Beef medallions, raspberries sauce and dried cranberries
15
10
4
Yes
Ingredients
- 15 ml (1 tablespoon) of canola oil
- 4 beef medallions of 150 g (1/3 pound) each
- 60 ml (1/4 cup) of dried chopped shallots
- 125 ml (1/2 cup) of red wine
- 250 ml (1 cup) of demi-glace sauce
- 80 ml (1/3 cup) of gooseberries or cassis jelly
- 125 ml (1/2 cup) of raspberries
- Salt and pepper up to taste
Preparation
Side-by-side mode
- If desired, prepare the side dish suggested (see recipe below) and set aside the puree at low heat. Set aside roasted mushrooms in a bowl. You'll be able to microwave them right before serving.
- In a pan, heat oil at medium heat. Cook medallions for 3 to 4 minutes over each sides. Set in a plate.
- In the same pan, cook shallots 1 minute. Add red wine, demi-glace sauce and gooseberries jelly. Cook at medium-low heat for 2 to 3 minutes.
- Add medallions and raspberries. Season and cook 1 minute.
Chef’s note
Side dish idea
Cauliflower puree and roasted mushrooms
Slice ½ cauliflower and 3 peeled and diced potatoes. Cook for 15 to 20 minutes into salted boiling water. Drain then reduce into puree with a blender. Add 15 ml (1 tablespoon) of butter) Salt and pepper. In a pan, melt 15 ml (1 tablespoon) of butter. Roast in a pan 4 oyster mushrooms and 6 minced mushrooms for 2 to 3 minutes. Add 5 ml (1 teaspoon) of chopped garlic and 30 ml (2 tablespoons) of fresh chopped parsley. Salt, pepper and stir. Serve mushrooms over the puree.
