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Medallions of Fillet of Beef with Red Wine Sauce

Beef Fillet Medallions with Red Wine Sauce


A dish that is deceivingly easy to make but sumptuously delicious!

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 20 mins
Categories: Beef & Veal
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680 g beef fillet, cut into 4 medallions
NoMU Just Salt
NoMU Just Pepper
1 tsp (5 ml) NoMU Roast Rub
2 Tbsp (30 ml) olive oil

Red Wine Sauce
2 tsp (10 ml) cake flour
½ C (125 ml) red wine
1 Tbsp (15 ml) NoMU Beef Fond
1 C (250 ml) water
1 sprig rosemary
knob of butter


Preheat the oven to 200 °C.

Season the fillet with salt, pepper and Roast Rub. Heat the oil in an ovenproof pan and sear the fillet until evenly browned and caramelised on all sides. Place the pan into the oven and roast for 5–7 minutes for medium-rare. Keep the fillet to one side in a warm place to rest.

Red wine sauce

Add the flour to the remaining pan juices and cook for 30 seconds, stirring constantly. Gradually add the wine, whisking all the time. Once combined, add the NoMU Beef stock and water. Add the rosemary sprig and allow to simmer on a medium heat for 5–7 minutes.  Lastly, add the butter to enrich the sauce and whisk until the sauce is glossy and smooth.

Serve the sauce spooned over the fillet medallions, with roast potatoes, French fries or potato bake.

Recipes and images, supplied courtesy of NoMU. Recipe by Tracy Foulkes.