Beef Medallions With Saucy Shiitakes Recipes

BEEF MEDALLIONS WITH CARAMELIZED PAN SAUCE

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.

BEEF MEDALLION WITH HERB ROASTED POTATOES, WARM SALAD GREENS AND A DRIED MOREL BRANDY SAUCE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, toss the sliced potatoes with the olive oil and 2 tablespoons of Herb Mix. Season with salt and black pepper. Place potatoes on a baking tray. Roast potatoes in preheated oven for 15 minutes, until the edges just start to turn golden. Remove from oven and place potatoes into a glass bowl. While still warm, toss truffle butter with the potatoes. Cover with foil and keep warm until ready to serve.
• For the medallions, coat all sides with olive oil. Sprinkle about 2 teaspoons of Herb Mix per medallion on both sides. Season both sides of the medallions with salt and black pepper. In a large skillet, sear medallions on high heat until the outside is cooked. Remove from pan and set aside.
• To make the sauce, use the same pan that the medallions were cooked in. The leftover residue from the beef will add extra flavor. Add the butter, 1 tablespoon of shallots, and morels. Saute for 3 minutes. Add brandy and flame off alcohol. Pour in reserved morel water and reduce by half. Once reduced, add the veal stock and bring to a simmer. Add the heavy cream and reduce to low heat. Simmer for one minute. Season with salt and black pepper. Leave in pan to maintain heat until ready to serve.
• To make the warm salad greens, in a separate large saute pan with the olive oil, saute the shallots for 2 minutes. Then add the beet greens and arugula, saute until wilted. Remove from heat and toss in baby spinach. Season with salt and pepper.
• To plate each serving, place a portion of the potatoes in the center of the plate. Then arrange each portion of the greens on top of the potatoes. Then place two medallions on top of the greens, leaning against each other. Then spoon a portion of the sauce around the potatoes, greens, and medallions. Garnish the top of the medallions with 1 tablespoon of tomato concasse. Serve and enjoy.
• In a small mixing bowl, combine all of the ingredients.

BEEF MEDALLIONS W/ SAUCY SHIITAKE MUSHROOMS

Steps:

• Heat 1 tablespoon of the oil in a medium skillet (ideally not nonstick) over medium-high heat.
• Season the beef with salt and pepper.
• Add the medallions to the pan and cook about 3 minutes on each side, for medium-rare, or until desired doneness.
• Remove beef from pan and keep warm.
• Add the remaining 1 1/2 teaspoons oil to the skillet.
• Add the shiitakes and cook over medium-low heat, until soft, about 4 minutes.
• Add the shallots, garlic, and salt and cook until translucent, about 2 minutes.
• Pull the skillet from the heat, add the Cognac, and use a wooden spoon to scrape up any brown bits that cling to the pan.
• Return to the heat and cook until the liquid is reduced, about 1 minute.
• (If you are cooking over a gas flame the alcohol may flame, simply cook until the flames die down.).
• Add the chicken broth, and cook until saucy, about 2 minutes more.
• Remove from the heat, stir in the sour cream and parsley, and season with salt and pepper.
• Spoon mushrooms and sauce over the medallions and serve.

BEEF MEDALLIONS WITH FRESH HORSERADISH SAUCE

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.

MEDALLIONS OF BEEF AND SAUTéED SHIITAKE MUSHROOMS WITH RED WINE SAUCE

Steps:

• In a sauté pan, melt 2 tablespoons butter. Sauté shallots; then add garlic. After 2 minutes, add Worcestershire and wine. Simmer until sauce is reduced by one third. Add mushrooms. In a separate pan, melt remaining butter and, when hot, sauté the beef to desired degree of doneness. Flame beef with cognac. Remove beef. Add flour to pan and stir. Mix beef drippings into sauce. Set medallions on a bed of rice and pour sauce over.

BEEF MEDALLIONS WITH SAUCY SHIITAKES

Steps:

• Heat 1 tablespoon of the oil in a medium skillet (ideally not nonstick) over medium-high heat.
• Season the beef with salt and pepper.
• Add the medallions to the pan and cook about 3 minutes on each side, for medium-rare, or until desired doneness.
• Remove beef from pan and set on plates or a platter in a warm spot.
• Add the remaining 1 1/2 teaspoons oil to the skillet.
• Add the shiitakes and cook over medium-low heat, until soft, about 4 minutes.
• Add the shallots, garlic, and salt and cook until translucent, about 2 minutes.
• Pull the skillet from the heat, add the Cognac, and use a wooden spoon to scrape up any brown bits that cling to the pan.
• Return to the heat and cook until the liquid is reduced, about 1 minute. (If you are cooking over a gas flame the alcohol may flame, simply cook until the flames die down.).
• Add the chicken broth, and cook until saucy, about 2 minutes more.
• Remove from the heat, stir in the sour cream and parsley, and season with salt and pepper.
• Spoon mushrooms and sauce over the medallions and serve.