Ingredients for 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)
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How to Make 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
