Cabernet Sauvignon

Medallions of beef with a Cabernet and shallot sauce and spanish salad

4 servings

• 4 medallions of beef (appx 200g each) - 3cm

thickness

• 2 tablespoons of olive oil

• 1 tablespoon of black and white pepper mixed,

plus ground coriander seeds.

• 30g butter

Cabernet Shallot sauce

• 3 finely cut shallots

• small bunch fresh rosemary, finely chopped

• 120ml Frontera Cabernet Sauvignon

• 230ml beef stock

• 1 tablespoon runny honey

• 40g cold butter - cubed

•

Spanish salad

• 200g cherry tomatoes - halved

• 2 salad onions - chopped

• 1 green chilli, without seeds, finely chopped

• 1 avocado - cut in small cubes

• 1 cup of sweetcorn

• small bunch coriander – finely chopped

• Salt and pepper

• 4 tablespoons of vegetable oil

Preparation

Baste the medallions of beef with olive oil and sprinkle with themixture of peppers. Put aside.

Prepare the Spanish salad: place all ingredients in a bowl together

and mix. Set aside.

Heat a heavy frying pan over high heat, add the butter and medallions

of beef and seal on both sides. Season with salt and continue cooking

until the meat is cooked to your preference.

Transfer the medallions of beef to a hot pot; in the same frying pan,

place the shallots, rosemary and wine, cook over a high heat, stirring

until the 4 tablespoons of liquid are evaporated, add the stock to the

heat and reduce by ½. Lower the heat and add the honey and butter until it thickens. Season with salt and pepper.

Place the shallot sauce around the medallions and serve with the

Spanish salad.

Recepies by Ruth Van Waerebeek | Concha y Toro`s Chef