- Preheat the barbecue to medium-high.
- Season medallions on both sides with salt and pepper. Lightly brush mushrooms and zucchini on both sides with olive oil. Mix together the parsley and fleur de sel. Set aside.
- Heat sauce according to package directions. Keep warm. Place medallions and vegetables on the grill. Cook meat with lid closed for 5 to 6 minutes per side or until meat thermometer registers 70°C (160°F).
- Cook vegetables with lid closed for 3 to 4 minutes per side or until grilled but still crunchy. Serve medallions with portobello mushrooms and zucchini. Top the meat with mushroom sauce and sprinkle vegetables with the parsley-salt mixture.
TIP: If you've gone to the trouble of making nice grill patterns on the medallions, serve them with the sauce underneath so they're not hidden.