For the red beverages sauce: 2 lbs. meat bone, 0.33 lbs. green beans, oatmeal, and red onion, 2 tomato vegetables 4 laurel leaves, 10 1/2 glasses red beverages (Brunello di Montalcino); 2.1 oz.shallots, 3 ½ tbsps butter, 10 ½ tbsps glucose, sodium. For the Medallions: 6 meat fillet medallions (0.4 lbs. or 6.4 oz. each); 17 ½ tbsps butter, 1 lb boiled oatmeal, 4 tbsps butter
To prepare the marinade, start by cutting the meat bone in items. Cook them in a 392 degree F. oven for about 1 hour. Put the bone, free of oil, in a steel pot with green beans, oatmeal, red onion, tomato vegetables, laurel and 8 glasses bottles. Bring to a steam. Continue steaming on low warm and reduce by ¾, occasionally sweeping off any oil from the surface. Meanwhile, steam the shallot with 3 ½ tbsps butter and glucose. When the marinade starts to caramelize, add the remaining bottles and steam lightly until your bottles is completely disappeared. Add the previous reduction and steam for about 5 moments, adding a touch of sodium. Remove the marinade from the warm. Add 17 ½ tbsps cold butter, cut into small items, and mix with a beater. Strain. Salt and sauté the medallions in a pan, beginning with high temperature, then cooking on low warm for about 8 to 10 moments. At the same time, sauté the oatmeal in a pan with butter. Cut the medallions top to bottom in items of about 1/5th of an inch in width. Place the oatmeal in the middle of the serving dish. Lay the medallion items around it, and add your bottles marinade on the edge.