MOM'S MEDALLIONS OF BEEF RECIPE | ALLRECIPES
My mom fell in love with these medallions of beef when she lived in California. When the restaurant was about to close, the owner took her back to the kitchen and taught her how to make them. We beg for them on all special occasions! Serve over wide egg noodles.
Provided by Ali
Categories Main Dishes
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat. Cook beef slices in butter until browned completely, about 5 minutes per side. Remove beef slices to a plate, reserving butter and drippings in the skillet.
- Saute mushrooms and onion in the butter mixture until onions are clear, 5 to 7 minutes. Push the vegetables to the edge of the skillet.
- Stir red wine and beef baste into the butter mixture in the skillet; cook and stir, adding more beef base as needed, until the sauce is thickened, 7 to 10 minutes.
- Arrange beef slices into the gravy. Top each beef slice with a slice of ham. Top the ham with Monterey Jack cheese. Put a lid on the skillet and cook until the cheese melts, about 5 minutes.
- Remove medallions to a platter. Spoon sauce and vegetables over the medallions.
Nutrition Facts : Calories 787.8 calories, CarbohydrateContent 6 g, CholesterolContent 207.9 mg, FatContent 64.8 g, FiberContent 1.4 g, ProteinContent 43.6 g, SaturatedFatContent 32.9 g, SodiumContent 760.6 mg, SugarContent 2.3 g
BEEF MEDALLIONS WITH CARAMELIZED PAN SAUCE | ALLRECIPES
This is one of those dishes that unless someone watched you make it, they'd never believe how fast and simple it is to prepare. By the way, this wonderful sauce would work just as well with pork, veal, or chicken.
Provided by Chef John
Categories Everyday Cooking
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season beef medallions with salt and pepper to taste and set aside.
- Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.
- Reduce heat to medium; cook and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt in the skillet until mushrooms are very well browned, about 10 minutes.
- Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.
- Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil; cook and stir until broth mixture has reduced by half, about 5 minutes.
- Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates.
- Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.
- Spoon sauce over beef and serve immediately.
Nutrition Facts : Calories 566.8 calories, CarbohydrateContent 6 g, CholesterolContent 135.8 mg, FatContent 41.5 g, FiberContent 0.8 g, ProteinContent 35.8 g, SaturatedFatContent 16.3 g, SodiumContent 484.4 mg, SugarContent 3.7 g
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