Sirloin Medallions With Marchand De Vin And Blueberries

The tip of a whole beef tenderloin is the narrow section that remains after the steaks and chateaubriand have been cut. Sliced ​​and slightly flattened, the tip forms small medallions for this dish. It takes less than a minute to brown the medallions that will be covered in this classic French sauce. The secret to this sauce is to use a good red wine such as Merlot or Cabernet Sauvignon for the reduction. Any wine suitable for drinking is suitable for cooking in sauce, but some are better than others. The Merlot with its fruity tones blends well with the acidity of the sweet blueberries. The subtle flavors of roasted shallots and garlic, and earthy sautéed mushrooms balance the fruit flavor and allow the strong flavor of the steak to come through.

Serve this dish over fettuccine, mashed potatoes, rice pilaf, or spaghetti squash.

Ingredients for 2 servings:

or 3 shallots, unpeeled

or 6 garlic cloves, unpeeled

or 1 tablespoon olive oil, divided

or 1 tablespoon of butter to sauté the mushrooms

or 1 cup sliced ​​mushrooms, crimini, chanterelles, or mushroom of your choice

or 1 cup of red wine, Merlot or Cabernet Sauvignon

or 1/2 cup fresh blueberries, plus 2 tablespoons for garnish

or 12 oz beef tenderloin, cut into ½-inch-thick slices, slightly flattened for medallions

o Juice of Singed Medallions

or 1 tablespoon chopped fresh tarragon and 2 sprigs for garnish

o Sea salt and freshly ground black pepper to taste

or 1 tablespoon of cold butter to bind the sauce

Method:

1. Place the shallots and garlic in a small ovenproof saucepan or dish. Drizzle with 1 teaspoon olive oil. Roast at 350° F. for 15 minutes or until tender. Remove from pan and cool to the touch.

2. Peel the shallots and thin them. Squeeze the garlic cloves to extract the pulp and lose weight.

3. Sauté mushrooms in butter and 1 teaspoon olive oil until most of the liquid has been absorbed.

4. Add the shallots and garlic, sauté for 2 minutes, add the wine and bring to a boil. Lower the heat to a simmer and reduce the wine by one third.

5. Add the cranberries and cook over medium heat until they pop, about 6 minutes.

6. Season beef medallions on both sides. Brown the medallions in a nonstick skillet with 1 teaspoon olive oil over medium high heat for 15-30 seconds on each side. Remove from the pan and let rest on a plate for 5 minutes. (A well-seasoned flat rack can be used instead of a nonstick skillet.)

7. To juices from the meat dish in the sauce, add tarragon and salt and pepper to taste. Slowly stir 1 tablespoon of butter into the sauce to bind it together. Transfer the meat medallions to the sauce and pour the sauce over the meat.

8. Serve over fettuccine with a sprig of tarragon and the remaining blueberries.