Beef Tenderloin Medallions with Mushrooms in a Balsamic Stout Reduction
Yields: 4 Servings
Ingredients
1 pound Beef tenderloin roast trimmed
2 Shallot diced
3 cloves Garlic minced
1/2 pound Mushroom sliced
1 can Guinness draught stout
1/4 cup Balsamic Vinegar
1 tablespoon Turbinado sugar
Instructions
Mix stout, vinegar, and sugar in a small sauce pan. Simmer until it reduces by half. Cut beef into 2" medallions, then salt and pepper them. In a large skillet heat 1 tablespoon of olive oil just until it starts to smoke. Sear beef in skillet and remove. Add shallots, garlic, and mushrooms to the skillet, and saute them for about 2 minutes. Deglaze the pan with about half of the reduction sauce, and bring to a boil. Add meat back in, add more liquid if necessary, and simmer until meat reaches desired doneness. Serve on a platter with sauce. Rob Howery
Yields: 4 Servings
Ingredients
1 pound Beef tenderloin roast trimmed
2 Shallot diced
3 cloves Garlic minced
1/2 pound Mushroom sliced
1 can Guinness draught stout
1/4 cup Balsamic Vinegar
1 tablespoon Turbinado sugar
Instructions
Mix stout, vinegar, and sugar in a small sauce pan. Simmer until it reduces by half. Cut beef into 2" medallions, then salt and pepper them. In a large skillet heat 1 tablespoon of olive oil just until it starts to smoke. Sear beef in skillet and remove. Add shallots, garlic, and mushrooms to the skillet, and saute them for about 2 minutes. Deglaze the pan with about half of the reduction sauce, and bring to a boil. Add meat back in, add more liquid if necessary, and simmer until meat reaches desired doneness. Serve on a platter with sauce. Rob Howery
Cuisine : American
Main Ingredient : Beef
