Beef Medallions with Wild Mushroom Cream Sauce

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
16 g
2 g
39 g
105 mg
230 mg


  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.

  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.

  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.