Ingredientes para Beef Medallions And Mushrooms In Red Wine Sauce
- 1 1/2 lbs beef tenderloin, cut into 1 inch medallions
- 1 1/2 teaspoons coarse salt, or to taste
- 1 1/2 teaspoons fresh coarse ground black pepper, or to taste
- 2 tablespoons butter, divided
- 2 large shallots, thinly sliced
- 8 ounces sliced mushrooms (cremini or button)
- 1 tablespoon brown sugar
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 tablespoon all-purpose flour
- 1 1/4 cups beef broth
- 1/2 cup dry red wine (such as merlot or cabernet sauvignon)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef Medallions And Mushrooms In Red Wine Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Beef Medallions And Mushrooms In Red Wine Sauce
- Pat beef medallions dry with paper towels. Season generously with salt and pepper.
- Melt 1 tbsp butter in a large skillet over medium-high heat.
- Add beef medallions and sear for 2-3 minutes per side, until browned and still pink inside. Remove from skillet and set aside.
- Add remaining 1 tbsp butter to the skillet. Add shallots and mushrooms; sauté for 8-10 minutes, until softened.
- Stir in brown sugar and cook for 3-4 minutes, until caramelized.
- Add balsamic vinegar, garlic, and thyme. Cook for 1 minute.
- Whisk in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in beef broth and red wine. Bring to a simmer.
- Reduce heat and simmer for 5-7 minutes, or until sauce has thickened to your desired consistency.
- Return beef medallions to the skillet. Heat through for 1-2 minutes.
- Serve immediately, spooning the sauce and mushrooms over the beef medallions.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
8g
Fat
44g
Carbs
1g
