Mustard Beef Medallions with Sage Onion Compote

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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
  • 15 mins

    15 mins

    30 mins


2 tbsp (30 mL) lemon juice

1 tbsp (15 mL) Dijon mustard

1 tbsp (15 mL) olive oil

1 ¼ clove garlic, minced

1 tsp (5 mL) dried thyme

1 lb (500 g) Beef Marinating Medallion or Steak (Sirloin Tip, Outside Round or Flank) OR Grilling Medallion, 1 inch (2.5 cm) thick

Sage Onion Compote (recipe follows)


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.

Grill, broil or sauté using medium-high heat, for 10 to 14 minutes, turning at least twice, for medium-rare doneness 145°F(63°C).

Let stand for 5 minutes; serve with warm Sage Onion Compote.

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)


Información nutricional

Proteínas7 g
Grasas Totales5 g
Total Carbohydrates1 g