Pan-Seared Beef Medallions with Simple Port Sauce
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Pan-Seared Beef Medallions with Simple Port Sauce
For a quick restaurant-steak experience at home, use thick-cut beef grilling medallions or tenderloin steaks, pan-seared and served with this simple sauce. You’ll be surprised that it’s so easy to do!
Ingredients
1 ½ lb (0.68 kg) Beef Tenderloin or Strip Loin Grilling Medallions/Steak, 1-inch (2.5 cm) thick (about 6 medallions)
½ tsp (2 mL) EACH salt and pepper
4 tsp (20 mL) vegetable oil
1 onion, chopped
1 tbsp (15 mL) chopped fresh sage (or 1 tsp/5 mL crumbled dry sage)
1 cup (250 mL) sodium-reduced beef stock
⅓ cup (75 mL) port or red wine
1 cup (250 mL) canned whole berry cranberry sauce
1 tsp (5 mL) finely grated orange rind
½ tsp (2 mL) EACH salt and pepper
4 tsp (20 mL) vegetable oil
1 onion, chopped
1 tbsp (15 mL) chopped fresh sage (or 1 tsp/5 mL crumbled dry sage)
1 cup (250 mL) sodium-reduced beef stock
⅓ cup (75 mL) port or red wine
1 cup (250 mL) canned whole berry cranberry sauce
1 tsp (5 mL) finely grated orange rind
Directions
Season medallions with salt and pepper. Heat oil over medium-high heat in heavy skillet; add medallions and cook about 12 to 14 minutes for medium rare 145°F(63°C). Remove from pan; keep warm.
Reduce heat to medium, fry onion and sage until softened, about 2 minutes.
Add stock and port; bring to boil to deglaze pan, stirring up any browned bits from pan with wooden spoon. Stir in cranberry sauce; bring to boil and cook until slightly reduced, about 5 minutes. Stir in orange rind. Serve with medallions.
