Beef Medallions and Mushrooms in Red Wine Sauce

"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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photo by vivianpshaw photo by vivianpshaw
photo by vivianpshaw
photo by vivianpshaw photo by vivianpshaw
photo by Dulux2401 photo by Dulux2401
photo by Sherry R. photo by Sherry R.
photo by Sherry R. photo by Sherry R.
Ready In:
40mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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.
     
  3. Used this recipe yaesterday for beef in red wine sauce. I happened to have some cheap diced beef laying around! Loewe,the end result however about three quarters of the way through, I felt,it needed a boost. One teaspoon of English mustard, and the same amount of thick cream (also laying around), elevated the whole thing to another level. also, because of the cheap beef, I used a lot more stock to,increase reduction time. Served,with plain rice it Was incredibly tasty.
     
  4. 10-12oz of steak serves 4-6 adults?! More like 1-2...
     
  5. This recipe is amazing! I used sirloin and cut it into nice sized pieces. I made it for a group of college kids and they all raved about it. it is a little bit of work but well worth it. I had to increase everything to feed 12 but it turned out awesome and everyone raved about it - and asked for the recipe! thanks, Charlotte for a wonderful recipe that I will be making many times!
     
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Tweaks

  1. Looks good
     
  2. Semanove but English mustard and cream one teaspoon of each
     

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