Beef medallions with spicy jus

Total time: 1hr 05m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 359 Kcal, 34g Protein, 18g Carbohydrates, 14g Fat


  • Prepare the meat
  • 4 beef fillet medallions (approx. 150 g each)
  • 8 sprigs rosemary
  • Jus
  • 2 dl red port
  • 100 g pitted prunes, quartered
  • 20 g butter, cut into small pieces, cold
  • 1.5 dl meat bouillon
  • 1 shallot, finely chopped
  • 1 star anise
  • 0.5 tbsp brown Maizena Express cornflour
  • 4 cardamom pods, remove and use only the seeds
  • salt and pepper to taste
  • Fry the meat
  • 1 tbsp clarified butter
  • 0.5 tsp salt
  • a little pepper

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  • Prepare the meat

    Remove the meat from the fridge approx. 30 mins. prior to cooking. Wrap 2 sprigs of rosemary around each medallion and tie with cooking string.
  • Jus

    Pour the port over the plums, cover and leave to steep for approx. 30 mins. Drain the plums, retaining the port (approx. 150 ml). Melt the butter and sauté the shallot. Add the retained port and stock, bring to the boil, reduce the heat. Add the star anise and cardamom, reduce the liquid to approx. 200 ml. Strain the liquid, return to the pan and bring to the boil. Stir the cornflour into the hot liquid, cook for about another 1 min. Set aside the pan. Stir in the butter in batches. Add the plums, heat through, season.
  • Fry the meat

    Heat the clarified butter in a frying pan. Season the meat, fry for approx. 3 mins. each side, remove, cover and leave to stand for approx. 5 mins. Serve the beef medallions with the spicy jus and the plums.
  • Serve with:

    Kalettes (Flower sprouts) and croquettes.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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