Beef Medallions with Wild Mushroom Cream Sauce

Dinner Meals for Two

Prep time: 5min

Total time: 30min

Serves: 2

0.5 oz

mixed dried wild mushrooms

15 g

3/4 cup

Compliments Beef Broth, 25% Less Sodium

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

(5 oz) AAA beef medallions

150 g

1/8 tsp

each salt and pepper

0.5 mL

1 medallion, 3 tbsp /45 ml sauce

calories

320

fat

16 g

carbs

2 g

protein

39 g

cholestrol

105 mg

sodium

230 mg

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.
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.
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.