Beef Tenderloin Medallion with Mirepoix Sauce & Red Wine

 

This recipe is a favorite at Jamaica's Superclubs all inclusive resorts. Follow this link for more fabulous recipes in our "Taste of Jamaica" article.

Serves 2

For the tenderloins 2 beef tenderloins, 3 oz. each 2 tsp. balsamic vinegar 2 T corn oil 1 tsp. scallion, finely chopped 1 tsp. garlic, minced or pressed 1/4 tsp. thyme 1/2 bay leaf, broken into small pieces 2 T butter pinch of black pepper Sauce 1 T carrots, finely chopped 1 T onion, minced 1 T celery, finely chopped 1 tsp. parsley, finely chopped 1 T flour 1 T red wine 1 3/4 cups beef stock, very hot

Mix together all ingredients in the "for the tenderloins" section, except the butter. Marinate the beef in this mixture for 24 hours. Remove beef from marinade, season with salt and pepper. Melt the butter in a skillet and cook the beef on high heat for 1-2 minutes, per side or until done to liking. Remove the beef and cover with foil to keep warm. Keep the butter from the meat in the pan to use for the sauce. Add carrots, onion, celery and parsley to butter in skillet and cook until dark. Sprinkle 1 T of flour in the pan to absorb the butter and continue to cook until the flour has browned. Add the red wine and beef stock. Bring to a boil and lower heat to simmer for 2-3 minutes or until sauce has thickened and the flour taste has disappeared. Season with salt and pepper to taste. To serve Place beef on a dish and top with the sauce.