Port-Stained Beef Medallions

• 4 garlic cloves, minced
• 1/2 teaspoon kosher salt, divided
• 4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
• 2 cups port wine
• 1 tablespoon grated lemon rind
• 1 teaspoon smoked paprika
• Cooking spray
• 1/2 cup canola mayonnaise (such as Hellmann's)
• 1 tablespoon minced seeded Fresno chile or jalapeno pepper
• 1 teaspoon fresh lemon juice
• 1 garlic clove, minced

1. Place 4 garlic cloves on a cutting board; sprinkle with 1/8 teaspoon salt. Chop until a paste forms, scraping with the flat side of a knife to mash. Press garlic mixture into both sides of steaks. Refrigerate 30 minutes.
2. Bring wine to a boil in a saucepan over medium-high heat. Reduce heat to medium; simmer 10 minutes or until reduced to 1/2 cup. Stir in rind and paprika. Pour wine mixture into a pie plate or wide, shallow dish.
3. Line one tier of a 10-inch bamboo steamer with an 8-inch circle of parchment paper; lightly coat paper with cooking spray. Arrange steaks on top of paper in steamer basket. Cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam steaks 8 minutes or until desired degree of doneness. Remove steaks from steamer; place steaks in wine mixture for 10 minutes, turning after 5 minutes. Cut steaks across the grain into 1/2-inch-thick slices; sprinkle with remaining 3/8 teaspoon salt.
4. Combine mayonnaise, chile, juice, and 1 garlic clove. Spread 2 table-spoons mayonnaise mixture on each of 4 plates. Top evenly with sliced steak and any remaining wine mixture.

garlic, kosher salt, beef tenderloin, port wine, lemon rind, paprika, cooking spray, canola mayonnaise, pepper, lemon juice, garlic

Taken from www.myrecipes.com/recipe/port-stained-beef-medallions (may not work)