Best Beef Medallions With Caramelized Pan Sauce Recipes

Charred Beef Medallions with Poblano-Margarita Sauce image

Provided by Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 tablespoon unsalted butter
1 1/2 pounds tenderloin of beef, cut into 1-inch thick medallions
Salt and pepper to taste
1 small vidalia onion, cut into a medium dice
2 poblano peppers, washed, seeded and cut into a medium dice
1 tablespoon toasted and ground cumin seed
2 ounces gold tequila
1/4 cup lime juice
1 cup rich veal stock
2 ounces orange liquor
1 tablespoon orange zest
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

Heat the olive oil and butter in a saute pan over medium heat, season the beef medallions with salt and pepper, and add to the hot pan. Turn the heat up to high and char both sides of the beef well. To keep the beef rare to medium rare, cook quickly, turning once only after the beef has browned on the first side.
Remove the beef from the pan, place on a warm platter, and set aside.
Add the diced onions and poblano peppers to the saute pan, evenly spread out and cook till wilted. Add the cumin and combine well to toast the spice again.
Working carefully away from the flame, add the tequila to the pan, deglaze the pan by swirling the tequila and set back over low heat to reduce.
Add the lime juice and reduce to almost dry before adding the veal stock. Reduce the stock by half over high heat and add the orange liquor and fresh orange zest. Cook for 2 minutes and then add the heavy cream. Do not allow to boil but gently simmer for 2 minutes before adding the salt and pepper.
Serve the beef on a bed of sauce with corn pudding on the side.

Beef Medallions in Red Wine Sauce image

Provided by James G. Nichols

Yield Serves 4

Number Of Ingredients 8

1 1 1/2-pound beef tenderloin
4 tablespoons (1/2 stick) butter
4 large garlic cloves, chopped
3 large shallots, chopped (about 2/3 cup)
1 teaspoon dried thyme
1 tablespoon all purpose flour
2 cups canned beef broth
2 cups dry red wine

Steps:

Cut tenderloin crosswise into 12 equal rounds. Pound beef rounds to flatten to generous 1/4-inch-thick medallions. Season lightly with salt and pepper.
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches, sauté beef in skillet until brown on outside but still pink in center, about 2 minutes per side. Transfer beef to plate. Add remaining butter to same skillet. Add garlic, shallots and thyme; sauté until tender, about 3 minutes. Add flour; stir 1 minute. Add broth and wine. Boil until sauce thickens and is reduced to 1 1/4 cups, stirring occasionally, about 12 minutes. Return beef and any collected juices to sauce in skillet; heat through, about 1 minute. Transfer beef to plates, Spoon sauce over.