Recipe
June 29, 2009
Glazed Beef Medallions With Mushrooms
Step 1: Combine barbecue sauce, lemon juice, garlic, green onions and rosemary in bowl. Remove 1/4 cup for basting.
Step 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.
Step 3: Meanwhile, season medallions with salt and pepper to taste. Grill over medium-high heat for 5-6 minutes per side for medium-rare, brushing with reserved sauce occasionally. Let stand for 5 minutes. Serve each topped with pan-fried mushrooms.
Tip: If using marinating medallions, pierce meat all over and marinate in 1/4 cup of the basting sauce for 8-12 hours in fridge. Discard sauce used to marinate and grill as above, skipping the basting step.
Reprinted with permission from the Beef Information Centre.
Directions
Yield:
Step 1: Combine barbecue sauce, lemon juice, garlic, green onions and rosemary in bowl. Remove 1/4 cup for basting.
Step 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.
Step 3: Meanwhile, season medallions with salt and pepper to taste. Grill over medium-high heat for 5-6 minutes per side for medium-rare, brushing with reserved sauce occasionally. Let stand for 5 minutes. Serve each topped with pan-fried mushrooms.
Tip: If using marinating medallions, pierce meat all over and marinate in 1/4 cup of the basting sauce for 8-12 hours in fridge. Discard sauce used to marinate and grill as above, skipping the basting step.
Reprinted with permission from the Beef Information Centre.