Stilton Beef Medallions with Red Wine Sauce

Pan-seared beef medallions topped with creamy Stilton sauce, served on golden puff pastry rounds with a rich red wine reduction.

Dinner Beef High Protein Gourmet French

Estimated Nutrition

Calories

2180.5

kcal / serving

2180.5 kcal total

Carbs

72.8g

per serving

72.8 g total

Fat

178.4g

per serving

178.4 g total

Protein

68.2g

per serving

68.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

0.5

Pack

Puff Pastry

Ready-rolled

Dairy

Piece

Egg

Free-range, beaten

Butter

Unsalted

100

Stilton

Blue cheese

100

Double Cream

Liquids

Red Wine

Beef Stock

Meat

150

Beef Fillet Medallions

Two 75g portions

NutsSeeds

Unit

Salt

To taste

Unit

Black Pepper

Freshly ground

Chives

Finely chopped

OilsFats

Olive Oil

Vegetables

Piece

Banana Shallot

Finely chopped

Piece

Romero Pepper

Finely diced

Method

Preheat the oven to 200°C.

Cut two rounds from the puff pastry using a 7.5cm ring.

Place rounds on a baking sheet, brush with egg, and bake for ten minutes until golden.

Rub beef with oil and seasoning, then fry for one minute per side in a hot pan.

Deglaze the pan with red wine for one minute while scraping the bottom.

Add shallot, pepper, chives, and stock, then simmer for two minutes.

Whisk in butter and season the sauce to taste.

Melt cream and Stilton in a saucepan until thickened and spoon onto the rested steaks.

Place steaks onto pastry rounds and serve with red wine sauce.