Step-by-step instructions
- Season the filet de bœuf generously with salt and pepper on all sides.
- Heat the olive oil and butter in a skillet over medium heat until melted and bubbling.
- Add the échalotes and sauté until they turn translucent, about 2-3 minutes.
- Introduce the mushrooms to the pan, cooking until they are beautifully browned, around 5-7 minutes.
- Remove the sautéed mixture from the skillet and set aside.
- Sear the filet de bœuf in the same skillet, cooking to your desired doneness—around 3-4 minutes per side for medium-rare.
- Return the mushrooms and échalotes to the pan with the beef.
- Pour in the cream, stirring to combine, and heat through for another couple of minutes.
- Serve the beef medallions, drizzled with the creamy mushroom sauce.
Best ways to enjoy it
To make your presentation as delightful as the dish itself, plate the medallions on a warm plate, generously topping each with creamy mushroom sauce. Pair with a side of creamy mashed potatoes, sautéed green beans, or a crisp salad for a balanced meal. A full-bodied red wine, like a Cabernet Sauvignon, pairs wonderfully with the richness of the beef.
Storage and reheating tips
Leftovers, if there are any, can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of cream to loosen the sauce. If you want to keep it longer, you can freeze the beef medallions and sauce in a freezer-safe container for up to 3 months. Just be sure to thaw in the refrigerator overnight before reheating.
Helpful cooking tips
- For the best flavor, let your beef come to room temperature for about 30 minutes before cooking. This helps it cook more evenly.
- Don’t overcrowd the pan when searing the beef; you want that beautiful, caramelized crust which can only happen when the meat is not crowded.
- Consider finishing the sauce with a sprinkle of fresh herbs, such as parsley or thyme, for an added layer of flavor and freshness.
Creative twists
Want to make this dish your own? Try adding a splash of white wine to deglaze the pan after sautéing the mushrooms for an added zing. You could also incorporate different types of mushrooms, like shittake or portobello, for varying textures. For a lighter option, swap out the cream for a blend of Greek yogurt and a bit of stock for a tangy twist.
FAQs
How long does it take to make Beef Medallions with Creamy Mushroom Sauce?
The entire process takes roughly 30-40 minutes, making it perfect for a weeknight dinner when you want something special without too much fuss.
Can I substitute the filet de bœuf?
Absolutely! While filet de bœuf offers unmatched tenderness, cuts like ribeye or sirloin can also work if you prefer a different flavor or are looking to save a bit.
Is it safe to store leftovers?
Yes! Just ensure you place leftovers in an airtight container and consume them within three days for the best flavor and safety.
With this guide in your culinary arsenal, you’re all set to celebrate with Beef Medallions with Creamy Mushroom Sauce! Enjoy the rich flavors and the joy of creating this dish from scratch.
