Beef Tenderloin Medallions With Potato Risotto Recipes

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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

BEEF TENDERLOIN WITH CREAMY RISOTTO



Beef Tenderloin With Creamy Risotto image

If you love melt-in-your-mouth Tenderloin that will impress your family or guests, this recipe is for you! I was so delighted with this simple recipe. Once the tenderloin was cooking in the marinade, everyone found their way to the kitchen following their noses....and it tastes even better than it smells! The rice is lightly creamy and flavorful. I found the recipe in Kraft's Food and Family Winter 2005 Magazine. The recipe calls for Minute White Rice, however, I used Organic Jasmine Rice (Prepared as the recipe states for the Minute Rice (ingredients) - with adjusted time and in it's own pot - then added to veggie pan) and it worked out perfectly. The recipe also states to use Kraft's Sun-Dried Tomato Vinaigrette, but since my grocer does not carry that flavor Vinaigrette, I used Kraft Special Collection Roasted Red Pepper Italian with Parmesan.

Provided by NcMysteryShopper

Categories     Steak

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

8 ounces beef tenderloin steaks
1/4 cup kraft special collection sun-dried tomato vinaigrette dressing, Divided
3/4 cup zucchini, Chopped
1/4 cup carrot, Shredded
1/4 cup red pepper, Chopped
1 cup MINUTE White Rice, Uncooked (or Regular Rice See Description Above)
3/4 cup chicken broth
1/2 cup milk
2 tablespoons Grey Poupon Dijon Mustard (Or Other Brand)

Steps:

  • Heat 1 Tablespoon of the Dressing in saucepan. Add Zucchini, Carrot, and Red Pepper; Cook until crisp-tender, stirring frequently.
  • Stir in Rice, Broth, Milk and Mustard, bring to a boil; Cover; Remove from heat; Let Stand 5 Minutes.
  • Meanwhile, cook Steaks in another skillet in remaining Dressing on medium heat for 5 minutes.
  • Turn Steaks over; Cover; Cook an Additional 5 - 8 minutes for rare to medium doneness.

Nutrition Facts : Calories 588.4, Fat 30.5, SaturatedFat 12.4, Cholesterol 89, Sodium 557.8, Carbohydrate 47.5, Fiber 2.6, Sugar 2.9, Protein 29.1

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