Black & Wright

Evolution of Southern Fare

Located in Chicago, Black & Wright is renowned for its culinary excellence and southern inspired dishes. We invite you to tour our site and discover the joys of cooking

Black & Wright offers private cooking and catering events in an array of styles perfect for a small group outing, power meetings, garden parties, sixth or sixtieth birthdays, bridal showers and anything else that may fall in between.

Whether you are looking to learn how to BBQ, cook a vegetarian feast or a gourmet dinner we will be happy to work with you to prepare a tantalizing menu.

Herb-Crusted Beef Medallions with Zinfandel-Shallot Sauce

2 large shallots, chopped 1 cup Zinfandel or other full-bodied red wine

2 cups beef broth

2 Tbs. plus 1/2 cup panko bread crumbs (see note) or other coarse dried bread crumbs

1 tsp. unsalted butter

3 Tbs. chopped fresh flat-leaf parsley

1 Tbs. chopped fresh thyme

1 Tbs. chopped fresh sage

1 egg white

4 filets mignons, trimmed, each 5 oz. and 1 1/4 inches thick

Salt and freshly ground pepper, to taste

In a heavy saucepan over medium heat, combine the shallots and wine. Bring to a boil and boil until the liquid has evaporated, about 20 minutes. Add the broth and boil until reduced to 3/4 cup, about 20 minutes more. Remove from the heat and pour into a blender or food processor. Add the 2 Tbs. bread crumbs and the butter and puree to form a smooth sauce.

About 10 minutes before the sauce is ready, in a small bowl, stir together the remaining 1/2 cup bread crumbs, the parsley, thyme, sage and egg white.

Heat a large fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Season the beef medallions with salt and pepper and add to the pan. Sear, turning once, about 2 minutes per side. Remove from the pan and press the herb mixture onto one side of each medallion.

Again coat the pan with cooking spray and return to medium-high heat. Return the medallions to the pan, crumb sides down, and cook until golden and the meat is medium-rare, about 2 minutes.

Remove from the heat. Ladle the pureed sauce onto warmed individual plates, dividing it evenly. Place the beef medallions, crumb sides up, on the sauce.