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  • Beef medaillons on a bed of vegetables with red wine sauce

Beef medaillons on a bed of vegetables with red wine sauce

Main course | Easy | 1 hour
Main course
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 300
  • Lipides 14 g 22 %
    • Saturated fat  3 g
    • ++ Trans fat 0 g 18 %
  • Cholesterol 50 mg
  • Sodium  630 mg 26 %
  • Carbohydrate 15 g 5 %
    • Fibre  3 g 12 %
    • Sugars  6 g
  • Protein 31 g
    • Vitamin A 20 %
    • Vitamin C 110 %
    • Calcium 6 %
    • Iron 30 %
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Recipe details

Ingredients

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Directions

  1. Preheat oven to 200°C (400°F).
  2. Heat 15 mL (1 tbsp.) of oil over medium-high in an ovenproof skillet. Add garlic, mushrooms, red pepper and zucchini.
  3. Cook for 2 to 3 minutes or until vegetables are tender but still crunchy. Keep warm. Salt and pepper beef medaillons. In the same skillet, add remaining oil and sear meat over medium-high heat for 3 minutes.
  4. Turn once during cooking. Place in oven and cook for 10 minutes or until desired degree of doneness. Remove beef medaillons. Place skillet over medium-high heat and add wine, scraping bottom to loosen all particles.
  5. Reduce by half and add prepared demi-glace and herbs. Mix and cook until sauce is hot. Place one-quarter of vegetables on each plate, top with a beef medaillon and cover with red wine sauce. Serve with brown rice or baked potato.

Variation: Replace 250 mL (1 cup) of zucchini with 175 mL (3/4 cup) of artichoke hearts and 60 mL (1/4 cup) of pitted black olives.

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