Keith Schroeder Keith Schroeder
October 29, 2014

This is a counterintuitive little recipe for Port-Stained Beef Medallions. Indeed, you’ll get some squished faces if you tell your guests you’re serving them steamed beef. But this is delicious. Promise. So why are we steaming prized beef tenderloin? Because gentle steaming honors the delicate nature of the cut and the mildness of the flavor, and it allows the tender texture of tenderloin to be the lead feature in the dish.

For more cooking tips and kitchen science secrets, check out MAD DELICIOUS: The Science of Making Healthy Food Taste Amazing!

 

While a steakhouse char is welcome on beefier cuts, such as strip and rib-eye, the port stain gives the same visual appeal in a super-tender cut. People will ask where you hid your personal chef.

You May Like