Beef medallions with red wine jus and duchess potatoes – Food & Home Magazine
Delicious beef medallions paired with rich red wine jus and creamy duchess potatoes. Perfect for special occasions! 🥔🍷🧄 [159 chars]
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Cooking tools:
- Fine-mesh sieve
- Piping bag
- Steamer basket
- Oven
- Stove
- Saucepan
- Colander
- Baking sheet
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- DUCHESS POTATOES
- 500g potatoes
- 150g butter
- 1 egg
- salt
- freshly ground black pepper
- RED WINE JUS
- 30ml (2 tbsp) olive oil
- 1 onion, finely chopped
- 1 garlic clove, peeled and crushed
- 3 bay leaves
- 250ml (1 cup) red wine
- 250ml (1 cup) ruby port
- 250ml (1 cup) vegetable stock
- BEEF MEDALLIONS
- 6 beef medallions
- 500g asparagus spears, steamed, to serve
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