Beef medaillons on a bed of vegetables with red wine sauce
Print Category Beef medallions Thematic No thematic Source IGA Evaluation
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ingredient
- 30 mL (2 tbsp.) Compliments olive oil
- 2 cloves garlic, fi nely chopped
- 500 mL (2 cups) mushrooms, sliced
- 750 mL (3 cups) red bell peppers, cut into strips
- 750 mL (3 cups) zucchini, cut into sticks
- 4 beef medaillons
- salt and pepper to taste
- 125 mL (1/2 cup) red wine
- 1 packet (34 g) commercially prepared demi-glace
- 15 mL (1 tbsp.) each of fresh oregano, thyme and rosemary, finely chopped
Preparation
- Preheat oven to 200ºC (400ºF). Heat 15 mL (1 tbsp.) of oil over medium-high in an ovenproof skillet. Add garlic, mushrooms, red pepper and zucchini. Cook for 2 to 3 minutes or until vegetables are tender but still crunchy. Keep warm.
- Salt and pepper beef medaillons. In the same skillet, add remaining oil and sear meat over medium-high heat for 3 minutes. Turn once during cooking. Place in oven and cook for 10 minutes or until desired degree of doneness. Remove beef medaillons. Place skillet over medium-high heat and add wine, scraping bottom to loosen all particles. Reduce by half and add prepared demi-glace and herbs.
- Mix and cook until sauce is hot. Place one-quarter of vegetables on each plate, top with a beef medaillon and cover with red wine sauce. Serve with brown rice or baked potato.
Cook commentary
Serves : 4 servings
Variation: Replace 250 mL (1 cup) of zucchini with 175 mL (3/4 cup) of artichoke hearts and 60 mL (1/4 cup) of pitted black olives.
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