Beef Medallions With Wild Mushrooms Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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The key to this rich sauce is to reduce the liquids for the full amount of time to concentrate on the flavours. So delicious!! Ingredients:
1 ounce mixed dried wild mushrooms |
2 cups beef broth, 25% less sodium, warmed |
2 teaspoons canola oil, divided |
1 tablespoon butter, softened |
1/4 cup shallot, finely diced |
1 teaspoon roasted garlic, seasoned paste |
3/4 cup dry white wine |
3/4 cup whipping cream |
8 beef medallions (4oz each, aaa beef) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Preheat oven to 350°F.
2. Place mushrooms in a bowl with warm broth and soak for 20 minutes, or until tender. Strain mushrooms and reserve broth.
3. 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.
4. Next add the broth and simmer, allowing the liquid to reduce by half, about 5-8 minutes. Add cream and cook another 2 minutes,.
5. 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.
6. Cook about 7-19 minutes or until an instant-read thermometer reaches 160F for medium. Remove beef from oven and set aside to rest,
7. Divide steaks among 8 plates, drizzle 2 tablespoons mushroom sauce overtop (save any leftovers for another use) and serve.
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