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Beef Tenderloin Medallions with Red Wine Mushroom Sauce MICHAEL SYMON

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Dinner never tasted so good!

ingredients
BEEF TENDERLOIN MEDALLIONS WITH RED WINE MUSHROOM SAUCE
1 beef tenderloin (about 3 pounds, cut into 1-inch medallions)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper (to taste)
RED WINE MUSHROOM SAUCE:
2 tablespoons olive oil
6 slices thick cut bacon (sliced into 1/2-inch lardons)
1 shallot (peeled, thinly sliced)
2 cloves garlic (peeled, thinly sliced)
2 1/2 cups cremini mushrooms (stems removed, thinly sliced)
1/2 cup red wine
2 tablespoons red wine vinegar
2 sprigs rosemary (leaves only from one sprig, divided)
2 tablespoons butter
Kosher salt and freshly ground black pepper (to taste)

directions
Preheat a grill or grill pan to medium-high heat. Drizzle the medallions on both sides with olive oil and season with salt and pepper.
Place on the grill and allow to cook until charred on both sides and medium-rare, about 2-3 minutes per side. Remove to a plate and allow to rest for 5 minutes. Serve with the red wine mushroom sauce.
For the Red Wine Mushroom Sauce: Heat a large saute pan over medium-high heat and add olive oil. Add the bacon and cook until the fat has rendered and bacon is browned but not crispy, about 6 minutes. Add the shallot, garlic and mushrooms and cook until the mushrooms are tender, about 5 minutes.
Deglaze the pan with white wine, scraping the browned bits up from the bottom of the pan. Add the red wine vinegar, and 1 sprig of rosemary leaves. Dip the other sprig of rosemary leaves in the sauce and brush on top of the steaks.
Finish the sauce with the butter and stir to combine. Serve with the steaks.
Tip: Bring your meat to room temperature 30 minutes before grilling to ensure even cooking.

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