Beef Medallion with Porcini Mushroom Cap and Onions in Red Wine

Ingredients

• 300 g red onions
• 2 tbsp plant oil
• 1 tbsp honey
• 300 ml dry red wine
• 100 ml red wine vinegar
• 1 tsp cloves powder
• 0.5 tsp dried thyme
• Salt
• Pepper (freshly ground)
• balsamic vinegar (optional)
• 150 g fresh porcini mushrooms
• 2 tbsp butter
• 50 g fresh crumbled white bread cubes
• 50 g toasted chopped white bread cubes
• 4 tbsp mixed chopped herbs (e.g., parsley, thyme, sage, basil)
• 4 beef medallions (pre‑cut, 160-180 g each, center cut)
• 2 tbsp plant oil
• 600 g small boiled potatoes (from the day before)
• 20 g clarified butter
• 2 tbsp chives curls (for garnish)
• 4 sprigs thyme (for garnish)

Instructions

1. 1.

   Peel the onions, dice finely and sauté in oil. Add honey, red wine, red wine vinegar, spices and herbs; simmer uncovered over low heat for about 45 minutes, adding hot water if needed. Season with salt, pepper and balsamic vinegar. Preheat oven to 140°C (275°F) fan‑forced.

2. 2.

   Clean the mushrooms and finely chop. Sauté in 1 tbsp hot butter until liquid evaporates, then add white bread cubes, herbs and another tablespoon of butter; mix well. Rinse the medallions, pat dry, press slightly flat, sear briefly on both sides in hot oil (to desired doneness), season with salt and pepper, and bake for 10–20 minutes in preheated oven.

3. 3.

   Turn on the oven grill, spread mushroom mixture over medallions, press down lightly, and broil under the grill for about 5 minutes to brown. Meanwhile, roast potatoes slowly in a wide pan with clarified butter until golden‑brown all around. Plate the medallions with red wine onions and roasted potatoes decoratively, sprinkle chives curls and garnish with thyme sprigs.