Mustard Beef Medallions with Sage Onion Compote

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Beef Medallions are elegant single portioned steaks that fit perfectly on the plate. Make with Grilling or Marinating Medallions, adjusting the recipe marinating time to suit the beef cut.

 

Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
 2 tbsp (30 mL) lemon juice
 1 tbsp (15 mL) Dijon mustard
 1 tbsp (15 mL) olive oil
 1 ¼ clove garlic, minced
 1 tsp (5 mL) dried thyme
 1 lb (500 g) Beef Marinating Medallion or Steak (Sirloin Tip, Outside Round or Flank) OR Grilling Medallion, 1 inch (2.5 cm) thick
 Sage Onion Compote (recipe follows)
Sage Onion Compote
 2 tbsp (30 mL) butter
 1 tbsp (15 mL) vegetable oil
 3 cups (750 mL) red onion slices
 1/4 cup (50 mL) toasted coarsely chopped almonds
 1 tbsp (15 mL) EACH brown sugar, balsamic vinegar and chopped sage
 Salt and pepper
1

Combine lemon juice, mustard, oil, garlic and thyme in sealable freezer bag. Add Medallions and refrigerate 12 to 24 hours for Marinating Medallions OR 2 to 4 hours for Grilling Medallions. Discard marinade and pat steaks dry with paper towel.

2

Grill, broil or sauté using medium-high heat, for 10 to 14 minutes, turning at least twice, for medium-rare doneness 145°F(63°C).

3

Let stand for 5 minutes; serve with warm Sage Onion Compote.

Sage Onion Compote
4

In heavy saucepan, heat butter and vegetable oil over medium heat; cook red onion slices, stirring often for 10-12 min or until just starting to brown. Stir in toasted almonds and brown sugar, balsamic vinegar and chopped fresh sage; heat through. Season with salt and pepper to taste.

Ingredients

 2 tbsp (30 mL) lemon juice
 1 tbsp (15 mL) Dijon mustard
 1 tbsp (15 mL) olive oil
 1 ¼ clove garlic, minced
 1 tsp (5 mL) dried thyme
 1 lb (500 g) Beef Marinating Medallion or Steak (Sirloin Tip, Outside Round or Flank) OR Grilling Medallion, 1 inch (2.5 cm) thick
 Sage Onion Compote (recipe follows)
Sage Onion Compote
 2 tbsp (30 mL) butter
 1 tbsp (15 mL) vegetable oil
 3 cups (750 mL) red onion slices
 1/4 cup (50 mL) toasted coarsely chopped almonds
 1 tbsp (15 mL) EACH brown sugar, balsamic vinegar and chopped sage
 Salt and pepper

Directions

1

Combine lemon juice, mustard, oil, garlic and thyme in sealable freezer bag. Add Medallions and refrigerate 12 to 24 hours for Marinating Medallions OR 2 to 4 hours for Grilling Medallions. Discard marinade and pat steaks dry with paper towel.

2

Grill, broil or sauté using medium-high heat, for 10 to 14 minutes, turning at least twice, for medium-rare doneness 145°F(63°C).

3

Let stand for 5 minutes; serve with warm Sage Onion Compote.

Sage Onion Compote
4

In heavy saucepan, heat butter and vegetable oil over medium heat; cook red onion slices, stirring often for 10-12 min or until just starting to brown. Stir in toasted almonds and brown sugar, balsamic vinegar and chopped fresh sage; heat through. Season with salt and pepper to taste.

Mustard Beef Medallions with Sage Onion Compote
IngredientsDirections