Port-Stained Beef Medallions

Prep Time
Cook Time
1h 3m
Ready In

"Unusual method for cooking beef...steaming. It makes it turn out super tender, and it is then stained with port to make it look roasted. Adapted from a recipe by Keith Schroeder. Prep time includes 30 minutes of refrigeration time."

Original recipe yields 4 servings


  • Serving Size: 1 (219.7 g)
  • Calories 578.6
  • Total Fat - 38.5 g
  • Saturated Fat - 17 g
  • Cholesterol - 195.3 mg
  • Sodium - 971.2 mg
  • Total Carbohydrate - 10.4 g
  • Dietary Fiber - 0.8 g
  • Sugars - 1.9 g
  • Protein - 46.8 g
  • Calcium - 487.3 mg
  • Iron - 2.5 mg
  • Vitamin C - 3.8 mg
  • Thiamin - 0.9 mg

Step 1

Place 4 garlic cloves on a cutting board; sprinkle with 1/8 teaspoon salt. Chop until a paste forms, scraping with the flat side of a knife to mash. Press garlic mixture into both sides of the steaks. Refrigerate for 30 minutes.

Step 2

Bring wine to a boil in a saucepan over medium-high heat. Reduce heat to medium; simmer 10 minutes or until it is reduced to 1/2 cup. Stir in lemon rind and paprika. Pour wine mixture into a pie plate or a wide, shallow dish.

Step 3

Line one tier of a 10-inch bamboo steamer with an 8-inch circle of parchment paper; lightly coat the paper with cooking spray. Arrange steaks on top of paper in the steamer basket. Cover with the steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place the steamer in the pan; steam steaks 8 minutes or until desired degree of doneness. Remove the steaks from the steamer; place steaks in the wine mixture for 10 minutes, turning after 5 minutes.

Step 4

Cut steaks across the grain into 1/2-inch thick slices; sprinkle with the remaining 3/8 teaspoon of salt.

Step 5

Combine the mayonnaise, chile, juice, and 1 garlic clove. Spread 2 tablespoons mayonnaise mixture on each of 4 plates. Top evenly with the sliced steak and any remaining wine mixture.

Tips & Variations

  • Bamboo Steamer....may use another type of steamer
  • Cooking spray