Beef medallions with mushroom sauce and jacket potato garnish

Beef medallions with a creamy mushroom sauce and jacket potatoes make for a rich and elegant meal. Here’s a recipe to help you prepare this delightful dish:

Ingredients:

• For the Beef Medallions:

  • 4 beef medallions (about 6 oz each), cut from a tenderloin or similar cut
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon butter

• For the Mushroom Sauce:

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz (225g) mushrooms, sliced (such as cremini, button, or a mix)
  • 1/2 cup dry white wine or beef broth
  • 1 cup heavy cream
  • 1 tablespoon soy sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
  • Salt and black pepper to taste

• For the Jacket Potatoes:

  • 4 medium russet potatoes
  • Olive oil
  • Salt

Instructions:

1. Prepare the Jacket Potatoes:

   1. Preheat your oven to 425°F (220°C).
   2. Scrub the potatoes clean and pat them dry with a paper towel.
   3. Prick each potato several times with a fork, then rub with a little olive oil and sprinkle with salt.
   4. Place the potatoes directly on the oven rack or on a baking sheet.
   5. Bake for 45-60 minutes, or until the skins are crispy and the insides are tender when pierced with a fork.

2. Cook the Beef Medallions:

   1. Season the beef medallions with salt and black pepper.
   2. Heat olive oil in a large skillet over medium-high heat.
   3. Sear the medallions for about 3-4 minutes per side for medium-rare, or longer to reach your desired level of doneness.
   4. During the last minute of cooking, add a tablespoon of butter to the pan and let it melt, basting the medallions with the melted butter.
   5. Remove the medallions from the skillet and let them rest on a plate, covered loosely with foil.

3. Make the Mushroom Sauce:

   1. In the same skillet used for the beef, add olive oil and sauté the chopped onion over medium heat until softened, about 5 minutes.
   2. Add the minced garlic and cook for another minute.
   3. Add the sliced mushrooms and cook until they release their juices and become golden brown, about 5-7 minutes.
   4. Pour in the white wine or beef broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
   5. Stir in the heavy cream, soy sauce, Dijon mustard, and thyme. Let the sauce simmer gently until it thickens slightly, about 5 minutes.
   6. Season with salt and black pepper to taste.

4. Serve:

   1. Cut open the baked jacket potatoes and fluff the insides with a fork.
   2. Place the beef medallions on plates or serving dishes.
   3. Spoon the mushroom sauce over the medallions.
   4. Serve with the jacket potatoes on the side.

This dish is great with a simple green vegetable like steamed broccoli or a fresh salad to balance out the richness. Enjoy your meal! If you have any other questions or need more details, feel free to ask.