Sabrina’s Steak Medallions

Photo from Dinner
Then Dessert

This recipe looks a little daunting. And it does have a lot of ingredients. I promise you it's worth it though. My goodness was it worth it. 

Pro tip #1: Get everything out and measured for this recipe. It makes it so much easier to have everything out so you won't forget something. 

No big surprise, but I grilled my steak instead of pan frying it. I don't think it made any difference really based on the pan I use. If you use a cast iron it may add some flavor. 

I'd make this again in a heart beat. I highly recommend it. 

Sabrina’s Steak Medallions

Recipe from Dinner Then Dessert

Serves 4

• 2 pounds beef tenderloin , cut into 8-10 2-inch chunks
• 1 teaspoon kosher salt
• 1 teaspoon coarse ground black pepper
• 3 tablespoons unsalted butter
• 1 yellow onion ,thinly sliced
• 8 ounces crimini mushrooms

Red Wine Sauce:

• 3 tablespoons unsalted butter
• 2 shallots , minced
• 1 garlic clove , minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon coarse ground black pepper
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 1 cups beef broth
  

Season the steak medallions with salt and black pepper. Slice the onions and mushrooms into thin pieces with a sharp knife. Heat a cast iron skillet over high heat until hot.

Add the steaks to the hot skillet and cook for 3 minutes until browned on each side. Then, remove the steak from the pan and set it to the side.

Add butter, onions, and mushrooms to the pan. Then reduce heat to medium, stir, and cook for 4-5 minutes until the vegetables are softened.

Remove the vegetables from the pan and set them to the side with the steak.

Add unsalted butter, shallots, and garlic to the same pan and keep it over medium heat. Cook for 2-3 minutes, occasionally stirring until the shallots and garlic are translucent.

Add kosher salt, oregano, black pepper, and tomato paste to the pan and cook for another 30 seconds

Then add the red wine and beef broth. Bring the liquid ingredients to a boil, reduce the heat to medium, and cook at a simmer for 10-12 minutes.

Continue cooking until the red wine sauce is reduced by half.

Turn off the heat and add the onions and mushrooms to the sauce. Add the cooked Steak Medallions and stir to coat them in the sauce. Then, serve with extra sauce spooned over the top. Enjoy with mashed potatoes and other classic side dishes.

Season steaks all over with salt and pepper.

Heat cast iron skill on high heat.

Sear the steaks on each side for 3 minutes until browned.

Remove the steaks medallions, add in butter, onions and mushrooms.

Reduce heat to medium, stir and cook for 4-5 minutes until softened.

Remove vegetables from the pan and set aside with steak.

In a large skillet add unsalted butter, shallots, and garlic on medium heat.

Cook for 2-3 minutes, stirring occasionally, until translucent.

Whisk in salt, oregano, black pepper, and tomato paste and cook for 30 seconds.

Add wine and beef broth, bring to a boil, then reduce the heat to medium. 10-12 minutes until the sauce is reduced by about half.

Turn off heat, add in the onions and mushrooms and steak and stir to coat.

Serve over mashed potatoes.