Beef Medallions with Red Wine Onions
Prep Time
Serves
Cooking Mode
¼ cup butter
4 large Vidalia onions, thinly sliced
8 Top Sirloin Gourmet Medallions AAA
¼ cup pepper
2 tsp salt, divided
2 tbsp vegetable oil
2 cups red wine
2 cups reduced sodium beef broth
1 cup whipping cream
¼ cup green peppercorns in brine, drained
¼ cup chopped fresh thyme leaves
¼ cup butter
4 large Vidalia onions, thinly sliced
8 Top Sirloin Gourmet Medallions AAA
¼ cup pepper
2 tsp salt, divided
2 tbsp vegetable oil
2 cups red wine
2 cups reduced sodium beef broth
1 cup whipping cream
¼ cup green peppercorns in brine, drained
¼ cup chopped fresh thyme leaves
Directions
1Preheat oven to 350°F (180°C). In a large heavy skillet over medium-low heat, melt butter. Add onions and cook until caramelized, 15 to 20 min, stirring often.
2Season beef medallions with pepper and 1 tsp (5 mL) salt. Heat oil in a large ovenproof skillet over high heat. When hot, sear steaks 1 min. per side (in batches if necessary to avoid overcrowding). If skillet is large enough, place in oven and cook steaks to desired degree of doneness, 7 to 10 min. for medium. (Or place steaks on a baking sheet and place in the oven to finish cooking).
3Remove beef medallions, set aside to rest. Add red wine, beef broth, cream and peppercorns to skillet, stirring to deglaze pan. Simmer to reduce liquid to half, about 5 to 7 min. Add caramelized onions, remaining salt and thyme and stir to combine. Serve sauce over beef medallions.
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Personal Note
Personal Note