A savoury barbecue beef recipe, perfect for summer backyard entertaining.
3/4 cup barbecue sauce
2 tbsp fresh lemon juice
4 cloves garlic, minced
3 green onions, thinly sliced
1 tsp crumbled dried rosemary
1-1/2 lb. assorted mixed mushrooms (such as button, crimini, portabello, shiitake or oyster)
1 sweet onion, cut into wedges
Salt and pepper
2 tbsp butter
1-1/2 lb. beef strip loin grilling medallions (about 6), 1" thick
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.