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Level
very easy
Prep Time
10 mins
Total Time
23 mins
Serves
2

Ingredients

10
canola oil
ml
5
butter
ml
1
shallot
250
mushrooms
ml
80
white wine
ml
175
beef broth
ml
80
whipping cream
ml
2
beef medallions
salt and pepper

Preparation

Step 1
Preheat oven to 200°C (400°F).
Step 2
In a large saucepan set over medium-high heat, melt butter in 5 mL (1 tsp) oil; sauté shallots and mushrooms, stirring frequently, until shallots are caramelized, about 5 minutes.
Step 3
Deglaze pan with wine, scraping browned bits from bottom of pan, and heat for about 3 minutes. Add broth and simmer 5 to 8 minutes. Add cream and cook another 2 minutes.
Step 4
Meanwhile, season beef with salt and pepper. Add remaining oil to an ovenproof skillet and pan-sear beef on high heat, 1 minute per side. Place in the oven. Cook about 6 to 8 minutes or until a thermometer inserted in the center of the meat reads 63°C (145°F). Remove beef from oven and let stand covered in aluminum foil for 5 minutes.
Step 5
Divide medallions on 2 plates over a bed of green beans and drizzle with mushroom sauce. Garnish with Parmesan flakes and fresh parsley.