Pan-Seared Beef Medallions with Simple Port Sauce

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mayo 12, 2015

For a quick restaurant-steak experience at home, use thick-cut beef grilling medallions or tenderloin steaks, pan-seared and served with this simple sauce. You’ll be surprised that it’s so easy to do!
[timer length=20]20 Minutes[/timer]

  • Prep: 5 mins
  • Cook: 20 mins
  • 5 mins

    20 mins

    25 mins

  • Productos: 6 Servings


Season medallions with salt and pepper. Heat oil over medium-high heat in heavy skillet; add medallions and cook about 12 to 14 minutes for medium rare 145°F(63°C). Remove from pan; keep warm.

Reduce heat to medium, fry onion and sage until softened, about 2 minutes.

Add stock and port; bring to boil to deglaze pan, stirring up any browned bits from pan with wooden spoon. Stir in cranberry sauce; bring to boil and cook until slightly reduced, about 5 minutes. Stir in orange rind. Serve with medallions.

Good source of iron (21% DV) and excellent source of zinc (64% DV)


1 ½ lb (0.68 kg) Beef Tenderloin or Strip Loin Grilling Medallions/Steak, 1-inch (2.5 cm) thick (about 6 medallions)

½ tsp (2 mL) EACH salt and pepper

4 tsp (20 mL) vegetable oil

1 onion, chopped

1 tbsp (15 mL) chopped fresh sage (or 1 tsp/5 mL crumbled dry sage)

1 cup (250 mL) sodium-reduced beef stock

⅓ cup (75 mL) port or red wine

1 cup (250 mL) canned whole berry cranberry sauce

1 tsp (5 mL) finely grated orange rind


Información nutricional

Tamaño de la raciónBased on Strip Loin Steak
Sodio384 mg
Potasio439 mg
Proteínas26 g
Colesterol64 mg
Grasas Totales7 g
Grasas Saturadas3 g
Grasas Trans0.2 g
Total Carbohydrates22 g