Grilled Beef Medallions with Goat Cheese

Grilled Beef Medallions with Goat Cheese

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.

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Grilled Beef Medallions with Goat Cheese

Yields4 Servings

 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

1

Brush steaks with vinegar; set aside.

2

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.

3

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.

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

1

Brush steaks with vinegar; set aside.

2

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.

3

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.

Grilled Beef Medallions with Goat Cheese
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