Nouvelle Swiss Steak

Ingredients

In this Nouvelle cuisine adaptation of Swiss Steak, the focus is on refining the dish while preserving its essence. The beef is transformed into tender medallions, enhancing the texture and presentation. The traditional tomato-based sauce is replaced with a delicate wine reduction, adding a touch of sophistication. The vegetables are carefully selected and cooked to perfection, providing a vibrant and fresh accompaniment to the dish. This adaptation aims to elevate the flavors and presentation of the original Swiss Steak, aligning it with the principles of Nouvelle cuisine. We alse have the original recipe for Swiss Steak, so you can check it out.

• 4 beef tenderloin medallions (200g each) (7 oz each) 4 beef tenderloin medallions (200g each) (7 oz each)
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 carrots, thinly sliced 2 carrots, thinly sliced
• 2 celery stalks, thinly sliced 2 celery stalks, thinly sliced
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 tablespoon all-purpose flour 1 tablespoon all-purpose flour
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 42g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium-high heat.
3. 3.
   Season the beef medallions with salt and pepper, then sear them in the skillet until browned on both sides. Remove from the skillet and set aside.
4. 4.
   In the same skillet, add the onion, carrots, celery, and garlic. Sauté until the vegetables are tender.
5. 5.
   Sprinkle the flour over the vegetables and stir well to combine.
6. 6.
   Slowly pour in the red wine and beef broth, stirring constantly to avoid lumps.
7. 7.
   Return the beef medallions to the skillet, nestling them among the vegetables.
8. 8.
   Cover the skillet and transfer it to the preheated oven. Bake for 30 minutes or until the beef is cooked to your desired level of doneness.
9. 9.
   Remove from the oven and let the dish rest for a few minutes before serving.

Treat your ingredients with care...

• Beef medallions — To ensure tender and juicy medallions, it is crucial to tenderize the meat properly. Use a meat mallet or the back of a heavy knife to gently pound the medallions, breaking down the muscle fibers and resulting in a more tender texture.

Tips & Tricks

• For a richer flavor, marinate the beef medallions in the red wine for a few hours before cooking.
• If you prefer a thicker sauce, you can mix a small amount of cornstarch with water and add it to the skillet during the last few minutes of cooking.
• Serve the Nouvelle Swiss Steak with a side of creamy mashed potatoes or buttered noodles to complement the flavors.

Serving advice

Serve the Nouvelle Swiss Steak on a warm plate, placing the beef medallions on top of the sautéed vegetables. Drizzle some of the wine reduction sauce over the medallions and garnish with fresh herbs, such as parsley or thyme. This dish pairs well with a glass of red wine.

Presentation advice

To create an elegant presentation, arrange the sautéed vegetables in a neat pile on the plate. Place the beef medallions on top, slightly overlapping each other. Drizzle the wine reduction sauce around the plate, creating an artistic design. Garnish with a sprig of fresh herbs for a pop of color.