Beef Medallions with Wild Mushroom Cream Sauce
By Sobeys
Published on May 28, 2024
Beef Medallions with Wild Mushroom Cream SauceTime and servings
3 minsTotal time
2Servings
5 minsPrep time
Ingredients
- 0.5 oz mixed dried wild mushrooms 15 g
- 3/4 cup reduced sodium beef broth, warmed 175 mL
- 2 tsp canola oil, divided 10 mL
- 1 tsp butter, softened 5 mL
- 1 tbsp finely diced shallots 15 mL
- 1/3 cup dry white wine 75 mL
- 1/3 cup 35% whipping cream 75 mL
- 2 AAA beef medallions 5 oz/150 g each
- 1/8 tsp salt 0.5 mL
- 1/8 tsp pepper 0.5 mL
Method
Step 1
Preheat oven to 400°F (200°C). Place mushrooms in a bowl with warm broth and soak for 20 min. or until tender. Strain mushrooms and reserve broth.Step 2
In large saucepan on medium-high heat, add 1 tsp (5 mL) of oil, butter, shallots and mushrooms. Cook until shallots are caramelized, about 5 min. Add wine and deglaze the pan, about 3 min. Next add the broth and simmer, allowing the liquid to reduce by half, about 5 to 8 min. Add cream and cook another 2 min.Step 3
Meanwhile, season beef with salt and pepper. Add remaining oil to an ovenproof skillet and pan-sear beef on high heat, 1 min. per side, and place in the oven. Cook about 6 to 8 min. or until an instant-read thermometer reaches 145°F (63°C) for medium rare. Remove beef from oven and set aside to rest. Divide steaks among 2 plates, drizzle 3 tbsp (45 mL) mushroom sauce overtop (save any leftovers for another use) and serve.