Beef medallions with grapes recipe

I promised you the recipes from my autumn table scape and here is the first: Medaglioni di manzo con l’uva. I’m not being pretentious. It just sounds better in Italian! In country Tuscany we are feeling a little grape crazy. This is the season for the vendemmia or the annual grape harvest and all the vineyards in the area are working extremely hard to produce the stellar reds and whites I will be happily sipping next year.

In homage to them and to seasonal produce, I’ve whipped up this recipe. It’s based on the classic veal scallopini, but instead of white wine, we’re using red, a Morellino di Scansano, our local DOCG wine to be exact and added a few grapes for a beautiful burst of sweetness.

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This isn’t a difficult dish. It took me about 10 minutes to pull together over the weekend and it went down a treat. The grapes might sound like a strange addition, but they actually work really well with the dish, so give it a try and let me know what you think!

beef-medallions

I’ve used Morellino di Scansano, which is a bit like the far more famous Chianti, but all whole lot stronger. It has a really rich berry flavour that pairs so well with the beef. But if you can’t find it, use whatever red you have at home.

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Beef fillet is extremely tender and for medium rare, I didn’t have to cook the meat for more than a minute or two after I browned it. If you like your meat more cooked, just increase the cooking time when you add the meat back to the pan. I served this with a simple side of sautéed greens cooked in a little olive oil with a clove of garlic, salt and pepper.

I’m off to Florence today, so I’ll have plenty of gorgeous photos to share next week! xx

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