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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Beef Medallions with Wild Mushroom Cream Sauce Recipe

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This recipe for Beef Medallions with Wild Mushroom Cream Sauce is from Cathy's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 oz (30g) mixed dried wild mushrooms
2 cups beef broth
2 tsp canola oil, divided
1 tbsp. butter, softened
¼ c. shallots, finely sliced
1 tsp roasted garlic seasoning paste
¾ c. dry white wine
¾ c. whipping cream
8-4 oz AAA beef medallions
¼ tsp each salt and pepper

Directions:
Directions:
Preheat oven to 350F. Place mushrooms in a bowl with warm water and soak for 20 minutes or until tender. Strain mushrooms and reserve broth.

In large saucepan on medium-high heat, add 1 tsp of oil, butter, shallots, garlic paste and mushrooms. Cook until shallots are caramelized, about 5 minutes. Add wine and deglaze the pan, about 3 minutes. Next add the broth and simmer, allowing the liquid to reduce by half, about 5-8 minutes. Add cream and cook another 2 minutes.

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, and place in the oven. Cook about 7-10 minutes or until 160F (70C) for medium. Remove beef from oven and set aside to rest approx. 5 minutes. Divide steaks among 8 plates and drizzle 2 tbsp. mushroom sauce and serve.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
The key to this rich sauce is to reduce the liquids for the full amount of time to concentrate the flavors. If you prefer thicker, add flour or Veloutine and cook a little longer.

 

 

 

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