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Recipe Summary

Glazed Beef Medallions with Mushrooms
Difficulty: Easy
Preparation: 10 min
Cooking: 15 min
Makes: 10 servings
Best Suited for: BBQ,

Nutritional Information

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.)

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Glazed Beef Medallions with Mushrooms

Glazed Beef Medallions with Mushrooms

This classic combination of steak and mushrooms is ready in minutes. With a little forward thinking, you can use Marinating Medallions and marinate before cooking (see Cook's Notes).
¾ cup (175 mL)barbecue sauce
2 tbsp (30 mL)fresh lemon juice
4cloves garlic, minced
3green onions, thinly sliced
1 tsp (5 mL)crumbled dried rosemary
1 ½ lb (750 g)assorted mixed mushrooms (such as button, crimini, portabello, shiitake or oyster)
1sweet onion, cut into wedges
Salt and pepper
2 tbsp (30 mL)butter
1 ½ lb (750 g)Beef Strip Loin Grilling Medallions (about six), 1 inch (2. 5 cm) thick
  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 10-12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Brush with reserved sauce occasionally. Let stand for 5 minutes. Serve each topped with pan-fried mushrooms.

    For more recipes featuring the great taste of Canadian mushrooms, visit: mushrooms.ca
  • Cook's Notes: 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.


Grilled Beef Medallions with Goat Cheese 

Grilled Beef Medallions with Goat Cheese 

In Quebec, cottage-industry cheeses are just one of the many regional treasures. The thick-cut Beef Medallions in this recipe make it easy to enjoy this steak-house experience at home.


Mustard Beef Medallions with Sage Onion Compote

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.


Pan-Seared Beef Medallions with Simple Port Sauce

Pan-Seared Beef Medallions with Simple Port Sauce

For a quick restaurant-steak experience at home, use thick-cut beef grilling medallions or tenderloin steaks, pan-seared and served with this simple sauce. You’ll be surprised that it’s so easy to do!


BIG Basted Beef Medallions

BIG Basted Beef Medallions

Think thick. Use a thick cut steak such as individually-sized Beef Medallions for the best beef on the grill. Both Grilling and Marinating Beef Medallion varieties are available. The leanest options include: Top Sirloin, Sirloin, Inside and Outside Round and Cross Rib.


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