Beef Medallions Recipe with Mushroom Sauce

  • Yield:

    5 servings

  • Total Time:

    45 mins

  • Prep Time:

    20 mins

  • Cook Time:

    25 mins


  • 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


  1. Step 1) Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. Step 4) Slice beef into medallions and top with Mushroom Sauce.