Blog Canadian Beef Glazed Beef Medallions with Mushrooms

Glazed Beef Medallions with Mushrooms

By posted May 19th, 2016 at 12:24 PM

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.

10 servings
Prep Time: 
10 min
Total Time: 
25 min 


  • 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.



Canadian Beef

Canadian Beef

Canada Beef Inc. is an independent national organization handling the marketing and promotion of the Canadian cattle and beef industry worldwide.