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Stovetop smoking is easy. The results are a perfect match with Greenwood Ridge Vineyards Cabernet Sauvignon. Try it with any thick, tender cut of beef like a filet mignon or a rib eye steak.
Smoked Cabernet Medallions of Beef
4, 6-8 oz. tenderloin medallions
1 Tb. "Eye of the Dragon" olive oil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 cups chicken or beef stock (heated)
1 cup Greenwood Ridge Vineyards Cabernet Sauvignon
1/4 cup port wine
1 cup sliced mushrooms (wild mushrooms add a zippy flavor!)
1 cup minced onion, carrots and celery
1 diced shallot
2 Tbs. chilled unsalted butter (cubed)
Equipment: Measuring cup and spoons, strainer, whisk, 2 saucepans, medium sauté pan, cookie sheet, wok and cooling rack or barbecue grill, wood chips, cotton twine, chopping board, large knife.
Preheat the oven to 400° with a center rack. Trim the beef, truss into medallions and season with olive oil, salt and pepper. Dice the scraps. Heat the wok on high with 1/2 cup of wood chips on aluminum foil until it begins to smoke. Place the beef on a rack over the wok, reduce the heat to medium and cover. (With a barbecue, put the chips on top of the coals after lighting.) Smoke the meat for 15 minutes. Sear both sides in a hot pan then remove the beef onto a cookie sheet and put it in the oven for 3 - 4 minutes. Remove the medallions onto the rack and cover to keep warm.
Boil the Port and the Cabernet Sauvignon wine in a saucepan until 1/4 cup is left. Sauté the mushrooms in a little oil and reserve. On high heat, brown the meat scraps, onion, carrot, celery and shallot. Add the wine and cook until all of the liquid has evaporated. Add the hot stock and strain. Cook down the sauce until slightly thick. Throw in the mushrooms and butter; season with salt and pepper. Ladle the sauce onto plates and place the beef on top.