Sauteed Beef Medallions with Pearl Onion Red Wine Sauce
By Le Creuset
Sauteed Beef Medallions with Pearl Onion Red Wine Sauce
By Le Creuset
Yield/Serves:
Makes 2 to 4 servings
- 1 pound Certified Angus Beef bottom sirloin medallions (2 to 3 ounces each)
- 2 tablespoons vegetable or canola oil
- 1 cup frozen petite pearl onions
- ½ cup red wine blend
- ½ cup beef stock
- 1 tablespoon tomato paste
- ½ teaspoon coarse kosher salt
- ½ teaspoon cracked black pepper
- 2 sprigs fresh thyme
Pat beef medallions dry. Heat oil in the saute pan over medium heat. Sear medallions, browning for 2 minutes on each side, until a dark mahogany crust has developed. Remove from the pan.
Add the pearl onions to the pan and sear until golden. Add the red wine and reduce by half. Add beef stock, tomato paste, salt, pepper and thyme. Simmer 2 minutes, or until the sauce has thickened.
Return the beef to the pan. Cover with lid and turn off the heat. Allow to sit, covered, for 5 minutes before serving.
Add the pearl onions to the pan and sear until golden. Add the red wine and reduce by half. Add beef stock, tomato paste, salt, pepper and thyme. Simmer 2 minutes, or until the sauce has thickened.
Return the beef to the pan. Cover with lid and turn off the heat. Allow to sit, covered, for 5 minutes before serving.