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.
- Portion size 6 servings
- Credits : The Beef Information Centre
- 1 1/2 lb Canadian beef strip loin medallions/steak, 1-inch (2.5 cm) thick (about 6 medallions)
- 1/2 teaspoon each of salt and pepper
- 2 teaspoons butter
- 2 teaspoons olive oil
- 1 onion
- 1 tablespoon chopped fresh sage or 1 tsp/5 ml crumbled dry sage
- 1 cup sodium-reduced beef stock
- 1/3 cup port
- 1/3 cup red wine
- 1 cup canned whole berry cranberry sauce
- 1 teaspoon finely grated orange rind
MethodPrep: 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.
Nutritional facts Per serving, about:
- Sodium 16%
- Protein 26 g
- Calories 271.0
- Total carbohydrate 22 g
- Iron 21.0