Beef medallions, raspberries sauce and dried cranberries
- 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
- 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.
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.
Did you know that...
The best way to freeze raspberries is to dry them well after washing, spread them out on parchment paper for 1 hour in the freezer, then place them in an airtight container or bag, removing as much air as possible from the inside.
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