Savory Beef Medallions with Mushroom Red Wine Reduction
Indulge in the exquisite flavors of beef tenderloin or medallions, perfectly seared to a tender pink center, complemented by a rich and savory mushroom red wine sauce. This recipe takes advantage of the recently popularized beef medallion cut, which is renowned for its tenderness, second only to the beef tenderloin. Paired with shallots, garlic, and a medley of herbs, this dish transforms an ordinary meal into an extraordinary dining experience. Serve it with a side of roasted vegetables or creamy mashed potatoes for a hearty and satisfying meal that’s perfect for special occasions or intimate dinners.
5
Servings
N/A
Calories
14
Ingredients
Ingredients
beef tenderloin or beef medallions
10-12 ounces (cut into 6 equal pieces and flattened to 1/4 inch thick)
coarse salt
to taste (for seasoning)
fresh coarse ground black pepper
to taste (for seasoning)
butter
2-3 tablespoons (divided)
large shallot
1-2 (minced (about 1/3 cup))
sliced mushrooms
3/4 cup (preferably cremini or button mushrooms)
sugar
1/2 tablespoon (for balancing flavors)
red wine vinegar
1/2 tablespoon (for acidity)
large garlic cloves
2 (minced)
dried thyme
1/2 teaspoon (for seasoning)
dried rosemary
1/2 teaspoon (for seasoning)
flour
1/2 tablespoon (for thickening)
beef broth
3/4 cup (preferably low sodium)
good quality dry red wine
3/4 cup (for deglazing)
Instructions
1
Begin by preparing the beef: cut the tenderloin into 6 equal pieces and gently pound each piece with a mallet until it's 1/4 inch thick for even cooking.
2
Generously season both sides of the beef pieces with coarse salt and fresh black pepper.
3
In a medium skillet, melt 1 tablespoon of butter over medium-high heat until bubbling. Add the beef in batches, cooking for about 2 minutes on each side until browned on the outside, but still pink in the center.
4
Once browned, remove the beef from the skillet and place it on a warm plate to keep it tender and juicy.
5
In the same skillet, add the remaining butter. When melted, add the minced shallots and sliced mushrooms. Sauté for about 10 minutes or until the mushrooms are tender and beginning to brown.
6
Sprinkle the sugar over the mushroom mixture and continue cooking until the mixture achieves a deep brown color, approximately 4 minutes more.
7
Add the red wine vinegar, garlic, dried thyme, dried rosemary, and flour to the skillet. Stir for about a minute until the flour is absorbed into the mixture.
8
Pour in the beef broth and dry red wine, increasing the heat to bring the mixture to a boil. Let it simmer until the liquid has thickened and reduced to about 1/2 cup, stirring occasionally.
9
Return the cooked beef to the pan, allowing it to heat through for about 1 minute while absorbing the sauce.
10
Finally, plate the beef medallions, generously spooning the flavorful mushroom red wine sauce over them before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The recipe uses 10-12 ounces of beef tenderloin or beef medallions.
How many servings does this recipe yield?
This recipe is designed to make 5 servings.
How thick should the beef medallions be pounded?
The beef pieces should be pounded with a mallet until they are 1/4 inch thick for even cooking.
What types of mushrooms are recommended?
Cremini or button mushrooms are the preferred choice for this dish.
How long should the beef be seared on each side?
The beef should be cooked for about 2 minutes on each side until browned but still pink in the center.
What is the purpose of adding sugar to the mushroom mixture?
Sugar is used to balance the flavors and help the mixture achieve a deep brown color during cooking.
Is beef broth used in the sauce?
Yes, the recipe calls for 3/4 cup of beef broth, preferably low sodium.
What kind of wine should I use for the reduction?
A good quality dry red wine is recommended for the best flavor.
Which dried herbs are used for seasoning?
The recipe uses 1/2 teaspoon each of dried thyme and dried rosemary.
Into how many pieces should the beef be cut?
The tenderloin should be cut into 6 equal pieces.
How is the red wine sauce thickened?
The sauce is thickened using 1/2 tablespoon of flour.
What should the internal appearance of the beef be after searing?
The beef should be browned on the outside but remain a tender pink in the center.
How much shallot is needed for the recipe?
You will need 1-2 large shallots, minced, which is approximately 1/3 cup.
What side dishes pair well with these medallions?
Roasted vegetables or creamy mashed potatoes are excellent hearty sides for this meal.
Is vinegar included in the sauce?
Yes, 1/2 tablespoon of red wine vinegar is used to add acidity to the sauce.
What type of salt is recommended for seasoning the beef?
Coarse salt is recommended for seasoning both sides of the beef pieces.
How long should the mushrooms and shallots be sautéed?
They should be sautéed for about 10 minutes until the mushrooms are tender and beginning to brown.
What heat setting is used to sear the beef?
The beef is seared in a skillet over medium-high heat.
To what volume should the sauce liquid be reduced?
The liquid should be simmered until it has thickened and reduced to about 1/2 cup.
How much butter is required for the entire recipe?
The recipe uses 2-3 tablespoons of butter, divided for searing the meat and sautéing the vegetables.
What tool is used to flatten the beef?
A kitchen mallet is used to gently pound the meat to the desired thickness.
Should the beef be seasoned before or after cooking?
The beef should be generously seasoned on both sides before being added to the skillet.
When is the garlic added to the pan?
Garlic is added after the mushrooms have browned, along with the vinegar, herbs, and flour.
How long do you cook the flour mixture?
The flour should be stirred into the mixture for about one minute until it is absorbed.
Are fresh or dried herbs used in this specific recipe?
This recipe specifically calls for dried thyme and dried rosemary.
What is the final step for the beef before serving?
The cooked beef is returned to the pan for about 1 minute to heat through and absorb the sauce.
Is this dish suitable for special occasions?
Yes, it is described as a gourmet dish perfect for special occasions or intimate dinners.
Can I use beef medallions instead of a whole tenderloin?
Yes, the recipe explicitly states you can use either beef tenderloin or beef medallions.
Why is the beef removed from the skillet after searing?
It is removed and placed on a warm plate to keep it tender and juicy while the sauce is prepared.
What liquids are used to create the base of the reduction?
The base is created using a combination of beef broth and dry red wine.