Herb-Crusted Beef Medallions with Zinfandel-Shallot Sauce

A rich-tasting but low-fat version of a restaurant-style dish, these beef medallions are coated with a crumb mixture made from panko, coarse dried bread crumbs used in Japanese cooking. If you like, garnish the plates with tiny bouquets of fresh parsley, thyme and sage and serve with roasted Yukon Gold potatoes.
Average Customer Rating:
5 out of 5
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 out of 
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Customer Reviews for Herb-Crusted Beef Medallions with Zinfandel-Shallot Sauce
Review 1 for Herb-Crusted Beef Medallions with Zinfandel-Shallot Sauce
5 out of 5
5 out of 5
jfhm
March 19, 2011
Would You Recommend? Yes
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absolutely fabulous!
March 19, 2011
we keep coming back to the recipe year after year, it is always on our top 10 list