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


  • 4 beef fillet medallions (approx. 150 g each)
  • 8 sprig rosemary
  • 100 g pitted prunes, cut into quarters
  • 2 dl red port
  • 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
  • 0.5 tsp. salt
  • 1 tbsp. clarified butter
  • a little pepper
  • salt and pepper to taste

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  • Remove the meat from the fridge approx. 30 mins. prior to cooking. Place 2 rosemary sprigs around each medaillon and tie with cooking string. Pour the port over the plums, cover and marinate 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 approx. 1 min. Set aside the pan. Stir in the butter in batches. Add the plums, heat through, season. 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 medaillons with the spicy jus and the plums.
  • Dazu passen:

    Flower Sprouts und Kroketten.

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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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