Beef Medallions and Mushrooms in Red Wine Sauce
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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.
- Ready In:
- 40mins
- Serves:
- Units:
Nutrition Information
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People talking
ingredients
- 1 (10 -12 ounce) beef tenderloin or (10 -12 ounce) beef medallions
- coarse salt
- fresh coarse ground black pepper
- 2 -3 tablespoons butter
- 1 -2 large shallot, minced (about 1/3 cup)
- 3⁄4 cup sliced mushrooms
- 1⁄2 tablespoon sugar
- 1⁄2 tablespoon red wine vinegar
- 2 large garlic cloves, minced
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried rosemary
- 1⁄2 tablespoon flour
- 3⁄4 cup beef broth
- 3⁄4 cup good quality dry red wine
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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RECIPE MADE WITH LOVE BY
@Charlotte J
Contributor
@Charlotte J
Contributor
"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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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.
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Semanove but English mustard and cream one teaspoon of each
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