Port-Stained Beef Medallions

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.