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.
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.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.