Mustard Beef Medallions with Sage Onion Compote
junio 17, 2015
Beef Medallions are elegant single portioned steaks that fit perfectly on the plate. Make with Grilling or Marinating Medallions, adjusting the recipe marinating time to suit the beef cut.
[timer length=15]15 Minutes[/timer]
- Prep: 15 mins
- Cook: 15 mins
Combine lemon juice, mustard, oil, garlic and thyme in sealable freezer bag. Add Medallions and refrigerate 12 to 24 hours for Marinating Medallions OR 2 to 4 hours for Grilling Medallions. Discard marinade and pat steaks dry with paper towel.
Sage Onion Compote: In heavy saucepan, heat 2 tbsp (30 mL) butter and 1 tbsp (15 mL) vegetable oil over medium heat. Add 3 cups (750 mL) sliced red onion; cook, stirring often for 10 to 12 minutes or until onion just starts to brown. Stir in 1/4 cup (50 mL) toasted coarsely chopped almonds, 1 tbsp (15 mL) EACH brown sugar, balsamic vinegar and chopped fresh sage; heat through. Season with salt and pepper to taste.
A good source of Iron (20% RDI) and an excellent source of Zinc (52% RDI)
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