Best 7 Medallions Of Beef Recipes

PAN-ROASTED BEEF MEDALLIONS

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.

BEEF MEDALLIONS AND MUSHROOMS IN RED WINE SAUCE

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.

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 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.

STEW AND MARIANNE LEONARD'S MEDALLIONS OF BEEF FORESTIERE

Steps:

• Sprinkle the beef with salt and pepper.
• Heat one tablespoon of the clarified butter in a saucepan and add the shallots and garlic. Cook briefly, stirring, and add the sliced mushrooms. Cook, stirring, about three minutes.
• Add half of the dry red wine and stir. Cook until reduced almost by half and add the veal broth or beef broth. Bring to the boil and add the remaining dry red wine and the Madeira wine. Cook until reduced by half. There should be about one and one-quarter cups.
• Heat the remaining one tablespoon clarified butter in a heavy skillet and add the beef. Cook the meat on one side for two to three minutes or until nicely browned. Turn the pieces and cook two to three minutes on the second side to the desired degree of doneness. Transfer the meat to a warm platter.
• Add the mushroom sauce to the skillet and stir to dissolve the brown particles that may cling to the bottom of the skillet.
• Swirl the soft butter into the sauce. Spoon an equal amount of the sauce onto six warmed plates. Top each with one piece of beef and garnish with basil sprigs.

MEDALLIONS OF BEEF TENDERLOIN WITH CABERNET REDUCTION

Steps:

• Preheat oven to 500°F.
• Combine the salt, pepper, and garlic powder in a zip closure bag.
• Very lightly oil the tenderloin with olive oil.
• Sprinkle the mixture liberally over all sides of the tenderloin and press into the meat.
• Heat 1 tablespoon olive oil in a heavy ovenproof skillet or roasting pan over medium high heat.
• Sear the tenderloin for a minute or so on all sides.
• Add ¼ cup of beef broth to the skillet (to prevent smoking in the oven and keep meat moist) and the sprig of rosemary.
• Transfer skillet to preheated oven and roast tenderloin for about 8 - 10 minutes.
• Remove skillet from oven; transfer tenderloin to a cutting board, cover with aluminum foil and allow meat to rest. You can prepare up to this point and hold the meat under the foil for at least 30 - 45 minutes.
• Do not wash skillet or discard the roasting juices and bits. With skillet still hot, add the chopped shallot and cook for a minute or so. Add ½ cup beef broth to the skillet, scraping all the caramelized juices and bits with a spoon.
• Add the Cabernet Sauvignon and bring to a boil to reduce the volume of the sauce by about half.
• If holding the final preparation, stop at this point, cover skillet, and turn heat off.
• Just before serving, slice the tenderloin into ¾" to 1" medallions.
• Return skillet to medium high heat, add about 2 tablespoons unsalted butter to the sauce and allow it to melt, taste and if needed adjust with a pinch or salt or pepper. Remove the rosemary sprig.
• Return the medallions to the hot pan and gently warm them in the sauce for 30 seconds to 1 minute on each side for medium rare or a bit longer until desired temperature.
• Remove the medallions to warmed platter or serving plate, pour sauce over them, and serve.

HERB-CRUSTED BEEF TENDERLOIN MEDALLIONS

Steps:

• Preheat the oven to 525 degrees F (274 degrees C). Set a cooking rack in a roasting pan.
• Combine bread crumbs, olive oil, Worcestershire sauce, shallot, garlic, parsley, rosemary, thyme, Dijon, and pepper in the bowl of a food processor; pulse to a paste-like consistency.
• Spread herb paste all over the tenderloin. Tuck thinner end of the tenderloin underneath so it will cook evenly. Season with salt and pepper and place on the prepared cooking rack.
• Place in the preheated oven and reduce temperature to 375 degrees F (190 degrees C). Bake until an instant-read thermometer inserted into the center reads 135 degrees F (57 degrees C), about 45 minutes.
• Remove from the oven and let rest for about 10 minutes before slicing into medallions.