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 the
mixture 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 . 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