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Beef Medallions with Spicy Paprika

17/11/2023

Spicy paprika beef medallions are a flavorful dish and can be an excellent second course for those who love intense and slightly spicy flavors. Below is how to prepare them with an Italian twist.

Ingredients

  • 4 beef tenderloin medallions (about 150-200 grams each)
  • 2 tablespoons of spicy paprika
  • Extra virgin olive oil
  • Salt and pepper to taste
  • 1 clove of garlic
  • Fresh rosemary
  • 50 ml of red wine (a good Sangiovese, for example)
  • 2 tablespoons of butter

Preparation

  1. Remove the beef medallions from the refrigerator at least 30 minutes before cooking to bring them to room temperature.
  2. Prepare a marinade by mixing spicy paprika with a pinch of salt and pepper in a bowl.
  3. Coat the medallions with the marinade on both sides and let them rest for about 15-20 minutes.
  4. Meanwhile, heat the oil in a pan over medium-high heat and add the crushed garlic clove and a sprig of rosemary to flavor the oil.
  5. Remove the garlic and rosemary from the pan before adding the medallions.
  6. Cook the beef medallions approximately 3-4 minutes per side for a rare doneness, or longer according to personal preferences.
  7. Remove the medallions from the pan and wrap them in aluminum foil to keep them warm.
  8. In the same pan, pour the red wine and let it reduce by half over medium-low heat, scraping up the cooking residues from the bottom of the pan.
  9. Lower the heat further and add the butter, stirring until it melts and blends with the wine to form a sauce.
  10. Adjust the sauce with salt and pepper to taste.

Serve the medallions with the wine and paprika sauce poured on top and accompany the dish with a side of grilled vegetables or mashed potatoes to balance the spicy flavor.

Interesting Facts

In Italian cuisine, it is common to use aromatic herbs like rosemary to flavor meat dishes. Rosemary has a pungent and slightly pine-like flavor that pairs well with the richness of beef and the robustness of paprika. The choice of wine for the reduction is equally important; a good Italian wine will add another level of depth to the overall flavor of the dish.