Tuesday, 8 March 2022
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| Beef Medallions with Caramelized Pan Sauce |
"This is one of those dishes that unless a person watched you are making it, that they had in no way believe how speedy and simple it's miles to prepare. By the way, this fantastic sauce could paintings just as well with red meat, veal, or fowl."
Ingredients :
- 2 kilos red meat tenderloin, trimmed, reduce into eight (four-ounce) medallions
- salt and freshly floor black pepper to taste
- 1 tablespoon vegetable oil
- 8 sliced fresh mushrooms
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 pinch salt
- half of cup tomato sauce
- 1/three cup Marsala wine
- 1 cup fowl broth
- 2 teaspoons chopped fresh oregano
- 1 1/2 tablespoons chilled unsalted butter, reduce into cubes
Instructions :
| Prep : 5M | Cook : 4M | Ready in : 35M |
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- Season beef medallions with salt and pepper to flavor and set apart.
- Heat vegetable oil in a skillet over excessive warmness. Cook pork until browned, approximately 2 minutes per facet. Remove beef to a warm plate.
- Reduce warmth to medium; cook dinner and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt within the skillet until mushrooms are very well browned, about 10 mins.
- Mix in tomato sauce; prepare dinner and stir until tomato sauce thickens, about 5 minutes.
- Pour in Marsala wine and growth heat to high. Cook, scraping browned bits from backside of skillet. Once most of the wine has evaporated, stir in broth and convey to a boil; cook and stir until broth mixture has decreased by half, approximately five minutes.
- Reduce warmness to low and return pork to broth combination; simmer until pork is cooked to medium-uncommon, approximately 2 to three mins. Transfer beef to serving plates.
- Remove skillet from heat. Cook and stir 1 half of tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.
- Spoon sauce over red meat and serve right now.
Notes :
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