Beef Tenderlion Medallions Recipe

Inspired by BESA

Time45m

Serves4

vranc wine mushroom glace, heirloom carrots

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Beef Medallions

2 pounds Beef tenderloin

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Mushroom Glace

1 cup Vranc wine

8 ounces Mushrooms, sliced

2 tablespoons Shallots, minced

2 tablespoons Butter

1 cup Beef stock

Heirloom Carrots

1 pound Heirloom carrots, peeled and sliced

1 tablespoon Honey

to taste Celtic sea salt

to taste black pepper

1 tablespoon Fresh thyme, chopped

Method

Beef Medallions Preparation

Searing the Medallions

Heat olive oil in a large skillet over medium-high heat. Season the beef tenderloin medallions with salt and black pepper. Sear the medallions for 3-4 minutes on each side until they reach your desired doneness. Remove from skillet and let rest.

Mushroom Glace Preparation

Making the Glace

In the same skillet, add butter and sauté shallots until translucent. Add sliced mushrooms and cook until browned. Pour in the Vranc wine and beef stock, scraping up any browned bits from the skillet. Let simmer until reduced by half, about 10-15 minutes.

Heirloom Carrots Preparation

Cooking the Carrots

In a separate pot, bring water to a boil. Add the heirloom carrots and cook until tender, about 5-7 minutes. Drain and toss with honey, salt, pepper, and fresh thyme.

Serving

Plating the Dish

Slice the rested beef medallions and place them on a plate. Drizzle the mushroom glace over the medallions and arrange the heirloom carrots beside them. Serve warm.