- 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.
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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
