- Prep Time
- 5 mins
- Total Time
- 30 mins
- Serves
- 2
Ingredients
- 0.5 oz
- mixed dried wild mushrooms
- 15 g
- 3/4 cup
- reduced sodium beef broth, warmed
- 175 mL
- 2 tsp
- canola oil, divided
- 10 mL
- 1 tsp
- butter, softened
- 5 mL
- 1 tbsp
- finely diced shallots
- 15 mL
- 1/3 cup
- dry white wine
- 75 mL
- 1/3 cup
- 35% whipping cream
- 75 mL
- 2
- AAA beef medallions 5 oz/150 g each
- 1/8 tsp
- each salt and pepper
- 0.5 mL
Method
- Step 1
- Preheat oven to 400°F (200°C). Place mushrooms in a bowl with warm broth and soak for 20 min. or until tender. Strain mushrooms and reserve broth.
- Step 2
- In large saucepan on medium-high heat, add 1 tsp (5 mL) of oil, butter, shallots and mushrooms. Cook until shallots are caramelized, about 5 min. Add wine and deglaze the pan, about 3 min. Next add the broth and simmer, allowing the liquid to reduce by half, about 5 to 8 min. Add cream and cook another 2 min.
- Step 3
- Meanwhile, season beef with salt and pepper. Add remaining oil to an ovenproof skillet and pan-sear beef on high heat, 1 min. per side, and place in the oven. Cook about 6 to 8 min. or until an instant-read thermometer reaches 145°F (63°C) for medium rare. Remove beef from oven and set aside to rest. Divide steaks among 2 plates, drizzle 3 tbsp (45 mL) mushroom sauce overtop (save any leftovers for another use) and serve.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/2 of the recipe)
- Calories:
- 320
- Fat:
- 16 g
- Carbs:
- 2 g
- Cholesterol:
- 105 mg
- Protein:
- 39 g
- Sodium:
- 230 mg