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Beef fillet medallions with shallot and balsamic sauce
25 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 273
  • Fat about 9g
  • Carbohydrates about 9g
  • Protein about 35g
This is needed
This is needed for 4 people
Beef fillet medallions
  • 1 tbsp oil for frying
  • 4 beef fillet medallions (each approx. 160 g and 3 cm thick)
  • 0.75 tsp salt
  • a little pepper
  • 4 shallot, cut into segments
  • 1 tbsp butter
  • 2.5 dl red wine (e.g. Chianti)
  • 1.5 dl meat bouillon
  • 1.5 dl balsamic vinegar
  • salt and pepper to taste
  • 2 tsp thyme leaf
  • 1 tbsp brown Maizena Express cornflour
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And that's how it's done
And that's how it's done
Beef fillet medallions
Heat the oil in a frying pan. Reduce the heat, fry the meat for approx. 3 mins. on each side, season. Remove from the oven, cover and leave to rest for approx. 5 mins.
Heat the butter in the same pan. Sauté the shallots, pour in the wine, reduce almost completely. Add the thyme, pour in the balsamic and stock, bring to the boil, reduce the heat, simmer for approx. 10 mins. Add the cornflour, simmer for approx. 2 mins., season the sauce, serve with the meat.