Moms Medallions Of Beef Recipes

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BEEF MEDALLIONS WITH CARAMELIZED PAN SAUCE



Beef Medallions with Caramelized Pan Sauce image

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

2 pounds beef tenderloin, trimmed, cut into 8 (4-ounce) medallions
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
8 sliced fresh mushrooms
1 tablespoon unsalted butter
1 tablespoon olive oil
1 pinch salt
½ cup tomato sauce
⅓ cup Marsala wine
1 cup chicken broth
2 teaspoons chopped fresh oregano
1 ½ tablespoons chilled unsalted butter, cut into cubes

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

CHARRED BEEF MEDALLIONS WITH POBLANO-MARGARITA SAUCE



Charred Beef Medallions with Poblano-Margarita Sauce image

Provided by Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 tablespoon unsalted butter
1 1/2 pounds tenderloin of beef, cut into 1-inch thick medallions
Salt and pepper to taste
1 small vidalia onion, cut into a medium dice
2 poblano peppers, washed, seeded and cut into a medium dice
1 tablespoon toasted and ground cumin seed
2 ounces gold tequila
1/4 cup lime juice
1 cup rich veal stock
2 ounces orange liquor
1 tablespoon orange zest
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon ground black pepper

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 veal stock. Reduce the stock by half over high heat and add the orange liquor 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 with corn pudding on the side.

PAN-ROASTED BEEF MEDALLIONS



Pan-Roasted Beef Medallions image

I made this special dinner for 4 last New Year's Eve. Served with oven-roasted potatoes and steamed veggies it was a big hit. Try this next time you really want to impress your guests.

Provided by ElaineAnn

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 (4 ounce) beef tenderloin, medallions 2 inches thick
3 tablespoons olive oil, divided
1 1/2 tablespoons fresh herbs, chopped
2 garlic cloves, minced
salt
fresh coarse ground black pepper, to taste

Steps:

  • NOTE: Use herbs such as sage, thyme, rosemary, and Italian parsley.
  • Place beef medallions on a small flat dish. Sprinkle 2 tablespoons olive oil over top, along with herbs of choice and garlic.
  • Cover with plastic wrap and refrigerate overnight.
  • Remove from refrigerator and bring to room temperature before roasting.
  • Preheat oven to 400°.
  • Bring a sauté pan to high heat. Add remaining tablespoon of olive oil.
  • Sprinkle pepper on medallions and sear until they are a rich brown color, about 2 minutes per side.
  • Lightly sprinkle with salt and place in oven for about 8 minutes for medium rare; remove from oven to a warm place to rest the meat for another 5 minutes.
  • Prep time does not include overnight refrigeration.

Nutrition Facts : Calories 424.3, Fat 33.3, SaturatedFat 10.5, Cholesterol 98.3, Sodium 67.9, Carbohydrate 0.5, Protein 29

MOM'S MEDALLIONS OF BEEF



Mom's Medallions of Beef image

My mom fell in love with these medallions of beef when she lived in California. When the restaurant was about to close, the owner took her back to the kitchen and taught her how to make them. We beg for them on all special occasions! Serve over wide egg noodles.

Provided by Ali

Categories     Main Dishes

Time 35m

Yield 8

Number Of Ingredients 8

1 cup butter
1 (3.5 pound) whole beef tenderloin, cut into 1-inch slices
1 (16 ounce) package sliced fresh mushrooms
1 onion, chopped
¼ cup red wine, or more to taste
2 teaspoons beef base, or more as needed
½ pound shredded Monterey Jack cheese
½ pound thinly sliced deli ham

Steps:

  • Melt butter in a large skillet over medium heat. Cook beef slices in butter until browned completely, about 5 minutes per side. Remove beef slices to a plate, reserving butter and drippings in the skillet.
  • Saute mushrooms and onion in the butter mixture until onions are clear, 5 to 7 minutes. Push the vegetables to the edge of the skillet.
  • Stir red wine and beef baste into the butter mixture in the skillet; cook and stir, adding more beef base as needed, until the sauce is thickened, 7 to 10 minutes.
  • Arrange beef slices into the gravy. Top each beef slice with a slice of ham. Top the ham with Monterey Jack cheese. Put a lid on the skillet and cook until the cheese melts, about 5 minutes.
  • Remove medallions to a platter. Spoon sauce and vegetables over the medallions.

Nutrition Facts : Calories 787.8 calories, Carbohydrate 6 g, Cholesterol 207.9 mg, Fat 64.8 g, Fiber 1.4 g, Protein 43.6 g, SaturatedFat 32.9 g, Sodium 760.6 mg, Sugar 2.3 g

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