Julieta Alarcon

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Recipe

Fillet Medallions with Herbs and Tequila

Name: Fillet Medallions with Herbs and Tequila
Prep time: 165 min
Cook time: 165 min
Yield: 8
Cuisine: Mexicana
Ingredients: 8 beef steaks; black pepper, to taste; 1/2 cups English sauce; 1/2 cups soy sauce; 1/2 cups balsamic vinegar; 1 lemon, get the juice; aromatic herbs, basil, thyme, rosemary, dill; 1 shot tequila, old; chicken consommé, to taste; 1/2 onions, finely chopped; 2 cloves garlic, finely chopped; extra virgin olive oils; 1 tablespoon butter

45 mins

Half

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Julieta Alarcon

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These medallions have an aromatic and delicious flavor, with a mixture of balsamic, tequila and herbs that make a very special combination. It is easy to prepare but if it requires a time to marinate.

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Ingredients

8 portions

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Preparation

To prepare the sauce to marinate: Place the soy sauce, English, lemon juice and balsamic vinegar in the blender, add the pepper, the consome and salt and half the bunch of the herbs. Blend it until it is fully integrated.

Place the medallions in a refractory or container with lid to marinate. Empty the liquefied sauce on them and check that they are well impregnated. Let them marinate for at least 2 hours in advance.

In a separate pan heat a drizzle of olive oil with butter and when it is very hot add the onion and garlic, stir until caramelised and put one by one the medallions to seal them. Separate the sauce from the marinade.

Seal the fillets on one side and on the other and place them in a baking dish. Preheat the oven to 180ºC.

The remaining juice of the frying pan without stopping to heat, add the sauce of the marinade, the rest of the herbs of smell and the shot of tequila, if you prefer you can add more of the ingredients to marinate and thus increase the amount of the sauce .

Cook it over low heat until it boils.

Empty the sauce on the medallions and cover with aluminum foil.

Bake for 45 min. Take out and serve.

PRESENTATION

Decorate the medallions with some rosemary leaves.

TIPS

For a better flavor marinate the meat with more than 2 hrs in advance or one night before. You can separate a little sauce and serve it hot in the bowl when you serve the steaks, so that each person returns to bathe your medallion to taste.