Beef Medallions With Saucy Shiitakes Food

BEEF MEDALLIONS WITH CARAMELIZED PAN SAUCE

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.

CHARRED BEEF MEDALLIONS WITH POBLANO MARGARITA SAUCE

Steps:

• Heat the olive oil and butter in a saute pan over medium heat, season the beef medallions with salt and pepper, and add to the hot pan. Turn the heat up to high and char both sides of the beef well. To keep the beef rare to medium rare, cook quickly, turning once only after the beef has browned on the first side.
• Remove the beef from the pan, place on a warm platter, and set aside.
• Add the diced onions and poblano peppers to the saute pan, evenly spread out and cook till wilted. Add the cumin and combine well to toast the spice again.
• Working carefully away from the flame, add the tequila to the pan, deglaze the pan by swirling the tequila and set back over low heat to reduce.
• Add the lime juice and reduce to almost dry before adding the veal stock. Reduce the stock by half over high heat and add the orange liquor and fresh orange zest. Cook for 2 minutes and then add the heavy cream. Do not allow to boil but gently simmer for 2 minutes before adding the salt and pepper.
• Serve the beef on a bed of sauce with corn pudding on the side.

BEEF MEDALLIONS W/ SAUCY SHIITAKE MUSHROOMS

Steps:

• Heat 1 tablespoon of the oil in a medium skillet (ideally not nonstick) over medium-high heat.
• Season the beef with salt and pepper.
• Add the medallions to the pan and cook about 3 minutes on each side, for medium-rare, or until desired doneness.
• Remove beef from pan and keep warm.
• Add the remaining 1 1/2 teaspoons oil to the skillet.
• Add the shiitakes and cook over medium-low heat, until soft, about 4 minutes.
• Add the shallots, garlic, and salt and cook until translucent, about 2 minutes.
• Pull the skillet from the heat, add the Cognac, and use a wooden spoon to scrape up any brown bits that cling to the pan.
• Return to the heat and cook until the liquid is reduced, about 1 minute.
• (If you are cooking over a gas flame the alcohol may flame, simply cook until the flames die down.).
• Add the chicken broth, and cook until saucy, about 2 minutes more.
• Remove from the heat, stir in the sour cream and parsley, and season with salt and pepper.
• Spoon mushrooms and sauce over the medallions and serve.

CHARRED BEEF MEDALLIONS WITH POBLANO-MARGARITA SAUCE

Steps:

• Heat the olive oil and butter in a saute pan over medium heat, season the beef medallions with salt and pepper, and add to the hot pan. Turn the heat up to high and char both sides of the beef well. To keep the beef rare to medium rare, cook quickly, turning once only after the beef has browned on the first side.
• Remove the beef from the pan, place on a warm platter, and set aside.
• Add the diced onions and poblano peppers to the saute pan, evenly spread out and cook till wilted. Add the cumin and combine well to toast the spice again.
• Working carefully away from the flame, add the tequila to the pan, deglaze the pan by swirling the tequila and set back over low heat to reduce.
• Add the lime juice and reduce to almost dry before adding the veal stock. Reduce the stock by half over high heat and add the orange liquor and fresh orange zest. Cook for 2 minutes and then add the heavy cream. Do not allow to boil but gently simmer for 2 minutes before adding the salt and pepper.
• Serve the beef on a bed of sauce with corn pudding on the side.

BEEF MEDALLIONS IN RED WINE SAUCE

Steps:

• Cut tenderloin crosswise into 12 equal rounds. Pound beef rounds to flatten to generous 1/4-inch-thick medallions. Season lightly with salt and pepper.
• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches, sauté beef in skillet until brown on outside but still pink in center, about 2 minutes per side. Transfer beef to plate. Add remaining butter to same skillet. Add garlic, shallots and thyme; sauté until tender, about 3 minutes. Add flour; stir 1 minute. Add broth and wine. Boil until sauce thickens and is reduced to 1 1/4 cups, stirring occasionally, about 12 minutes. Return beef and any collected juices to sauce in skillet; heat through, about 1 minute. Transfer beef to plates, Spoon sauce over.

PAN-ROASTED BEEF MEDALLIONS

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.

BEEF MEDALLIONS AND MUSHROOMS IN RED WINE SAUCE

Steps:

• Start by cutting the tenderloin into 6 equal pieces, then flatten each piece using a mallet or heavy weight until each piece is 1/4 inch thick.
• Season with the salt and pepper.
• In a medium skillet, melt a tablespooon of butter over med-high heat.
• Add the beef, in batches if necessary, and saute until outside is brown but inside is still very pink, about 2 minutes on each side.
• After browning remove each tenderloin from pan and keep warm.
• Add remaining butter to skillet, and when melted, add mushrooms and shallots.
• Saute until tender, about 10 minutes. Sprinkle the sugar over the mixture, and cook until deep brown, about 4 minutes longer.
• Add vinegar, garlic, herbs, and flour and stir one minute, until liquid is absorbed.
• Add broth and wine, and bring to a boil.
• Cook until liquid is thickened and reduced to about 1/2 cup.
• Return beef to the pan, and heat through, about 1 minute.
• Arrange beef on plate and spoon sauce and mushrooms over.

BEEF MEDALLIONS WITH WILD MUSHROOMS CREAM SAUCE

Steps:

• Preheat oven to 350°F.
• Place mushrooms in a bowl with warm broth and soak for 20 minutes, or until tender. Strain mushrooms and reserve broth.
• 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.
• Next add the broth and simmer, allowing the liquid to reduce by half, about 5-8 minutes. Add cream and cook another 2 minutes,.
• 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.
• Cook about 7-19 minutes or until an instant-read thermometer reaches 160F for medium. Remove beef from oven and set aside to rest,
• Divide steaks among 8 plates, drizzle 2 tablespoons mushroom sauce overtop (save any leftovers for another use) and serve.

BEEF MEDALLIONS WITH COGNAC SAUCE

Steps:

• In a medium saucepan, melt 1 tablespoon butter over medium heat.
• Add shallots and saute about 4 minutes, until tender.
• Add brown sugar and cook, stirring, 1 minute more.
• Add the chicken and beef broth and the Cognac.
• Simmer until sauce is reduced to 1/2 cup, about 20 minutes.
• Add cream.
• The sauce can be made well in advance, covered and refrigerated or even frozen.
• If frozen, thaw before proceeding.
• Season steaks.
• Melt remaining 1 tablespoon butter in a large nonstick skillet over medium high heat.
• Add the steaks to the skillet and cook to desired doneness.
• For medium rare, cook about 4 minutes per side.
• Remove steaks from skillet and place on a plate, keep warm.
• Add the sauce to the skillet and bring to a boil, scraping up any brown bits left from the steaks.
• Season.
• Slice the steaks and fan the slices on plates.
• Top with sauce and chives.

BEEF MEDALLIONS WITH SAUCY SHIITAKES

Steps:

• Heat 1 tablespoon of the oil in a medium skillet (ideally not nonstick) over medium-high heat.
• Season the beef with salt and pepper.
• Add the medallions to the pan and cook about 3 minutes on each side, for medium-rare, or until desired doneness.
• Remove beef from pan and set on plates or a platter in a warm spot.
• Add the remaining 1 1/2 teaspoons oil to the skillet.
• Add the shiitakes and cook over medium-low heat, until soft, about 4 minutes.
• Add the shallots, garlic, and salt and cook until translucent, about 2 minutes.
• Pull the skillet from the heat, add the Cognac, and use a wooden spoon to scrape up any brown bits that cling to the pan.
• Return to the heat and cook until the liquid is reduced, about 1 minute. (If you are cooking over a gas flame the alcohol may flame, simply cook until the flames die down.).
• Add the chicken broth, and cook until saucy, about 2 minutes more.
• Remove from the heat, stir in the sour cream and parsley, and season with salt and pepper.
• Spoon mushrooms and sauce over the medallions and serve.