Moms Medallions Of Beef Recipes

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BEEF MEDALLIONS IN RED WINE SAUCE

Provided by James G. Nichols

Categories     Beef     Sauté     Valentine's Day     Bon Appétit     Rhode Island

Yield Serves 4

Number Of Ingredients 8



Beef Medallions in Red Wine Sauce image

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.

1 1 1/2-pound beef tenderloin
4 tablespoons (1/2 stick) butter
4 large garlic cloves, chopped
3 large shallots, chopped (about 2/3 cup)
1 teaspoon dried thyme
1 tablespoon all purpose flour
2 cups canned beef broth
2 cups dry red wine

BEEF MEDALLIONS WITH PEPPERCORN MUSTARD SAUCE

Make and share this Beef Medallions With Peppercorn Mustard Sauce recipe from Food.com.

Provided by Charlotte J

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14



Beef Medallions With Peppercorn Mustard Sauce image

Steps:

  • Slice 1-1/2 to 2 pounds of beef medallions into rounds, about 3/4-inch thick.
  • Chop 2 shallots and 2 large cloves of garlic and transfer to a bowl.
  • Add 1/2 cup cognac and 1/2 cup sherry to a hot saucepan and stir in the shallots and garlic.
  • Cook mixture over medium heat until mixture is reduced to 1/4 cup.
  • Add 1-1/2 cups heavy whipping cream to a saucepan and bring to a low boil, being careful not to scorch cream.
  • Cook over medium heat until mixture is reduced to about 1 cup, stirring constantly.
  • Crack 2 teaspoons of mixed peppercorns in a mortar and pestle to a coarse grain.
  • Do this in 2 or 3 small batches.
  • Add 1-1/2 teaspoons of dry mustard, 2 to 3 tablespoons Dijon mustard, 2 tablespoons of coarse grain mustard and 1 tablespoon chopped parsley.
  • Add salt and 2 teaspoons cracked peppercorn to taste.
  • Season the medallions with salt and pepper.
  • Melt 2 tablespoons butter over medium high heat in a skillet.
  • Add medallions do not crowd the pan.
  • Brown medallions on both sides until desired doneness.
  • Serve with peppercorn mustard sauce.

Nutrition Facts : Calories 750.8, Fat 50.2, SaturatedFat 28.2, Cholesterol 232.8, Sodium 268.7, Carbohydrate 9.9, Fiber 0.5, Sugar 1.6, Protein 37.9

1 1/2-2 lbs beef medallions
2 large garlic cloves
2 shallots
1/2 cup cognac
1/2 cup sherry wine
1 1/2 cups heavy whipping cream
1 1/2 teaspoons mustard powder
2 -3 tablespoons Dijon mustard
2 tablespoons coarse grain mustard
1 tablespoon fresh parsley, chopped
2 teaspoons mixed peppercorns
salt
2 tablespoons butter
salt and pepper

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



Pan-Roasted Beef Medallions image

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

4 (4 ounce) beef tenderloin, medallions 2 inches thick
3 tablespoons olive oil, divided
1 1/2 tablespoons fresh herbs, chopped
2 garlic cloves, minced
salt
fresh coarse ground black pepper, to taste

MOM'S MEDALLIONS OF BEEF

My mom fell in love with these medallions of beef when she lived in California. When the restaurant was about to close, the owner took her back to the kitchen and taught her how to make them. We beg for them on all special occasions! Serve over wide egg noodles.

Provided by Ali

Categories     Main Dishes

Time 35m

Yield 8

Number Of Ingredients 8



Mom's Medallions of Beef image

Steps:

  • Melt butter in a large skillet over medium heat. Cook beef slices in butter until browned completely, about 5 minutes per side. Remove beef slices to a plate, reserving butter and drippings in the skillet.
  • Saute mushrooms and onion in the butter mixture until onions are clear, 5 to 7 minutes. Push the vegetables to the edge of the skillet.
  • Stir red wine and beef baste into the butter mixture in the skillet; cook and stir, adding more beef base as needed, until the sauce is thickened, 7 to 10 minutes.
  • Arrange beef slices into the gravy. Top each beef slice with a slice of ham. Top the ham with Monterey Jack cheese. Put a lid on the skillet and cook until the cheese melts, about 5 minutes.
  • Remove medallions to a platter. Spoon sauce and vegetables over the medallions.

Nutrition Facts : Calories 787.8 calories, Carbohydrate 6 g, Cholesterol 207.9 mg, Fat 64.8 g, Fiber 1.4 g, Protein 43.6 g, SaturatedFat 32.9 g, Sodium 760.6 mg, Sugar 2.3 g

1 cup butter
1 (3.5 pound) whole beef tenderloin, cut into 1-inch slices
1 (16 ounce) package sliced fresh mushrooms
1 onion, chopped
¼ cup red wine, or more to taste
2 teaspoons beef base, or more as needed
½ pound shredded Monterey Jack cheese
½ pound thinly sliced deli ham

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



Beef Medallions with Caramelized Pan Sauce image

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

2 pounds beef tenderloin, trimmed, cut into 8 (4-ounce) medallions
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
8 sliced fresh mushrooms
1 tablespoon unsalted butter
1 tablespoon olive oil
1 pinch salt
½ cup tomato sauce
⅓ cup Marsala wine
1 cup chicken broth
2 teaspoons chopped fresh oregano
1 ½ tablespoons chilled unsalted butter, cut into cubes

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