How should beef medallions be cooked?

If you are using beef round cuts, I already mention this is a pretty lean cut of beef. So if you cook this cut of beef too long, it will make the beef tough. For this cut of beef, I recommend cooking to medium-rare. That is about 2-3 minutes on each side or until an internal temperature of 145℉ degrees.

What cut of beef is beef medallions?

Typically, the cut for beef medallions is round beef tenderloin cuts. For this recipe, I used beef round cuts, but you can also ask for filet mignon medallion cuts at your local butcher. Using filet mignon will make this recipe more succulent and juicy as there is more fat throughout the cut of beef.

Beef Medallions and Red Wine Sauce - Brown Sugar Food Blog

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

Scale

4– Beef Round Cuts
1/2 tbsp. Kosher or sea salt
1/2 tbsp. Coarse black pepper
2 tbsp. Olive oil
4 tbsp. Unsalted Butter
3 garlic cloves, minced
4 oz. mushrooms, chopped
1/2 c. pearl onions
1/2 c. beef broth
1/2 c. red wine
2 tbsp. Heavy cream
1 tsp. Cornstarch
1/2 tsp. Dried thyme or 2 fresh thyme sprigs
Garnish: chopped parsley

Cook Mode Prevent your screen from going dark

Instructions

Season the beef cuts on both sides with 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 large skillet turn the heat on medium-high heat, closer to high heat. Once the skillet is hot, add the two tablespoons of olive oil 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 them from the pan place them 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 or fresh thyme, add salt and pepper to taste. Take the cornstarch and add it 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, spoon sauce on top of the steaks and serve.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Entree
Method: Cook
Cuisine: American