Best Beef Medallions With Fresh Horseradish Sauce Recipes

BEEF MEDALLIONS WITH CARAMELIZED PAN SAUCE

Beef Medallions with Caramelized Pan Sauce image

This is one of those dishes that unless someone watched you make it, they'd never believe how fast and simple it is to prepare. By the way, this wonderful sauce would work just as well with pork, veal, or chicken.

Provided by Chef John

Categories Everyday Cooking

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

2 pounds beef tenderloin, trimmed, cut into 8 (4-ounce) medallions
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
8 sliced fresh mushrooms
1 tablespoon unsalted butter
1 tablespoon olive oil
1 pinch salt
½ cup tomato sauce
⅓ cup Marsala wine
1 cup chicken broth
2 teaspoons chopped fresh oregano
1 ½ tablespoons chilled unsalted butter, cut into cubes

Steps:

Season beef medallions with salt and pepper to taste and set aside.
Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.
Reduce heat to medium; cook and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt in the skillet until mushrooms are very well browned, about 10 minutes.
Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.
Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil; cook and stir until broth mixture has reduced by half, about 5 minutes.
Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates.
Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.
Spoon sauce over beef and serve immediately.

Nutrition Facts : Calories 566.8 calories, Carbohydrate 6 g, Cholesterol 135.8 mg, Fat 41.5 g, Fiber 0.8 g, Protein 35.8 g, SaturatedFat 16.3 g, Sodium 484.4 mg, Sugar 3.7 g

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

Ingredients

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.