This dish is superb because the beef is cooked in wine without adding water. The onions get caramelized while cooking in the wine, making them crispy. Add to that the sweet & sour flavor of the pears, & the results are out of this world. I’ve given you a particularly gorgeous presentations, but since the flavor of this dish really speaks for itself, I only make the medallions on special occasion. Usually I just cool & slice the cooked meat thinly
1 (4 lb) shoulder roast
5 Tbsp oil
4½ cup good quality sweet red wine
2 medium onions, sliced thinly
6 cloves garlic, sliced
3 Tbsp honey
2 Tbsp tomato paste
½ tsp fresh ground black pepper
½ tsp salt
½ tsp paprika
4 pears, cored and cut into eighths, lenghwise
Heat oil in a wide, shallow pot. Place meat in hot oil and brown on all sides to seal in the juices. Pour wine over meat and cook for about 10 minutes. Add onions and garlic. Simmer 3 hours, turning meat over every half hour.
Add honey, tomato paste, seasoning and pears.
Simmer for an additional half hour, until meat is very tender. Let meat cool in the pot for an hour or two, and then transfer it to a bowl and pour unstrained cooking juices over it. Refrigerate 12 hours. Slice meat thinly.
For an elegant presentation, cut meat into medallions with a 2-to-3-inch round cookie cutter. Heat medallions in the gravy. Stack 3-4 medallions in the gravy. Stack 3-4 medallions on each plate and rest a wedge of caramelized pear on the uppermost medallion.
For a simpler presentation, heat meat slices in gravy. Transfer to a serving platter, arranging pear wedges between the slices.
Tip: Even if you’re not fond of sweet additions to meat, don’t leave out the honey. It tenderizes the meat without dominating the dish’s flavor.