Instructions

Prepare the Meat

Take the beef fillet medallions and tie them with kitchen string to maintain their shape during cooking.

Lightly coat each medallion in flour, making sure to cover the edges as well.

Sear the Fillets

Heat a generous knob of butter in a pan over high heat.

Sear the medallions on all sides until a golden crust forms.

Season with salt, then wrap each piece in aluminum foil and let them rest for a few minutes.

Prepare the Sauce

Deglaze the pan with red wine, scraping up the cooking juices.

Let the wine reduce until the sauce thickens slightly.

Finish and Serve

Remove the fillets from the foil and place them on serving plates.

Spoon the red wine reduction over the meat.

Top with coarsely chopped hazelnuts and a sprinkle of pepper.

Serve immediately.