Medaglioni Al Barolo Recipe

Cooking Instructions

1. 1

   Searing the Medallions

   In a large skillet, heat the olive oil over medium-high heat. Season the beef tenderloin medallions with salt and black pepper. Once the oil is hot, add the medallions and sear them for 3-4 minutes on each side, or until they reach your desired level of doneness. Remove from the skillet and set aside.

2. 2

   Cooking the Mushrooms

   In the same skillet, add the butter. Once melted, add the chopped shallots and minced garlic, sautéing for about 2-3 minutes until fragrant. Add the mixed wild mushrooms and cook for another 5-7 minutes until they are tender and browned.

3. 3

   Making the Barolo Sauce

   Pour the Barolo wine into the skillet with the mushrooms, scraping the bottom of the pan to deglaze. Stir in the fresh thyme and let the sauce simmer for about 10 minutes until it reduces and thickens slightly.

4. 4

   Combining Everything

   Return the beef medallions to the skillet, spooning the sauce over them. Cook for an additional 2-3 minutes to heat the medallions through and allow them to absorb some of the sauce.

5. 5

   Serving

   Serve the medallions hot, garnished with additional thyme if desired, and accompanied by the mushroom sauce.