SEARED BEEF MEDALLIONS WITH SAUCE ROBERT - Roy Choi

 This just sounded fancy, so I decided to make it for y’all.

SERVES 4

STEAK

1 tablespoon vegetable oil

8 ounces beef tenderloin, cut into 2-ounce steak portions

Kosher salt and freshly ground black pepper

1 tablespoon butter

4 sprigs fresh thyme

4 cloves garlic, peeled and crushed

SAUCE

1 tablespoon butter

¼ white or yellow onion, minced

¼ cup white wine

1 cup demiglace

1 tablespoon Dijon mustard

Kosher salt and freshly ground black pepper

Pinch of sugar

Sherry vinegar

Preheat the oven to 350°F.

In a large ovenproof pan, heat the oil over medium-high heat. Season the steak on both sides with salt and pepper. When the oil is smoking, add the steak to the pan and sear the beef until it caramelizes, about 2 minutes per side. You’ll know it’s ready when the edges start to brown. Transfer the steaks to a sheet pan with a wire rack on it. The meat will be rare in the middle.

Return the pan to the stove over medium heat to make the sauce. Add the butter and onion and cook until the onion is translucent, about 4 minutes. Deglaze the pan with the white wine, then add the demiglace. Reduce the liquid just a tad, then strain the sauce. Transfer the sauce to a clean pan and heat it over medium heat.

Turning back to the steaks, add a smudge of butter to the top of each medallion and shower them all with thyme and a canopy of garlic. Put the pan in the oven and cook them until they’re medium-rare, about 3 minutes.

While the steaks are cooking, add a splash of water to the sauce, a little mustard, salt, and pepper, and a tiny pinch of sugar, all to taste. Finish with a tiny splash of sherry vinegar. Taste the sauce. It should be bold, acidic, and delicious.

Once the sauce is perfect, pour it over your steaks and SPEAK BROKEN FRENCH.