Glazed Beef Medallions with Mushrooms

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junio 3, 2015

This classic combination of steak and mushrooms is ready in minutes. With a little forward thinking, you can use Marinating Medallions and marinate before cooking (see Cook's Notes).
[timer length=15]15 Minutes[/timer]

  • Prep: 10 mins
  • Cook: 15 mins
  • 10 mins

    15 mins

    25 mins

  • Productos: 10 Servings


Combine barbecue sauce, lemon juice, garlic, green onions and rosemary in bowl. Remove 1/4 cup (50 mL) for basting.

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.

Meanwhile, season medallions with salt and pepper to taste. Grill over medium-high heat for 10-12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Brush with reserved sauce occasionally. Let stand for 5 minutes. Serve each topped with pan-fried mushrooms.

For more recipes featuring the great taste of Canadian mushrooms, visit:
Cook's Notes: If using Marinating Medallions, pierce meat all over and marinate in 1/4 cup (50 mL) of the basting sauce for 8 to 12 hours in fridge. Discard sauce used to marinate and grill as above, skipping the basting step.
Excellent source of iron (25% DV) and zinc (69% DV), source of vitamin D (10% DV), 14% DV sodium.


¾ cup (175 mL) barbecue sauce

2 tbsp (30 mL) fresh lemon juice

4 cloves garlic, minced

3 green onions, thinly sliced

1 tsp (5 mL) crumbled dried rosemary

1 ½ lb (750 g) assorted mixed mushrooms (such as button, crimini, portabello, shiitake or oyster)

1 sweet onion, cut into wedges

Salt and pepper

2 tbsp (30 mL) butter

1 ½ lb (750 g) Beef Strip Loin Grilling Medallions (about six), 1 inch (2. 5 cm) thick


Información nutricional

Proteínas29 g
Grasas Totales10 g
Total Carbohydrates25 g