BEEF MEDALLIONS WITH CARAMELIZED PAN SAUCE
This is one of those dishes that unless someone watched you make it, they'd never believe how fast and simple it is to prepare. By the way, this wonderful sauce would work just as well with pork, veal, or chicken.
Provided by Chef John
Categories Everyday Cooking
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Season beef medallions with salt and pepper to taste and set aside.
- Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.
- Reduce heat to medium; cook and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt in the skillet until mushrooms are very well browned, about 10 minutes.
- Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.
- Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil; cook and stir until broth mixture has reduced by half, about 5 minutes.
- Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates.
- Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.
- Spoon sauce over beef and serve immediately.
Nutrition Facts : Calories 566.8 calories, Carbohydrate 6 g, Cholesterol 135.8 mg, Fat 41.5 g, Fiber 0.8 g, Protein 35.8 g, SaturatedFat 16.3 g, Sodium 484.4 mg, Sugar 3.7 g
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.
Provided by Charlotte J
Categories Meat
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 287, Fat 18.9, SaturatedFat 8.9, Cholesterol 75.6, Sodium 257.3, Carbohydrate 5.6, Fiber 0.3, Sugar 2.1, Protein 15.3
BEEF MEDALLIONS IN BEER SAUCE
For you Cubs fans...."Beef Medallions in Beer Sauce" is from the cookbook Harry helped promote called "Now You're Cookin' with Bud". This was a favorite dish of Harry's and will be offered at his restaurant.
Provided by Charlotte J
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Saute medallions to rare.
- Add 6 ounces of Budweiser, lower to medium heat for 2 minutes.
- Add mushrooms, green onions and garlic and saute until tender.
- Add beef stock and tomatoes, cook to preferred temperature.
- Add remaining 10 ounces of Budweiser and lightly thicken with a roux.
- Chabear01 recipe #65521 is a good basic roux recipe the extra can be frozen.
Nutrition Facts : Calories 210.6, Fat 6, SaturatedFat 2.2, Cholesterol 44.8, Sodium 843, Carbohydrate 9.5, Fiber 1.9, Sugar 2.8, Protein 22.3
CHARRED BEEF MEDALLIONS WITH POBLANO MARGARITA SAUCE
I posted this for someone on the Mexican food thread and decided to save it to my cookbook. I haven't tried it but can't wait to. It sounds really yum.
Provided by Queen uh Cuisine
Categories Meat
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the olive oil and butter in a saute pan over medium heat, season the beef medallions with salt and pepper, and add to the hot pan. Turn the heat up to high and char both sides of the beef well. To keep the beef rare to medium rare, cook quickly, turning once only after the beef has browned on the first side. Remove the beef from the pan, place on a warm platter, and set aside.
- Add the diced onions and poblano peppers to the saute pan, evenly spread out and cook till wilted. Add the cumin and combine well to toast the spice again. Working carefully away from the flame, add the tequila to the pan, deglaze the pan by swirling the tequila and set back over low heat to reduce.
- Add the lime juice and reduce to almost dry before adding the beef stock. Reduce the stock by half over high heat and add the Grand Marnier and fresh orange zest. Cook for 2 minutes and then add the heavy cream. Do not allow to boil but gently simmer for 2 minutes before adding the salt and pepper.
- Serve the beef on a bed of sauce.
Nutrition Facts : Calories 693.2, Fat 52.9, SaturatedFat 22.8, Cholesterol 194.6, Sodium 605, Carbohydrate 8, Fiber 2.3, Sugar 0.4, Protein 45.7
BEEF MEDALLIONS IN RED WINE SAUCE
Due to the lack of recipes for beef medallions on this site and the fact that I bought 4 on sell last night I'm posting this from Cooks Recipes.
Provided by Charlotte J
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut beef medallions crosswise into 12 equal rounds.
- Pound beef rounds to flatten to generous 1/4-inch-thick medallions.
- Season lightly with salt and pepper.
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
- Working in batches, cook beef in skillet until brown on outside but still pink in center, about 2 minutes per side.
- Transfer beef to plate.
- Add remaining butter to same skillet.
- Add garlic, onion and thyme to skillet and sauté until tender, about 3 minutes.
- Add flour and stir 1 minute.
- Add broth and wine.
- Boil until sauce thickens and is reduced to 1 1/4 cups, stirring occasionally, about 12 minutes.
- Return beef and any collected juices to sauce in skillet and heat through, about 1 minute.
Nutrition Facts : Calories 479.8, Fat 22.8, SaturatedFat 11.3, Cholesterol 126.2, Sodium 475, Carbohydrate 8.7, Fiber 0.6, Sugar 2, Protein 36.8
BEEF MEDALLIONS IN RED WINE SAUCE
Provided by James G. Nichols
Categories Beef Sauté Valentine's Day Bon Appétit Rhode Island
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cut tenderloin crosswise into 12 equal rounds. Pound beef rounds to flatten to generous 1/4-inch-thick medallions. Season lightly with salt and pepper.
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches, sauté beef in skillet until brown on outside but still pink in center, about 2 minutes per side. Transfer beef to plate. Add remaining butter to same skillet. Add garlic, shallots and thyme; sauté until tender, about 3 minutes. Add flour; stir 1 minute. Add broth and wine. Boil until sauce thickens and is reduced to 1 1/4 cups, stirring occasionally, about 12 minutes. Return beef and any collected juices to sauce in skillet; heat through, about 1 minute. Transfer beef to plates, Spoon sauce over.
BEEF MEDALLIONS WITH PEPPERCORN MUSTARD SAUCE
Make and share this Beef Medallions With Peppercorn Mustard Sauce recipe from Food.com.
Provided by Charlotte J
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Slice 1-1/2 to 2 pounds of beef medallions into rounds, about 3/4-inch thick.
- Chop 2 shallots and 2 large cloves of garlic and transfer to a bowl.
- Add 1/2 cup cognac and 1/2 cup sherry to a hot saucepan and stir in the shallots and garlic.
- Cook mixture over medium heat until mixture is reduced to 1/4 cup.
- Add 1-1/2 cups heavy whipping cream to a saucepan and bring to a low boil, being careful not to scorch cream.
- Cook over medium heat until mixture is reduced to about 1 cup, stirring constantly.
- Crack 2 teaspoons of mixed peppercorns in a mortar and pestle to a coarse grain.
- Do this in 2 or 3 small batches.
- Add 1-1/2 teaspoons of dry mustard, 2 to 3 tablespoons Dijon mustard, 2 tablespoons of coarse grain mustard and 1 tablespoon chopped parsley.
- Add salt and 2 teaspoons cracked peppercorn to taste.
- Season the medallions with salt and pepper.
- Melt 2 tablespoons butter over medium high heat in a skillet.
- Add medallions do not crowd the pan.
- Brown medallions on both sides until desired doneness.
- Serve with peppercorn mustard sauce.
Nutrition Facts : Calories 750.8, Fat 50.2, SaturatedFat 28.2, Cholesterol 232.8, Sodium 268.7, Carbohydrate 9.9, Fiber 0.5, Sugar 1.6, Protein 37.9
BEEF MEDALLIONS WITH FRESH HORSERADISH SAUCE
This quick and easy dish is dedicated to that little mini-season between summer and fall, that time of year when I crave hearty, comforting dishes that are still light and simple to make.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 40m
Yield 2
Number Of Ingredients 14
Steps:
- Place cherry tomatoes into a bowl and season with black pepper, salt, and sugar. Stir in rice wine vinegar. Let stand about 15 minutes to let flavors blend.
- Stir 2 tablespoons horseradish into creme fraiche in a small bowl; season with 1/2 teaspoon salt. Refrigerate until needed.
- Cut steaks in half across the grain and pound each piece to about 3/8 inch thick. Season each side generously with salt, black pepper, and a pinch of cayenne pepper. Lay steaks onto a work surface and sprinkle each piece lightly with flour. Pat the flour into the meat. Repeat on other side. Let meat rest for 10 minutes to let flour adhere.
- Place a heavy skillet over medium-high heat, pour in vegetable oil, and heat until small wisps of smoke are visible rising off the oil. Lay steaks into the hot oil (meat should sizzle) and sear until browned, about 2 minutes per side. When you see beef juices accumulate on the surface of the meat, flip and brown the other side, about 2 minutes more. Transfer to a plate and let rest for about 2 minutes.
- Pour excess oil from the skillet and pour water into the skillet. Scrape up and dissolve any browned meat juices from the bottom of the skillet; continue to cook until slightly thickened, about 30 seconds. Pour pan juices over tomatoes and stir to combine.
- Divide about half the tomato mixture with juice per serving into the bottom of 2 large soup plates. Top each with 2 beef medallions and a spoonful of horseradish cream. Grate about 1/2 teaspoon horseradish over each serving and top with about 1 teaspoon of chives.
Nutrition Facts : Calories 430.5 calories, Carbohydrate 16.1 g, Cholesterol 90.8 mg, Fat 34 g, Fiber 1.9 g, Protein 18.4 g, SaturatedFat 13.6 g, Sodium 349.9 mg, Sugar 1.9 g
HERB-CRUSTED BEEF TENDERLOIN MEDALLIONS
I make this every Christmas for two of us and it's so very delicious. The herb crust is very tasty and a complement to the beef tenderloin.
Provided by MamaCass
Categories Beef Tenderloin
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 525 degrees F (274 degrees C). Set a cooking rack in a roasting pan.
- Combine bread crumbs, olive oil, Worcestershire sauce, shallot, garlic, parsley, rosemary, thyme, Dijon, and pepper in the bowl of a food processor; pulse to a paste-like consistency.
- Spread herb paste all over the tenderloin. Tuck thinner end of the tenderloin underneath so it will cook evenly. Season with salt and pepper and place on the prepared cooking rack.
- Place in the preheated oven and reduce temperature to 375 degrees F (190 degrees C). Bake until an instant-read thermometer inserted into the center reads 135 degrees F (57 degrees C), about 45 minutes.
- Remove from the oven and let rest for about 10 minutes before slicing into medallions.
Nutrition Facts : Calories 392.7 calories, Carbohydrate 9.7 g, Cholesterol 89.7 mg, Fat 23.4 g, Fiber 0.7 g, Protein 33.7 g, SaturatedFat 5.5 g, Sodium 295.5 mg, Sugar 1.5 g
BEEF MEDALLIONS WITH COGNAC SAUCE
Categories Beef Sauté Valentine's Day Low Carb Wheat/Gluten-Free Dinner Beef Tenderloin Brandy Cognac/Armagnac Winter Anniversary Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots and sauté until tender, about 4 minutes. Add brown sugar; stir 1 minute. Add chicken broth, beef broth and Cognac. Simmer until sauce is reduced to 1/2 cup, about 20 minutes. Add cream. (Can be made 1 day ahead. Cover; chill.)
- Sprinkle steaks with salt and pepper. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for rare. Transfer steaks to plates. Add sauce to skillet; bring to boil, scraping up any browned bits. Season to taste with salt and pepper.
- Slice steaks; fan slices on plates. Top with sauce and garnish with chives.
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