Red Wine Bleu
Elevate your dinner table with the sophisticated flavors of "Red Wine Bleu," a decadent recipe that pairs tender beef medallions with a velvety red wine reduction and tangy crumbled bleu cheese. This restaurant-quality dish is surprisingly simple to make at home, featuring perfectly seared beef simmered in a rich sauce infused with garlic, shallots, and fresh thyme. The crowning touch is the creamy bleu cheese, melted to perfection, creating a luxurious contrast to the bold wine sauce. Ready in under an hour, this dish is ideal for date nights, special occasions, or when you simply want a gourmet meal at home. Serve with crusty bread or roasted vegetables for an unforgettable dining experience. Perfectly savory and utterly indulgent, "Red Wine Bleu" is a must-try for steak lovers and wine enthusiasts alike.
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) beef tenderloin medallions
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large shallots, finely chopped
- 2 cloves garlic, minced
- 1 cup dry red wine
- 1 cup beef stock
- 1 teaspoon fresh thyme leaves
- 1 cup crumbled bleu cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the beef medallions with kosher salt and black pepper on both sides.
Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, sear the medallions for 3-4 minutes on each side until browned. Remove the beef from the skillet and set aside.
Lower the heat to medium and add the unsalted butter to the same skillet. Let it melt, then add the chopped shallots and minced garlic. Sauté for 2-3 minutes until fragrant and softened.
Deglaze the skillet by pouring in the red wine. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan.
Add the beef stock and thyme leaves, stirring to combine. Simmer the sauce for 10-12 minutes, allowing it to reduce by about half.
Return the beef medallions to the skillet and spoon the red wine sauce over them. Cook for another 3-5 minutes, or until the beef is cooked to your desired level of doneness (medium-rare is recommended).
Top each medallion with a generous sprinkle of crumbled bleu cheese. Cover the skillet with a lid and allow the cheese to melt for 2 minutes.
Remove the medallions from the skillet and plate them. Spoon additional red wine sauce over the top and garnish with chopped parsley.
Serve immediately with crusty bread or a side of roasted vegetables for a complete meal.
Nutrition Facts
Calories |
748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 1261 mg | 55% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.7 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 363 mg | 28% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 1040 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
