Beef Medallions and Mushrooms in Red Wine Sauce
photo by vivianpshaw
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 1 (10 -12 ounce) beef tenderloin or (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
directions
- 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.
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Reviews
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This was hands down the best meal I have ever cooked in my life. I went to a local independent grocer known for their meat selection and got some great tenderloin. I used Cabernet Sauvignon for my wine and cheap old store brand beef broth. I doubled the garlic because.. Well... It's garlic! I paired it with roasted asparagus and mashed cauliflower and a salad with crumbled blue. <br/><br/>The steak was absolutely perfect. Brought them to room temp before cooking and 2 minutes on each side was perfect. <br/><br/>I could go on and on about this recipe. It's beyond fine dining good.
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Used this recipe yaesterday for beef in red wine sauce. I happened to have some cheap diced beef laying around! Loewe,the end result however about three quarters of the way through, I felt,it needed a boost. One teaspoon of English mustard, and the same amount of thick cream (also laying around), elevated the whole thing to another level. also, because of the cheap beef, I used a lot more stock to,increase reduction time. Served,with plain rice it Was incredibly tasty.
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This recipe is amazing! I used sirloin and cut it into nice sized pieces. I made it for a group of college kids and they all raved about it. it is a little bit of work but well worth it. I had to increase everything to feed 12 but it turned out awesome and everyone raved about it - and asked for the recipe! thanks, Charlotte for a wonderful recipe that I will be making many times!
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RECIPE SUBMITTED BY
Charlotte J
United States