Sensational Beef Medallions with Rosemary Sauce

On the drive home this evening Hubby and I had a long discussion as to what to do for dinner. I knew we had some beautiful Beef Medallions waiting for us and I had a new recipe I was dying to try – Beef Medallions with a Rosemary Sauce. The real question was do we stick with the recipe and pan sear the Fillets, do we build a nice fire on the grill (adding about 45 minutes to the cooking time) or just fire up the little gas grill . . . we decided to stick to the original recipe and pan-sear the steaks. It was late when we walked out of the office, to prolong dinner just didn’t make much sense. We had enough Rice Pilaf left over from earlier in the week for a side. Baby peas sautéed in a little butter with a chopped shallot wouldn’t take much time or effort. Why make dinner any more complicated than it need be? This little number was just right – cooked up in a flash and oh so delicious!

Kiddo jumped into the kitchen to help (his job was the chopping and pressing), while Hubby canted a nice (although young) bottle of wine. In no time as all, we were wining and dinning, glasses clinking together, smiles on our faces after a long, stressful day.

Here’s to a great meal shared with my loving family. Hope you and yours find the same joy in the simple pleasure of this yummy steak with a rich Rosemary Sauce as we did!

Beef Medallions with Rosemary Sauce
1 Lb Beef Tenderloin, (Filet Mignon) cut into 4 Medallions about 3/4 inch thick
2 Tablespoons Butter, divided
½ Teaspoon Unsweetened Baker’s Cocoa
Pinch of Salt
1 Garlic Clove, pressed
¼ Teaspoon Dried Rosemary Leaves
¼ Cup Red Wine

Heat 1 tablespoon butter in a skillet over medium-high heat. Pan-sear beef medallions in butter over medium-high heat 4-5 minutes per side, turning once, until nicely browned on the outside and center is medium-rare.

Remove medallions to warm platter, tent and keep warm.

Add 1 tablespoon butter to now-empty skillet. Add cocoa, salt, garlic and rosemary. Heat until butter begins to bubble. Stir in wine. Heat to boil, stirring constantly. Cook for 1 minute.

Return medallions to skillet, reduce to low and simmer 2-3 minutes or until meat is heated through.

Transfer to plates. Spoon rosemary sauce over medallions. Serve at once.

For those of you who have been following Crazy Dinner Party – A Moveable Feast; this wonderful steak would be perfect as one of the Entrée courses.  For more ideas; see Crazy Dinner Party – A Moveable Feast – Part 6 

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