for 4 person

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

Sauce

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

How it's done

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.

Sauce

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.

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