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Beef Medallions and Mushrooms in Red Wine Sauce PRINT

By

Published: May 18, 2013

Source:

www.food.com

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Rate this recipe 4.3/5 (33 Votes)

Ingredients

  • Ingredients
  • 1 1 1 ounce) 1 (10 -12 ounce) beef tenderloin or 1 (10 -12 ounce) beef medallions
  • coarse salt
  • fresh coarse ground black pepper
  • 2 2 tablespoons 2 -3 tablespoons butter
  • 1 1 1/3 1 -2 large shallot, minced (about 1/3 cup)
  • 3/4 3/4 3/4 cup sliced mushrooms
  • 1/2 1/2 1/2 tablespoon sugar
  • 1/2 1/2 1/2 tablespoon red wine vinegar
  • 2 2 2 large garlic cloves, minced
  • 1/2 1/2 1/2 teaspoon dried thyme
  • 1/2 1/2 1/2 teaspoon dried rosemary
  • 1/2 1/2 1/2 tablespoon flour
  • 3/4 3/4 3/4 cup beef broth
  • 3/4 3/4 3/4 cup good quality dry red wine

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Directions

1 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.
2 Season with the salt and pepper.
3 In a medium skillet, melt a tablespooon of butter over med-high heat.
4 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.
5 After browning remove each tenderloin from pan and keep warm.
6 Add remaining butter to skillet, and when melted, add mushrooms and shallots.
7 Saute until tender, about 10 minutes. Sprinkle the sugar over the mixture, and cook until deep brown, about 4 minutes longer.
8 Add vinegar, garlic, herbs, and flour and stir one minute, until liquid is absorbed.
9 Add broth and wine, and bring to a boil.
10 Cook until liquid is thickened and reduced to about 1/2 cup.
11 Return beef to the pan, and heat through, about 1 minute.
12 Arrange beef on plate and spoon sauce and mushrooms over.

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