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    You are in: Home / Recipes / Beef Medallions and Mushrooms in Red Wine Sauce Recipe
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    Beef Medallions and Mushrooms in Red Wine Sauce

    Beef Medallions and Mushrooms in Red Wine Sauce. Photo by Chef #1803121373

    1/5 Photos of Beef Medallions and Mushrooms in Red Wine Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Charlotte J's Note:

    Do not over cook the meat. The Beef Industry has recently started cutting the ‘beef medallion cut’ in the last two years. It is the second best cut after the beef tenderloin. The tenderloin comes from the T-bone the small portion from inside the bone and the medallion comes from a shoulder cut.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Start by cutting the tenderloin into 6 equal pieces, then flatten each piece using a mallet or heavy weight until each piece is 1/4 inch thick.
    2. 2
      Season with the salt and pepper.
    3. 3
      In a medium skillet, melt a tablespooon of butter over med-high heat.
    4. 4
      Add the beef, in batches if necessary, and saute until outside is brown but inside is still very pink, about 2 minutes on each side.
    5. 5
      After browning remove each tenderloin from pan and keep warm.
    6. 6
      Add remaining butter to skillet, and when melted, add mushrooms and shallots.
    7. 7
      Saute until tender, about 10 minutes. Sprinkle the sugar over the mixture, and cook until deep brown, about 4 minutes longer.
    8. 8
      Add vinegar, garlic, herbs, and flour and stir one minute, until liquid is absorbed.
    9. 9
      Add broth and wine, and bring to a boil.
    10. 10
      Cook until liquid is thickened and reduced to about 1/2 cup.
    11. 11
      Return beef to the pan, and heat through, about 1 minute.
    12. 12
      Arrange beef on plate and spoon sauce and mushrooms over.

    Ratings & Reviews:

    • on February 19, 2011

      55

      This was simply amazing. I mixed cultures and made this with creamy asparagus risotto. It was to die for. The mushrooms were awesome! I used some Cabernet Sauvignon as the wine. So awesome.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 09, 2014

      55

      This was hands down the best meal I have ever cooked in my life. I went to a local independent grocer known for their meat selection and got some great tenderloin. I used Cabernet Sauvignon for my wine and cheap old store brand beef broth. I doubled the garlic because.. Well... It's garlic! I paired it with roasted asparagus and mashed cauliflower and a salad with crumbled blue. <br/><br/>The steak was absolutely perfect. Brought them to room temp before cooking and 2 minutes on each side was perfect. <br/><br/>I could go on and on about this recipe. It's beyond fine dining good.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 02, 2014

      35

      10-12oz of steak serves 4-6 adults?! More like 1-2...

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)

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    Nutritional Facts for Beef Medallions and Mushrooms in Red Wine Sauce

    Serving Size: 1 (130 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 287.0
     
    Calories from Fat 169
    59%
    Total Fat 18.8 g
    29%
    Saturated Fat 8.9 g
    44%
    Cholesterol 75.6 mg
    25%
    Sodium 257.2 mg
    10%
    Total Carbohydrate 5.5 g
    1%
    Dietary Fiber 0.3 g
    1%
    Sugars 2.1 g
    8%
    Protein 15.3 g
    30%

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