Pan-Seared Medallions with Simple Port Sauce
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Pan-Seared Medallions with Simple Port Sauce by Canadian Beef
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| cal | 271 |
| pro | 26 g |
| fat | 7 g |
| carb | 22 g |
| iron | 21 |
| sodium | 16 |
For a quick restaurant-steak experience at home, use thick-cut beef medallions, pan-seared and served with this simple sauce. You'll be surprised that it's this easy! Top Sirloin is another lean beef option you can use. Each serving is an excellent source of protein and vitamin D.
Ingredients
- 1-1/2 lb Canadian beef strip loin, medallions/steak, 1-inch (2.5 cm) thick (about 6 medallions)
- 1/2 tsp each of salt and pepper
- 2 tsp butter
- 2 tsp olive oil
- 1 chopped onion
- 1 tbsp chopped fresh sage, or 1 tsp/5 ml crumbled dry sage
- 1 cup sodium-reduced beef stock
- 1/3 cup port or red wine
- 1 cup canned whole berry cranberry sauce
- 1 tsp finely grated orange rind
Preparation
Prep: 5 minutes • Cook: 20 minutes
1. Season medallions with salt and pepper. Heat butter and oil over medium-high heat in heavy skillet; add medallions and cook until golden-brown, about 6 to 7 minutes per side for medium. Remove from pan; keep warm.
2. Reduce heat to medium, fry onion and sage until softened, about 2 minutes.
3. Add stock and port; bring to boil to deglaze pan, stirring up any browned bits from pan with wooden spoon. Stir in cranberry sauce; bring to boil and cook until slightly reduced, about 5 minutes. Stir in orange rind. Serve with medallions.
1. Season medallions with salt and pepper. Heat butter and oil over medium-high heat in heavy skillet; add medallions and cook until golden-brown, about 6 to 7 minutes per side for medium. Remove from pan; keep warm.
2. Reduce heat to medium, fry onion and sage until softened, about 2 minutes.
3. Add stock and port; bring to boil to deglaze pan, stirring up any browned bits from pan with wooden spoon. Stir in cranberry sauce; bring to boil and cook until slightly reduced, about 5 minutes. Stir in orange rind. Serve with medallions.
Source : The Beef Information Centre
- Keywords : Main Course; Skillet; Simmer; New Year's; Steak; Cranberries; Red wine;
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