Beef medallions with creamy mushroom sauce
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  • Comfort food
  • Easy to do
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
10minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
23minutes
servings
2
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
10minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
23minutes
servings
2
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
Beef medallions with creamy mushroom sauce
[addthis tool="addthis_inline_share_toolbox"]
  • Comfort food
  • Easy to do
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
10minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
23minutes
servings
2
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
10minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
23minutes
servings
2
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-ingredient"]ingrédients[/wpml-string]
  • 10 ml canola oil , divided
  • 5 ml butter or margarine, softneded
  • 1 shallot , finely diced
  • 250 ml mushrooms , finely diced
  • 80 ml white wine , dry
  • 175 ml beef broth
  • 80 ml whipping cream (35% M.F.)
  • 2 beef medallions
  • salt and pepper (a pinch)
  • 10 ml canola oil , divided
  • 5 ml butter or margarine, softneded
  • 1 shallot , finely diced
  • 250 ml mushrooms , finely diced
  • 80 ml white wine , dry
  • 175 ml beef broth
  • 80 ml whipping cream (35% M.F.)
  • 2 beef medallions
  • salt and pepper (a pinch)
[wpml-string context="bonichoix" name="title-list-preparation"]préparation[/wpml-string]
  1. Preheat oven to 200°C (400°F).
  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.
  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.
  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.
  5. Divide medallions on 2 plates over a bed of green beans and drizzle with mushroom sauce. Garnish with Parmesan flakes and fresh parsley.