Goodness in every bite.

Recipe Summary

Pan-Seared Beef Medallions with Simple Port Sauce
Difficulty: Easy
Preparation: 5 min
Cooking: 20 min
Makes: 6 servings
Best Suited for: Dinner Party,

Nutritional Information

Per Serving ((Based on Strip Loin steak: 271 Calories, 26 g protein, 7 g fat (3 g saturated fat, 0.2 g trans fat, 64 mg cholesterol), 22 g carbohydrate (0.8 g fibre), 439 mg potassium, 384 mg sodium Good source of iron (21% DV) and excellent source of zinc (64% DV))

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Pan-Seared Beef Medallions with Simple Port Sauce

For a quick restaurant-steak experience at home, use thick-cut beef grilling medallions or tenderloin steaks, pan-seared and served with this simple sauce. You’ll be surprised that it’s so easy to do!
1 ½ lb (0.68 kg)Beef Tenderloin or Strip Loin Grilling Medallions/Steak, 1-inch (2.5 cm) thick (about 6 medallions)
½ tsp (2 mL)EACH salt and pepper
4 tsp (20 mL)vegetable oil
1onion, chopped
1 tbsp (15 mL)chopped fresh sage (or 1 tsp/5 mL crumbled dry sage)
1 cup (250 mL)sodium-reduced beef stock
⅓ cup (75 mL)port or red wine
1 cup (250 mL)canned whole berry cranberry sauce
1 tsp (5 mL)finely grated orange rind
  1. Season medallions with salt and pepper. Heat oil over medium-high heat in heavy skillet; add medallions and cook about 12 to 14 minutes for medium rare 145°F(63°C). Remove from pan; keep warm.
  2. Reduce heat to medium, fry onion and sage until softened, about 2 minutes.
  3. Add stock and port; bring to boil to deglaze pan, stirring up any browned bits from pan with wooden spoon. Stir in cranberry sauce; bring to boil and cook until slightly reduced, about 5 minutes. Stir in orange rind. Serve with medallions.

Port-Glazed Beef Steak with Poached Pear

YUM! Need we say more about this recipe? Beef Medallions are cut from traditional steaks, perfectly portioned to fit neatly on the plate. No need to cut them down to size to serve.

Grilled Beef Medallions with Goat Cheese

In Quebec, cottage-industry cheeses are just one of the many regional treasures. The thick-cut Beef Medallions in this recipe make it easy to enjoy this steak-house experience at home.

Mustard Beef Medallions with Sage Onion Compote

Beef Medallions are elegant single portioned steaks that fit perfectly on the plate. Make with Grilling or Marinating Medallions, adjusting the recipe marinating time to suit the beef cut.

Glazed Beef Medallions with Mushrooms

This classic combination of steak and mushrooms is ready in minutes. With a little forward thinking, you can use Marinating Medallions and marinate before cooking (see Cook's Notes).

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