Seared Beef Medallions Recipes

PAN-ROASTED BEEF MEDALLIONS

Steps:

• NOTE: Use herbs such as sage, thyme, rosemary, and Italian parsley.
• Place beef medallions on a small flat dish. Sprinkle 2 tablespoons olive oil over top, along with herbs of choice and garlic.
• Cover with plastic wrap and refrigerate overnight.
• Remove from refrigerator and bring to room temperature before roasting.
• Preheat oven to 400°.
• Bring a sauté pan to high heat. Add remaining tablespoon of olive oil.
• Sprinkle pepper on medallions and sear until they are a rich brown color, about 2 minutes per side.
• Lightly sprinkle with salt and place in oven for about 8 minutes for medium rare; remove from oven to a warm place to rest the meat for another 5 minutes.
• Prep time does not include overnight refrigeration.

BEEF MEDALLIONS WITH COGNAC SAUCE

Steps:

• Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots and sauté until tender, about 4 minutes. Add brown sugar; stir 1 minute. Add chicken broth, beef broth and Cognac. Simmer until sauce is reduced to 1/2 cup, about 20 minutes. Add cream. (Can be made 1 day ahead. Cover; chill.)
• Sprinkle steaks with salt and pepper. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for rare. Transfer steaks to plates. Add sauce to skillet; bring to boil, scraping up any browned bits. Season to taste with salt and pepper.
• Slice steaks; fan slices on plates. Top with sauce and garnish with chives.

BEEF MEDALLIONS WITH CARAMELIZED PAN SAUCE

Steps:

• Season beef medallions with salt and pepper to taste and set aside.
• Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.
• Reduce heat to medium; cook and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt in the skillet until mushrooms are very well browned, about 10 minutes.
• Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.
• Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil; cook and stir until broth mixture has reduced by half, about 5 minutes.
• Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates.
• Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.
• Spoon sauce over beef and serve immediately.

SEARED BEEF MEDALLIONS

Steps:

• Peel and finely chop shallot.
• Pat beef dry with paper towels.
• Cut crosswise into 8 equal sized medallions, season with salt and pepper on both sides.
• In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Working in batches if necessary, add the seasoned beef; cook 2 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate. Let rest for at least 5 minutes.
• While the beef rests, add 1 tablespoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the diced shallot and remaining rosemary leaves; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the vinegar (be careful, as the liquid may splatter); cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Add the broth and cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until the liquid is slightly reduced in volume. Turn off the heat and stir in the butter until melted. Season with salt and pepper to taste.