• Beef medallions with red wine jus and duchess potatoes

    Serves: 6
    Cooking Time: 1 hour

    Ingredients

    • DUCHESS POTATOES
    • 500g potatoes
    • 150g butter
    • 1 egg
    • salt and freshly ground black pepper, to taste
    • 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
    • 30ml (2 tbsp) olive oil
    • 6 beef medallions
    • 500g asparagus spears, steamed, to serve

    Instructions

    1

    Preheat the oven to 180°C. For the duchess potatoes, cover the potatoes with water in a large saucepan over high heat and boil until soft, about 20 minutes. Remove from heat, drain and rinse with cold water. Carefully peel the potatoes and mash through a fine sieve. Mix in the butter, then stir in the egg and season. Spoon the mixture into a piping bag and pipe desired shapes onto a greased baking tray. Bake in the preheated oven until golden brown, 15 – 20 minutes.

    2

    For the red wine jus, heat the olive oil in a saucepan over medium heat and sauté the onion, about 5 minutes. Add the garlic and bay leaves, and sauté, 5 minutes. Add the wine, port and stock, and cook over low heat until the sauce has reduced by half. Remove the bay leaves and keep warm.

    3

    For the beef medallions, heat the olive oil in a frying pan over high heat and sear the beef medallions, 5 minutes on each side. Brown the sides until sealed, about 2 minutes. Remove from pan and allow the medallions to rest, 5 minutes.

    4

    Serve drizzled with the sauce, asparagus and duchess potatoes.

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