Beef medallions with mushrooms and wine sauce

Name: Beef medallions with mushrooms and wine sauce - Aurelia E.
Ingredients: 1 handful of fresh thyme leaves 8 medallions of beef; each weighing 85 g olive oil 2 handfuls of dried chanterelles sea salt and freshly ground black pepper 2 shallots; peeled and finely chopped 1 clove of garlic; peeled and finely chopped 1 glass of Marsala wine 4 tablespoons of crème fraîche

Diverse - Beef medallions with mushrooms and wine sauce by Aurelia E. - Recipia

Beef Medallions with Morels and Marsala Wine Sauce If you're looking for a refined, easy-to-make recipe that will impress any guest, beef medallions with morels and Marsala wine sauce are the perfect choice. This dish combines the tenderness of the meat with the intense flavors of mushrooms and wine, creating a harmonious balance of tastes. Preparation time: 15 minutes Cooking time: 15 minutes Total time: 30 minutes Servings: 4 ### Ingredients - 8 beef medallions (85 g each) - 1 handful of fresh thyme leaves - 2 handfuls of dried morels - 2 shallots, peeled and finely chopped - 1 clove of garlic, peeled and minced - 1 glass of Marsala wine - 4 tablespoons of crème fraîche - Olive oil - Sea salt and freshly ground black pepper ### Instructions 1. Preparing the morels: Start by placing the dried morels in a small bowl and covering them with boiling water. Let them rehydrate for 15 minutes to regain their texture and flavor. This is an essential step, as morels are mushrooms with a distinctive taste, perfect for complementing the meat. 2. Marinating the medallions: While the morels are hydrating, finely chop half of the thyme leaves and mix them with a few tablespoons of olive oil. Rub the beef medallions with this mixture, ensuring they are well coated. Let the meat marinate for 10 minutes, allowing the flavors to penetrate. 3. Cooking the medallions: Heat a large non-stick pan over medium heat. Season the medallions with salt and pepper on both sides. Add the medallions to the pan and sauté for about 2 minutes on each side until nicely browned. They should be cooked medium, but you can adjust the time according to your preferences. Once cooked, remove them from the pan and place them on a platter to cool slightly. 4. Preparing the sauce: In the same pan, lower the heat and add a little olive oil. Add the chopped shallots and garlic, and sauté for about 1 minute until fragrant. Drain the rehydrated morels and add them to the pan. I recommend keeping three-quarters of them whole for texture, and chopping the rest to intensify the flavor. 5. Adding the wine: Pour the Marsala wine into the pan. Don’t be alarmed if a flame occurs; it’s normal and part of the cooking process. Let it boil for about 20 seconds to evaporate the alcohol and intensify the flavors. Then, add the crème fraîche and the juices left from the meat. Season the sauce to taste with salt and pepper. 6. Finishing the dish: The sauce should be slightly thicker, but if it’s too thick, dilute it with a little water. 7. Serving: For each person, serve 2 beef medallions, generously drizzling the sauce on top. This dish pairs wonderfully with sides like mashed potatoes or celery puree, but you can also serve it alongside sautéed vegetables or creamy risotto. ### Useful Tips - You can substitute morels with other mushrooms, such as oyster mushrooms or champignons, if you can’t find morels. - If you want a more flavorful sauce, you can add a few green peppercorns or a bay leaf during cooking. - This dish is ideal for a special dinner but can also be prepared for an everyday meal, having a remarkable taste without requiring complicated techniques. Enjoy a delicious and refined dinner with these beef medallions with morels and Marsala wine sauce, a simple recipe that will surely impress with its flavor and presentation!

Beef medallions with mushrooms and wine sauce

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