Beef Medallions Recipe with Mushroom Sauce
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Yield:
5 servings
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Total Time:
45 mins
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Prep Time:
20 mins
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Cook Time:
25 mins
Ingredients
- 1 tablespoon Mazola® Corn Oil
- 1 pound /500 g beef chuck shoulder tender
- 1/2 teaspoon black fine grind pepper
- 1/3 cup chopped onion
- 3 cloves garlic, coarsely chopped
- 8 ounces sliced mushrooms
- 1/4 teaspoon leaf thyme
- 1/2 cup red wine
- 1/2 cup reduced sodium beef broth
- 1 teaspoon corn starch
Instructions
- Step 1) Preheat oven to 400°F.
- Step 2) Heat oil in large skillet over medium high heat. Season beef with black pepper. Add beef to skillet and cook 3 to 4 minutes or until beef is browned and turns easily in skillet. Cook 3 minutes until browned on bottom; remove to baking dish. Roast for 20 to 25 minutes until beef is desired doneness (145°F for medium rare, 160°F for medium). Remove from oven and tent with aluminum foil.
- Step 3) Reduce heat in skillet to medium heat. Add onion and cook 2 to 3 minutes until onion is just getting soft. Add garlic and cook 1 minute. Add mushrooms and thyme, stirring often. Cook for 3 to 4 minutes or until mushrooms are tender. Add red wine and stir well to deglaze any browned bits in skillet. Add half of the beef broth, bring to a boil and continue to cook for 2 to 3 minutes. Whisk corn starch into remaining beef broth and add to skillet. Bring to a boil and reduce heat to very low.
- Step 4) Slice beef into medallions and top with Mushroom Sauce.
