- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 23 mins
- Serves
- 2
Ingredients
- 10
- canola oil
- ml
- 5
- butter
- ml
- 1
- shallot
- 250
- mushrooms
- ml
- 80
- white wine
- ml
- 175
- beef broth
- ml
- 80
- whipping cream
- ml
- 2
- beef medallions
- salt and pepper
Preparation
- Step 1
- Preheat oven to 200°C (400°F).
- Step 2
- In a large saucepan set over medium-high heat, melt butter in 5 mL (1 tsp) oil; sauté shallots and mushrooms, stirring frequently, until shallots are caramelized, about 5 minutes.
- Step 3
- Deglaze pan with wine, scraping browned bits from bottom of pan, and heat for about 3 minutes. Add broth and simmer 5 to 8 minutes. Add cream and cook another 2 minutes.
- Step 4
- 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. Place in the oven. Cook about 6 to 8 minutes or until a thermometer inserted in the center of the meat reads 63°C (145°F). Remove beef from oven and let stand covered in aluminum foil for 5 minutes.
- Step 5
- Divide medallions on 2 plates over a bed of green beans and drizzle with mushroom sauce. Garnish with Parmesan flakes and fresh parsley.
