- 4 garlic cloves, peeled (The perfume and flavor of garlic adds a savory note against the sweetness of port wine.)
- 1/4 tesapoon kosher salt (To firm and flavor.)
- 4 (4-ounce) beef tenderloin medallions, trimmed (The star of the show.)
- 1/2 cup Mad Delicious Aioli (The sauce.)
- 1 tablespoon finely minced fresh red chiles (such as Fresno chiles) (The Fresno is the ultimate utility chile. The balance of heat, sweet, and vegetal is ideal. This is a chile that lets yo
- 2 cups port wine (Primarily used as a stain, the residual sugar adds contrast to the garlic-forward flavors in the aioli.)
- 1 tablespoon grated lemon zest (The citrusy perfume helps make the port less candy-like.)
- 1 teaspoon smoked paprika (A hint of fire helps complete the illusion.)
- Follow these steps:
- Place garlic on a cutting board; sprinkle with 1/4 teaspoon salt. Chop until coarse, but consistent. Then, scrape with the flat side of knife to mash.
- Place the beef tenderloin medallions on paper towels on a plate. Pat dry on all sides.
- Rub the garlic mixture evenly on all 4 beef medallions. Replace the paper towels on the plate, and allow the beef medallions to quick-cure, uncovered, in the refrigerator, for about 30 minutes.
- Make the Sauce:
- Blend the aioli and the chiles. Chill.
- In a small saucepan over medium heat, bring the port wine to a boil.
- Now, reduce heat to a gentle simmer and reduce wine to a 1/2 cup of liquid. It should be syrupy.
- Remove from the heat, and stir in the lemon zest and smoked paprika. Pour the port reduction into a baking dish or shallow pan with a diameter small enough to allow the sauce to pool, yet hold all of the beef medallions.
- Set aside.
- Steam the Medallions:
- Ready a 10-inch stovetop steamer, filling the pot to a depth of 1 inch. I like using a bamboo steamer for this recipe. You'll only need one layer and the lid. Bring the water to a boil and get the steam going at a full (but not violent) rate.
- Place the medallions equidistant on a small square of parchment. Cover and steam for about 6 to 8 minutes or until desired degree of doneness.
- Remove the steaks from the steamer. Pat the tenderloin medallions dry with paper towels, and press them down into the port reduction. Allow them to “stain” for 5 minutes on each side.
- Plate Your Masterpiece:
- Transfer the medallions to a cutting board and slice at a broad angle. You should be able to get 4 reasonably thick (about 1/2-inch) slices per medallion.
- Spoon 2 tablespoons of the aioli mixture on each of 4 plates and smear, running across the plate with the back of your spoon. Snazzy.
- Fan the medallions over the aioli performance art. Drizzle 2 tablespoons of the port reduction on the steaks to finish.