aside.
Prepare the polenta: In a medium saucepan, bring 2 cups water, 1/2 cup milk, and 1/4 teaspoon kosher salt to a boil over medium-high heat. Gradually whisk in 1/2 cup quick-cooking polenta, reduce heat to low, and simmer, stirring frequently, until thickened and creamy, about 5-7 minutes. Stir in 1 tablespoon unsalted butter and 1/4 cup grated Parmesan cheese. Cover and keep warm.
While the polenta cooks, start the reduction: Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add 1 minced shallot and 1 minced garlic clove, cooking until fragrant and softened, about 2-3 minutes. Pour in 1/2 cup port wine and 1/2 cup beef broth. Bring to a simmer and cook until reduced by about half and slightly thickened, approximately 5-8 minutes. Remove from heat and stir in 1 tablespoon cold unsalted butter and 1 teaspoon chopped fresh thyme. Taste and adjust seasoning.
Cook the beef: While the reduction is simmering, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned beef medallions and sear for 3-4 minutes per side for medium-rare, or longer to your preferred doneness. Transfer the beef to a cutting board and let rest for 5 minutes.
Sauté the green beans: In the same skillet used for the beef (or a separate pan), add the trimmed green beans. Cook over medium heat, stirring occasionally, until bright green and tender-crisp, about 5-7 minutes. Add the remaining 1 minced garlic clove, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper during the last 2 minutes of cooking. Stir in 2 tablespoons toasted sliced almonds.
To serve, spoon creamy polenta onto plates, top with rested beef medallions, drizzle generously with the port wine reduction, and serve the sautéed green beans on the side.

Notes

Leftovers can be stored in the refrigerator for up to 2-3 days, though the beef is best enjoyed fresh. You can toast the almonds in a dry skillet over medium-low heat for a few minutes until fragrant and lightly browned.

Nutrition (per serving)

Calories: 738
Protein: 42.1 g
Carbohydrates: 48.7 g
Fat: 37.9 g
Fiber: 5.4 g
Sodium: 1245 mg
Saturated Fat: 16.5 g
Sugar: 5.9 g
Cholesterol: 139 mg