Glazed Medallions with Mushrooms |
This classic combination of steak and mushrooms is ready in minutes.
With a little forward thinking, you can choose to use Marinating
Medallions and marinate before cooking (see Bright Idea).
Ingredients
- 3/4 cup (175 mL) barbecue sauce
- 2 tbsp (30 mL) fresh lemon juice
- 4 cloves garlic, minced
- 3 green onions, thinly sliced
- 1 tsp (5 mL) crumbled dried rosemary
- 1-1/2 lb(750 g) assorted mixed mushrooms (such as button, crimini, portabello, shiitake or oyster)
- 1 sweet onion, cut into wedges
- Salt and pepper
- 2 tbsp (30 mL) butter
- 1-1/2 lb (750 g) Beef Strip Loin Grilling Medallions (about six), 1 inch (2. 5 cm) thick
Directions
1. Combine barbecue sauce, lemon juice, garlic, green onions and rosemary in bowl. Remove 1/4 cup (50 mL) for basting.
2. Cut mushrooms and into large chunks, keeping oyster mushrooms whole. Toss with onion, and salt and pepper to taste. Pan-fry in butter in nonstick skillet over medium heat for about 12 minutes or until slightly caramelized and liquid has evaporated. Stir in remaining barbecue sauce mixture; heat through.
3. Meanwhile, season medallions with salt and pepper to taste. Grill over medium-high heat for 5 to 6 minutes per side for medium-rare, brushing with reserved sauce occasionally. Let stand for 5 minutes. Serve each topped with pan-fried mushrooms.
Makes 10 servings
Preparation: 10 minutes Cooking: 15 minutes
Per Serving: 305 Calories, 29 g protein, 10 g fat, 25 g carbohydrate. Excellent source of iron (25%DV) and zinc (69%DV), source of vitamin D (10%DV), 14%DV sodium.
BRIGHT IDEA: If using Marinating Medallions, pierce meat all over and marinate in 1/4 cup (50 mL) of the basting sauce for 8 to 12 hours in fridge. Discard sauce used to marinate and grill as above, skipping the basting step.
Recipe and image as courtesy of Beef Information Centre www.beefinfo.org
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