Beef Medallions With Onions And Pan Gravy Recipes

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PAN-ROASTED BEEF MEDALLIONS



Pan-Roasted Beef Medallions image

I made this special dinner for 4 last New Year's Eve. Served with oven-roasted potatoes and steamed veggies it was a big hit. Try this next time you really want to impress your guests.

Provided by ElaineAnn

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 (4 ounce) beef tenderloin, medallions 2 inches thick
3 tablespoons olive oil, divided
1 1/2 tablespoons fresh herbs, chopped
2 garlic cloves, minced
salt
fresh coarse ground black pepper, to taste

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.

Nutrition Facts : Calories 424.3, Fat 33.3, SaturatedFat 10.5, Cholesterol 98.3, Sodium 67.9, Carbohydrate 0.5, Protein 29

BEEF MEDALLIONS AND MUSHROOMS IN RED WINE SAUCE



Beef Medallions and Mushrooms in Red Wine Sauce image

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

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

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

STEAK MEDALLIONS WITH POTATOES



Steak Medallions with Potatoes image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds bite-size potatoes
Kosher salt
2 tablespoons olive oil
6 tablespoons salted butter
1 1/2 pounds 1-inch-thick filet steaks, cut into 2-inch medallions
2 tablespoons Montreal steak seasoning
2 tablespoons minced garlic
1 teaspoon minced fresh thyme
1 teaspoon minced fresh oregano
1 large yellow onion, sliced thin
1/4 cup white wine
Chopped fresh parsley, to garnish
Flaky sea salt, to garnish
1/2 cup bottled horseradish cream, optional

Steps:

  • Place the potatoes in a large, high-sided skillet, cover with water and bring to a boil. Add a good pinch of kosher salt and cook until tender, about 12 minutes.
  • Heat the olive oil and 2 tablespoons of the butter in a large heavy-bottomed skillet over medium-high heat. Season the steak medallions all over with the steak seasoning. When the oil is hot and the butter has melted, add the steak to the skillet and cook 2 to 3 minutes per side for medium rare. Remove to a plate and cover with foil to rest.
  • Without cleaning the skillet, add the garlic, thyme, oregano and onions. Reduce the heat to medium and cook, scraping the skillet to release any flavorful steak bits stuck to the bottom, until the onions are starting to become golden, 6 to 8 minutes. Add the white wine to the onions and allow it to reduce for 1 minute. Add the remaining 4 tablespoons butter and allow it to melt.
  • Drain the potatoes and pour onto a serving platter. Using the bottom of a glass, press firmly to slightly crush the potatoes and sprinkle over a little kosher salt. Top with the onion mixture. Place the steak medallions on top and garnish with the chopped parsley and flaked sea salt. Serve with horseradish cream if desired.

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