Recipe by Charlotte J
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.
Top Review by Phoenix Wright
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.
- 283.49-340.19 g beef tenderloin or 283.49-340.19 g beef medallions
- coarse salt
- fresh coarse ground black pepper
- 29.58-44.37 ml butter
- 1-2 large shallot, minced (about 1/3 cup)
- 177.44 ml sliced mushrooms
- 7.39 ml sugar
- 7.39 ml red wine vinegar
- 2 large garlic cloves, minced
- 2.46 ml dried thyme
- 2.46 ml dried rosemary
- 7.39 ml flour
- 177.44 ml beef broth
- 177.44 ml good quality dry red wine
Directions See How It's Made
- 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.
- Season with the salt and pepper.
- In a medium skillet, melt a tablespooon of butter over med-high heat.
- 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.
- After browning remove each tenderloin from pan and keep warm.
- Add remaining butter to skillet, and when melted, add mushrooms and shallots.
- Saute until tender, about 10 minutes. Sprinkle the sugar over the mixture, and cook until deep brown, about 4 minutes longer.
- Add vinegar, garlic, herbs, and flour and stir one minute, until liquid is absorbed.
- Add broth and wine, and bring to a boil.
- Cook until liquid is thickened and reduced to about 1/2 cup.
- Return beef to the pan, and heat through, about 1 minute.
- Arrange beef on plate and spoon sauce and mushrooms over.