Beef fillet medallions with balsamic sauce

Beef fillet medallions with balsamic sauce

Total: 25 Min. | Active: 25 Min.
Nutritional value / people: 273 kcal
, Fat: 9 g
, Carbohydrate: 9 g
, Protein: 35 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Beef fillet medallions

1 tbsp oil for frying
4 beef fillet medallions (each approx. 160 g and 3 cm thick)
¾ tsp salt
a little pepper


1 tbsp butter
4 shallots, cut into segments
2 ½ dl red wine (e.g. Chianti)
2 tsp thyme leaves
1 ½ dl Fine Food Condimento ai fichi
1 ½ dl meat bouillon
1 tbsp brown Maizena Express cornflour
salt and pepper to taste
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How it's done

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Beef fillet medallions

Heat the oil in a frying pan. Reduce the heat, fry the meat for approx. 3 mins. on each side, season. Remove from the oven, cover and leave to rest for approx. 5 mins.


Heat the butter in the same pan. Sauté the shallots, pour in the wine, reduce almost completely. Add the thyme, pour in the balsamic and stock, bring to the boil, reduce the heat, simmer for approx. 10 mins. Add the cornflour, simmer for approx. 2 mins., season the sauce, serve with the meat.

Good to know
Serve with: Potato gratin and seasonal vegetables.

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