Beef Medallions in a Red Wine Sauce made with pearl onions and mushrooms is dinner that is perfect for any occasion. Serve this dish with roasted or mashed potatoes for a perfect meal.
If you can’t tell by now, I love beef. Not only do I love a great steak like filet mignon, but I love beef tenderloin as well. I know these two cuts of beef aren’t cheap. I get it. Sometimes it’s okay to splurge a little here and there. But if you can’t, I have a great meat alternative for this Beef Medallions recipe that will save you money and still have amazing flavor.
Beef Tenderloin vs. Beef Round
Beef tenderloin is a cut from the most tender part of the cow, which is located in the loin, and the beef round is located in the rear leg of the cow. Across the board, beef tenderloin is the most expensive cut of beef. I wanted to make beef tenderloin for Christmas one year and I found a nice cut and it cost about $200. Did I buy it? Uhhhhh…no! I would’ve been mad if I bought that cut of beef and messed it up some kind of way. Also, beef round steaks are easier to find than beef tenderloin. I went to two grocery stores and neither had the beef tenderloin.
Beef Medallions and Red Wine Sauce
Description
Use beef rounds to make these delicious Beef Medallions and Red Wine Sauce that is made with mushrooms, pearl onions, red wine, and beef stock.
Ingredients
- 4– Beef Round Cuts
- ½ tbsp. Kosher salt
- ½ tbsp. Coarse black pepper
- 2 tbsp. Olive oil
- 4 tbsp. Butter
- 3 garlic cloves, minced
- 4 oz. mushrooms, chopped
- ½ c. pearl onions
- ½ c. beef broth
- ½ c. red wine
- 2 tbsp. Heavy cream
- 1 tsp. Cornstarch
- ½ tsp. Dried thyme
- Garnish: chopped parsley
Instructions
- Season the beef cuts on both sides with kosher salt and pepper. Place uncovered in the fridge for 30 minutes or longer if needed. Remove from the fridge and let sit at room temperature for 15 minutes.
- In a skillet turn heat on medium high heat, closer to high heat. Once the skillet is hot, add the olive oil and add two of the beef round cuts and allow to cook on both sides for 3-5 minutes. There should be a nice sear and crust on both sides. Once the beef round cuts have cooked on both sides, remove from the pan and place on a baking sheet and cover with aluminum foil.
- Using the same pan, reduce the heat to medium and add the butter to melt. Add the minced garlic and allow to cook until fragrant, about 3 minutes. Add the mushrooms and pearl onions and cook for about 5 minutes.
- Add the red wine and beef broth to the pan and allow to simmer and the sauce will begin to reduce. Allow the sauce to simmer for about 5 minutes. Next add the heavy cream, dried thyme, add salt and pepper to taste. Take the cornstarch and add to a small bowl. Add about two spoonfuls of the sauce to the cornstarch and mix. Pour the cornstarch mixture back in with the sauce and stir. The sauce will thicken.
- Turn the heat to low. Add the steaks to a pan and spoon the sauce on top of the steaks. Or, pour the sauce on top of the steaks and serve.
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