Antelopemedallionswithbrownsauce Recipes

ANTELOPE MEDALLIONS WITH BROWN SAUCE

Steps:

• Marinade.
• In a medium bowl combine all the marinade ingredients, place the meat in the marinade, and refrigerate for about 2 hours.
• Pour some more olive oil into a heavy-based skillet on medium heat.
• Lift the meat from the marinade and dry well with paper towel.
• Place the meat in the pan and sear the medallions for about 2-3 minutes per side. Remove from the pan.
• Brown Sauce.
• In the same heavy-based skillet on medium heat, fry the shallot and garlic for 2 minutes.
• Return the medallions to the pan, add the liqueur, and flambé (ignite).
• When the flames have subsided, remove the meat and keep warm in the oven. To the same skillet, add the stock, increase the heat to high and boil until it is reduced to about 3/4 cup 3-5 minutes.
• In a small bowl, mix 1 tablespoon of the reduced stock into the sour cream, then stir the mixture into the hot sauce.
• Keep warm but do not boil.
• Pool the sauce onto warm plates and top with medallions.

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.