Balsamic Vinegar Beef Tenderloin Medallions

Balsamic Vinegar Beef Tenderloin Medallions are an elegant and flavorful dish that could delight the palate of those who love intense flavors and tender meats. Here is the recipe:

Ingredients

• 4 beef tenderloin medallions (about 200 g each)
• Salt to taste
• Black pepper to taste
• 2 tablespoons of extra virgin olive oil
• 60 ml of balsamic vinegar
• 1 tablespoon of honey
• 1 clove of garlic
• Aromatic herbs to taste (thyme, rosemary)
• Butter (optional)

Preparation

1. Start by taking the beef medallions out of the fridge to let them reach room temperature, this will ensure a more even cooking of the meat.

2. Season the medallions with salt and pepper on both sides. In a skillet, heat the extra virgin olive oil over medium-high heat and, if desired, add a small piece of butter for an extra flavor.

3. Add the meat to the pan along with the crushed garlic clove and aromatic herbs, allowing the medallions to be flavored. Cook for 2-4 minutes per side, depending on thickness and cooking preference. For a medium-rare result, an internal temperature of about 52-55 °C is ideal, while for a well-done cook, about 60 °C. Use a meat thermometer to be more precise.

4. Once the desired degree of doneness is reached, remove the medallions from the skillet and let them rest on a covered plate, to allow the juices to stabilize.

5. In the same skillet, removing the garlic and herbs, add the balsamic vinegar and honey. Reduce the liquid over low heat until a dark and slightly thickened sauce forms. Taste and adjust with salt if necessary.

6. Pour the balsamic sauce over the rested meat medallions and serve immediately.

Curiosity

Balsamic vinegar of Modena is a traditional Italian condiment, appreciated all over the world for its intense taste and versatility. It can be used in both sweet and savory preparations, and its acidity combined with the sweetness of honey creates a perfect balance of flavors that enhances the tenderness of the fillet.