Medallions of Beef with Caramelized Red Wine Onions
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- Serves 8
Ingredients
- 1/4 cup
- butter
- 60 mL
- 4
- large Vidalia onions, thinly sliced
- 8
- Top Sirloin Gourmet Medallions AAA
- 1/4 cup
- pepper
- 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
Directions
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.
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