Il Cucinologo
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Spicy Paprika Beef Medallions

17/11/2023

The spicy paprika beef medallions are a rich and flavorful dish and make an excellent main course for those who enjoy intense, mildly spicy tastes. Below you will find how to prepare them with an Italian touch.

Ingredients

  • 4 beef tenderloin medallions (about 150-200 grams each)
  • 2 tablespoons hot paprika
  • Extra virgin olive oil
  • Salt and pepper to taste
  • 1 clove of garlic
  • Fresh rosemary
  • 50 ml red wine (a good Sangiovese, for example)
  • 2 tablespoons butter

Preparation

  1. Remove the beef medallions from the refrigerator at least 30 minutes before cooking to bring them to room temperature.
  2. Prepare a marinade by mixing the hot paprika with a pinch of salt and pepper in a bowl.
  3. Coat the medallions with the marinade on both sides and let them rest for about 15-20 minutes.
  4. Meanwhile, heat the oil in a skillet over medium-high heat and add the crushed garlic clove and a sprig of rosemary to flavor the oil.
  5. Remove the garlic and rosemary from the skillet before adding the medallions.
  6. Cook the beef medallions for about 3-4 minutes per side for rare, or longer according to personal preference.
  7. Remove the medallions from the skillet and wrap them in aluminum foil to keep them warm.
  8. In the same skillet, pour in the red wine and let it reduce by half over medium-low heat, scraping the browned bits from the bottom of the pan.
  9. Lower the heat further and add the butter, stirring until it melts and combines with the wine to form a sauce.
  10. Adjust the seasoning of the sauce with salt and pepper to taste.

Serve the medallions with the wine and paprika sauce poured over them and accompany the dish with a side of grilled vegetables or mashed potatoes to balance the spicy flavor.

Trivia

In Italian cuisine it is common to use aromatic herbs such as rosemary to flavor meat dishes. Rosemary has a pungent, slightly piney flavor that pairs well with the richness of beef and the robustness of paprika. The choice of wine for the reduction is equally important; a good Italian wine will add another layer of depth to the overall flavor of the dish.