Williams Beef Medallions
Bilderspalte:
Ingredients:
Ingredients (serves 4)
- 4 beef medallions
- coarse black pepper
- 4 red onions
- 2 tbsp vegetable oil
- coarse sea salt
- 2cl Red Wine Vinegar
- 4 cl pear brandy
- 400 ml beef stock
- sugar
- dark sauce binder
- 1 jar of Gundelsheim Barrel Red Cabbage
- 4 pear halves
Pat the medallions dry and rub pepper into them. Peel and cut onions into rings. Fry medallions in hot oil from both sides, remove, season with salt and keep warm. Fry the onion rings till they are golden brown in the juices produced from frying the meat, deglaze with 2 cl pear liqueur and stock, reduce a little, season with salt, pepper and sugar and thicken with dark sauce thickener. Put in the steaks and let them infuse for a short time. Dice the pear halves, prepare red cabbage according to instructions, cook the diced pear and add the rest of the pear liqueur. Serve the steaks with the sauce and red cabbage. A German speciality – a kind of pasta - spätzle tastes good with this.
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