Mustard Beef Medallions with Sage Onion Compote

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Mustard Beef Medallions with Sage Onion Compote

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.

Ingredients

2 tbsp (30 mL) lemon juice1 tbsp (15 mL) Dijon mustard 1 tbsp (15 mL) olive oil1 ¼ clove garlic, minced1 tsp (5 mL) dried thyme1 lb (500 g) Beef Marinating Medallion or Steak (Sirloin Tip, Outside Round or Flank) OR Grilling Medallion, 1 inch (2.5 cm) thickSage Onion Compote (recipe follows)Sage Onion Compote2 tbsp (30 mL) butter1 tbsp (15 mL) vegetable oil3 cups (750 mL) red onion slices1/4 cup (50 mL) toasted coarsely chopped almonds1 tbsp (15 mL) EACH brown sugar, balsamic vinegar and chopped sageSalt and pepper

Directions

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.

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).

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

Sage Onion Compote

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.

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