Best 4 Beef Medallions And Mushrooms In Red Wine Sauce Print Recipes
Indulge in a culinary journey with our delectable Beef Medallions and Mushrooms in Red Wine Sauce, a symphony of flavors that will tantalize your taste buds. Savor the tender beef medallions, seared to perfection and enveloped in a rich, savory red wine sauce. Experience the umami-packed mushrooms, sautéed with garlic and herbs, that complement the beef beautifully.
Our collection of recipes offers a variety of cooking methods to suit your preferences and kitchen setup. Whether you're a seasoned chef or a home cook seeking a special meal, we have options for you. Choose from the classic stovetop method, where you can control the heat and aromas, or the hands-off convenience of a slow cooker, which allows the flavors to meld and deepen over time.
For those who love one-pot meals, our skillet version combines all the ingredients in one pan, making cleanup a breeze. Adventurous cooks might enjoy the pressure cooker method, which tenderizes the beef quickly while preserving its natural juices. And for a touch of elegance, try the oven-roasted variation, where the beef and mushrooms are roasted together, resulting in a beautifully browned and flavorful dish.
No matter which recipe you choose, you'll end up with a restaurant-worthy meal that will impress your family and friends. Serve the beef medallions and mushrooms over mashed potatoes, rice, or pasta, and garnish with fresh herbs for a touch of color and aroma. Prepare to be captivated by the exquisite flavors and textures of this culinary masterpiece.
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 AND MUSHROOMS IN RED WINE SAUCE PRINT RECIPE - (4.3/5)
Provided by á-17861
Number Of Ingredients 15
Steps:
- 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.
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 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
Tips:
- To ensure the beef medallions are cooked evenly, use a meat thermometer to check the internal temperature. The ideal temperature for medium-rare is 135°F (57°C).
- If you don't have a meat thermometer, you can also check the doneness of the beef medallions by cutting into one. If the center is pink and juicy, it is medium-rare.
- To make sure the sauce is flavorful, use a good quality red wine. A full-bodied wine, such as a Cabernet Sauvignon or Merlot, will add rich flavor to the sauce.
- If you want a thicker sauce, you can add a cornstarch slurry. To make a cornstarch slurry, mix equal parts cornstarch and water until smooth. Then, whisk the slurry into the simmering sauce until it thickens.
- To add a touch of elegance to the dish, you can garnish it with fresh herbs, such as parsley or thyme.
Conclusion:
Beef medallions and mushrooms in red wine sauce is a classic dish that is sure to impress your guests. The tender beef medallions, savory mushrooms, and rich red wine sauce come together to create a flavorful and satisfying meal. This dish is perfect for a special occasion or a romantic dinner. Serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a green salad.
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