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Prep Time
10 mins
Total Time
40 mins
Serves 8


1/4 cup
60 mL
large Vidalia onions, thinly sliced
Top Sirloin Gourmet Medallions AAA
1/4 cup
60 mL
2 tsp
salt, divided
10 mL
2 tbsp
vegetable oil
30 mL
2 cups
red wine
500 mL
2 cups
reduced sodium beef broth
500 mL
1 cup
whipping cream
250 mL
1/4 cup
green peppercorns in brine, drained
60 mL
1/4 cup
chopped fresh thyme leaves
60 mL


Step 1

Preheat 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.

Step 2

Season 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).

Step 3

Remove 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.

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.

Characteristics Dinner

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe)
27 g
Saturated Fat:
13 g
12 g
2 g
115 mg
35 g
970 mg
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