Beef Medallions With Wild Mushrooms Cream Sauce

The key to this rich sauce is to reduce the liquids for the full amount of time to concentrate on the flavours. So delicious!!

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1  ounce  mixed  dried wild mushrooms
• 2  cups beef broth, 25% less sodium, warmed
• 2  teaspoons canola oil, divided
• 1  tablespoon butter, softened
• 1⁄4 cup shallot, finely diced
• 1  teaspoon roasted garlic, seasoned paste
• 3⁄4 cup dry white wine
• 3⁄4 cup  whipping cream
• 8  beef medallions (4oz each, AAA beef)
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Preheat oven to 350°F.
2. Place mushrooms in a bowl with warm broth and soak for 20 minutes, or until tender. Strain mushrooms and reserve broth.
3. In large saucepan, on medium-high heat, add 1 tsp of oil, butter, shallots, garlic paste and mushrooms. Cook until shallots are caramelized, about 5 minutes. Add wine and deglaze the pan, about 3 minutes.
4. Next add the broth and simmer, allowing the liquid to reduce by half, about 5-8 minutes. Add cream and cook another 2 minutes,.
5. Meanwhile, season beef with salt and pepper. Add remaining oil to an ovenproof skillet and pan-sear beef on high heat, 1 minute per side and place in the oven.
6. Cook about 7-19 minutes or until an instant-read thermometer reaches 160F for medium. Remove beef from oven and set aside to rest,
7. Divide steaks among 8 plates, drizzle 2 tablespoons mushroom sauce overtop (save any leftovers for another use) and serve.