Beef medallions, raspberries sauce and dried cranberries

Name: Beef medallions, raspberries sauce and dried cranberries
Prep time: 25 min
Cook time: 10 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 15 ml (1 tablespoon) of canola oil; 4 beef medallions of 150 g (1/3 pound) each; 60 ml (1/4 cup) of dried chopped shallots; 125 ml (1/2 cup) of red wine; 250 ml (1 cup) of demi-glace sauce; 80 ml (1/3 cup) of gooseberries or cassis jelly; 125 ml (1/2 cup) of raspberries; Salt and pepper up to taste

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Author: Les Cultures de chez nous

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Preparation 15

Baking 10

Portions 4

Freezing Yes

Budget

Ingredients Preparation

Ingredients

15 ml (1 tablespoon) of canola oil
4 beef medallions of 150 g (1/3 pound) each
60 ml (1/4 cup) of dried chopped shallots
125 ml (1/2 cup) of red wine
250 ml (1 cup) of demi-glace sauce
80 ml (1/3 cup) of gooseberries or cassis jelly
125 ml (1/2 cup) of raspberries
Salt and pepper up to taste

Preparation

Side-by-side mode

If desired, prepare the side dish suggested (see recipe below) and set aside the puree at low heat. Set aside roasted mushrooms in a bowl. You'll be able to microwave them right before serving.
In a pan, heat oil at medium heat. Cook medallions for 3 to 4 minutes over each sides. Set in a plate.
In the same pan, cook shallots 1 minute. Add red wine, demi-glace sauce and gooseberries jelly. Cook at medium-low heat for 2 to 3 minutes.
Add medallions and raspberries. Season and cook 1 minute.

Chef’s note

Side dish idea

Cauliflower puree and roasted mushrooms

Slice ½ cauliflower and 3 peeled and diced potatoes. Cook for 15 to 20 minutes into salted boiling water. Drain then reduce into puree with a blender. Add 15 ml (1 tablespoon) of butter) Salt and pepper. In a pan, melt 15 ml (1 tablespoon) of butter. Roast in a pan 4 oyster mushrooms and 6 minced mushrooms for 2 to 3 minutes. Add 5 ml (1 teaspoon) of chopped garlic and 30 ml (2 tablespoons) of fresh chopped parsley. Salt, pepper and stir. Serve mushrooms over the puree.