Glazed Beef Medallions with Mushrooms

This classic combination of beef medallions and mushrooms is ready in minutes. With a little forward thinking, you can use Marinating Beef Medallions and marinate before cooking.

Ingredients

• 3/4 cup barbecue sauce
• 2 tbsp fresh lemon juice
• 4 cloves garlic, minced
• 3 green onions, finely sliced
• 1 tsp crumbled dried rosemary
• 1 1/2 lb assorted mix mushrooms (button, crimini, portabello, shiitake, or oyster)
• 1 sweet onion, cut into wedges
• Salt and pepper
• 2 tbsp butter
• 1 1/2 lb Beef Strip Loin Grilling Medallions (about 6), cut to 1 inch thin

Directions for Grilling Medallion

1. Combine barbecue sauce, lemon juice, garlic, green onions and rosemary in bowl. Remove 1/4 cup (50 mL) for basting.
2. 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.
3. 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.

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.

Enjoy!

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