Beef Medallions with Mushroom Sauce
Main Dishes • French
Description
Beef Medallions with Mushroom Sauce
Ingredients
- Veal Tenderloin 15 oz
- Oyster Mushrooms 0 oz
- Balsamic Vinegar 0 fl oz
- Carrot 5 oz
- Onion 0 oz
- Pickled Chanterelles 5 oz
- Sour Cream 5 oz
- Truffle Oil 0 fl oz
- Garlic 2 cloves
- Thyme 0 oz
- Butter 0 oz
- Sugar 0 oz
- Shallot 0 oz
- Olive Oil 0 fl oz
- Water 0 fl oz
Step-by-Step Guide
Step 1
Chop the carrot and onion coarsely, finely chop the shallot, crush and peel the garlic.
Step 2
Slice the meat into 1 cm pieces across the grain, season with salt and pepper, add 2 tablespoons of olive oil, balsamic vinegar, torn thyme, carrot, and onion, mix and let marinate in the refrigerator for 15 minutes.
Step 3
Cut the champignon mushrooms into quarters, trim the roots of the oyster mushrooms, and tear large oyster mushrooms by hand.
Step 4
Melt the butter and sauté the finely chopped shallot over medium heat for 2 minutes, add the mushrooms and sauté for another 2 minutes, stirring, reduce the heat, add sour cream, sugar, half of the garlic, 50 ml of water, and simmer for 5 minutes, season with salt and pepper, remove from heat, stir in the truffle oil.
Step 5
Heat a skillet and sear the medallions over high heat for 2 minutes on one side, flip them, add the marinated vegetables, and cook together for another 3 minutes.
Step 6
Transfer the meat to a plate, add the garlic to the vegetables and sauté over low heat for another 4 minutes.
Step 7
Place the meat on a plate, drizzle with the sauce, arrange the vegetables alongside, and serve.
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