BEEF MEDALLIONS WITH WILD MUSHROOM CREAM SAUCE

Beef Medallions with Wild Mushroom Cream Sauce image

Provided by Annacia * @Annacia

Categories Beef

Number Of Ingredients 9

0.5 ounce(s) mixed dried wild mushrooms 15 g
3/4 cup(s) beef broth, low sodium 175 ml
2 teaspoon(s) canola oil, divided 10 ml
1 teaspoon(s) butter, softened 5 ml
1 tablespoon(s) finely diced shallots 15 ml
1/3 cup(s) dry white wine 75 ml
1/3 cup(s) 35% whipping cream 75 ml
2 - (5 oz) aaa beef medallions 150 g
- salt and pepper

Steps:

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.
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.
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