Steak Medallions with Guinness Sauce

Seared rump steak medallions served with a rich, syrupy reduction of Guinness stout, brown sugar, and balsamic vinegar.

Cook Time

15 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

1
tsp

Brown Sugar

CondimentsSauces

1
tsp

Balsamic Vinegar

Liquids

330
ml

Guinness

or any other stout

Meat

250
g

Rump Steak

cut into medallions

Steps

Heat a griddle pan until it begins to smoke.
Cook the steak medallions for one minute on each side or until desired doneness.
Rest the steak in a warm place for five minutes.
Bring the Guinness to a boil in a small pan.
Reduce the liquid by 75 percent.
Stir in the brown sugar and balsamic vinegar.
Serve the rested steak with the sauce poured over it.