Sauteed Beef Medallions with Pearl Onion Red Wine Sauce

By nlhartman

Ingredients

• 1 pound certified Angus Beef bottom
• 2 T. vegetable or canola oil
• 1 c. frozen petite pearl onions
• 1/2 c. red wind blend
• 1/2 c. beef stock
• 1 T. tomato paste
• 1/2 t. coarse kosher salt
• 1/2 t. creacked black pepper
• 2 sprigs fresh thyme

Preparation

Step 1

Pat beef medallions dry. Heat oil in the saute pan over medium heat. Sear medallions, browning for 2 minutes on each side, until a dark mahogany crust has developed. Remove from the pan.

Add the pearl onions to the pan and sear until golden. Add the red wine and reduce by half. Add beef stock, tomato paste, salt, pepper and thyme. Simmer 2 minutes, or until the sauce has thickened.

Return the beef to the pan. Cover with lid and turn off the heat. Allow to sit, covered, for 5 minutes before serving.

Makes 2 to 4 Servings