Grilled Beef Medallions with Goat Cheese

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junio 21, 2015

In Quebec, cottage-industry cheeses are just one of the many regional treasures. The thick-cut Beef Medallions in this recipe make it easy to enjoy this steak-house experience at home.
[timer length=10]10 Minutes[/timer]

  • Productos: 4 Servings

Instrucciones

Brush steaks with vinegar; set aside.

Bring cream and garlic to boil in small saucepan; reduce heat to low and simmer until volume reduces by half. Remove from heat; stir in cheese with wooden spoon until completely blended. Stir in basil, tomatoes, green onion and parsley. Season with salt and pepper to taste; keep warm.

Brush meat with oil and grill over medium-high heat for 10 to 12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Serve with warm sauce.

Tip: The sauce can be made ahead, kept covered and refrigerated until ready to use. To reheat, stir over low heat until warmed throughout.

Ingredientes

16 oz (500 g) Beef Tenderloin or Grilling Medallions/Steak (1-inch/2.5 cm thick)

1 tbsp (15 mL) balsamic vinegar

½ cup (125 mL) whipping cream

½ tsp (2 mL) minced garlic

3 tbsp (45 mL) crumbled fresh goat cheese (e.g. Chevre)

¼ tsp (1 mL) dried basil leaves (or 1 tsp/5 mL chopped fresh basil)

1 small fresh tomato, seeded and finely diced

1 small green onion, white part only, chopped

1 tsp (5 mL) chopped fresh parsley

Salt and pepper

Olive oil

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Información nutricional

Calorías311
Proteínas24 g
Grasas Totales23 g
Total Carbohydrates3 g