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REGULAR HOURS
WEEKLY FLYER

Medallions of Beef with Caramelized Red Wine Onions

Prep time: 25min
Total time: 45min
Serves 8
1/4 cup
Butter
60 mL
4
large Vidalia onions, thinly sliced
0
8
Top Sirloin Gourmet Medallions AAA
0
1/4 cup
freshly ground pepper
60 mL
2 tsp
salt, divided
10 mL
2 tbsp
vegetable oil
30 mL
2 cups
Wallaroo Medium Red Wine
500 mL
2 cups
Beef Broth, 25% Less Sodium
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
calories
470
fat
27 g
saturated fat
13 g
carbs
12 g
protein
35 g
cholestrol
115 mg
fibre
2 g
sodium
970 mg
potassium
680 mg

Directions

  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.

  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).

  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.