Grilled Beef Medallions with Goat Cheese

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June 21, 2015

In Quebec, cottage-industry cheeses are just one of the many regional treasures. The thick-cut Beef Medallions in this recipe make it easy to enjoy this steak-house experience at home.
10 Minutes

  • Yields: 4 Servings

Ingredients

16 oz (500 g) Beef Tenderloin or Grilling Medallions/Steak (1-inch/2.5 cm thick)

1 tbsp (15 mL) balsamic vinegar

½ cup (125 mL) whipping cream

½ tsp (2 mL) minced garlic

3 tbsp (45 mL) crumbled fresh goat cheese (e.g. Chevre)

¼ tsp (1 mL) dried basil leaves (or 1 tsp/5 mL chopped fresh basil)

1 small fresh tomato, seeded and finely diced

1 small green onion, white part only, chopped

1 tsp (5 mL) chopped fresh parsley

Salt and pepper

Olive oil

Directions

Brush steaks with vinegar; set aside.

Bring cream and garlic to boil in small saucepan; reduce heat to low and simmer until volume reduces by half. Remove from heat; stir in cheese with wooden spoon until completely blended. Stir in basil, tomatoes, green onion and parsley. Season with salt and pepper to taste; keep warm.

Brush meat with oil and grill over medium-high heat for 10 to 12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Serve with warm sauce.

Tip: The sauce can be made ahead, kept covered and refrigerated until ready to use. To reheat, stir over low heat until warmed throughout.

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Nutrition Facts

Calories311
Protein24 g
Total Fat23 g
Total Carbohydrates3 g

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