BEEF MEDALLIONS WITH CARAMELIZED PAN SAUCE
This is one of those dishes that unless someone watched you make it, they'd never believe how fast and simple it is to prepare. By the way, this wonderful sauce would work just as well with pork, veal, or chicken.
Provided by Chef John
Categories Everyday Cooking
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Season beef medallions with salt and pepper to taste and set aside.
- Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.
- Reduce heat to medium; cook and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt in the skillet until mushrooms are very well browned, about 10 minutes.
- Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.
- Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil; cook and stir until broth mixture has reduced by half, about 5 minutes.
- Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates.
- Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.
- Spoon sauce over beef and serve immediately.
Nutrition Facts : Calories 566.8 calories, Carbohydrate 6 g, Cholesterol 135.8 mg, Fat 41.5 g, Fiber 0.8 g, Protein 35.8 g, SaturatedFat 16.3 g, Sodium 484.4 mg, Sugar 3.7 g
MOM'S BEEF AND BEER
Cubed beef is simmered in beer with lots of onions. What else is better then that? Served with boiled carrots that you can add right in the pot. The gravy this makes tastes awesome on mashed potatoes!
Provided by NORAJ1067
Categories 100+ Everyday Cooking Recipes
Time 2h20m
Yield 4
Number Of Ingredients 11
Steps:
- Season the beef with salt and pepper, then dredge in flour to coat. Heat the oil in a large pot over medium-high heat. When the oil is hot, add the meat, and cook until browned on all sides, turning as needed. Remove the meat from the pot, and set aside.
- Add the onion and garlic to the pot; cook and stir until clear and starting to brown. Return the meat the pot, and pour in the beer and water making sure to loosen any bits of food from the bottom of the pan. Season with rosemary, dill and parsley.
- Bring to a boil, then simmer over low heat for 1 1/2 hours.
Nutrition Facts : Calories 670.8 calories, Carbohydrate 21.2 g, Cholesterol 149.7 mg, Fat 40.4 g, Fiber 1.8 g, Protein 46.9 g, SaturatedFat 15.2 g, Sodium 113.1 mg, Sugar 2.4 g
BEEF MEDALLIONS IN BEER SAUCE
For you Cubs fans...."Beef Medallions in Beer Sauce" is from the cookbook Harry helped promote called "Now You're Cookin' with Bud". This was a favorite dish of Harry's and will be offered at his restaurant.
Provided by Charlotte J
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Saute medallions to rare.
- Add 6 ounces of Budweiser, lower to medium heat for 2 minutes.
- Add mushrooms, green onions and garlic and saute until tender.
- Add beef stock and tomatoes, cook to preferred temperature.
- Add remaining 10 ounces of Budweiser and lightly thicken with a roux.
- Chabear01 recipe #65521 is a good basic roux recipe the extra can be frozen.
Nutrition Facts : Calories 210.6, Fat 6, SaturatedFat 2.2, Cholesterol 44.8, Sodium 843, Carbohydrate 9.5, Fiber 1.9, Sugar 2.8, Protein 22.3
PAN-ROASTED BEEF MEDALLIONS
I made this special dinner for 4 last New Year's Eve. Served with oven-roasted potatoes and steamed veggies it was a big hit. Try this next time you really want to impress your guests.
Provided by ElaineAnn
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- NOTE: Use herbs such as sage, thyme, rosemary, and Italian parsley.
- Place beef medallions on a small flat dish. Sprinkle 2 tablespoons olive oil over top, along with herbs of choice and garlic.
- Cover with plastic wrap and refrigerate overnight.
- Remove from refrigerator and bring to room temperature before roasting.
- Preheat oven to 400°.
- Bring a sauté pan to high heat. Add remaining tablespoon of olive oil.
- Sprinkle pepper on medallions and sear until they are a rich brown color, about 2 minutes per side.
- Lightly sprinkle with salt and place in oven for about 8 minutes for medium rare; remove from oven to a warm place to rest the meat for another 5 minutes.
- Prep time does not include overnight refrigeration.
Nutrition Facts : Calories 424.3, Fat 33.3, SaturatedFat 10.5, Cholesterol 98.3, Sodium 67.9, Carbohydrate 0.5, Protein 29
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