Sunday, March 03, 2013

Beef Medallions with Mushrooms and Onions on a bed of Spinach with a Beef and Butter Sauce


Yeah... I've never been too clever about coming up with short names for dishes; so the names are pretty much what is in them. Sorry about that!

I did not make this with blogging it in mind; so I didn't measure stuff. So the following is pretty much a total guess... so just flow with it. Basically seasoned some flour; so just sprinkle the stuff in it; and added "about the right amount" of butter... but the amounts should be close.

I wanted something fast and easy, but having spent several days in Baltimore eating good food; I was in the cooking mood. Decided on some sort of steak with mushrooms and onions; saw some thin cut Eye of Round steaks and the whole "medallions"thing took form.

Because of the onions, beef stock and butter; this had a very French Onion Soup flavor to it, and the floured medallions had a veal scallopini feel. Turned out very good. Probably took less than 30 minutes total.



  • pack of thin cut Eye of Round steaks (there were 7 of them)
  • 1 medium onion, slivered (thin vertical cuts)
  • 5 Crimini Mushrooms, about 5 slices per mushroom
  • 3 cloves Garlic, minced
  • 2 Tbs Olive Oil
  • 1/3 C flour
  • 1 tsp Savory Salt
  • Fresh ground Pepper to taste
  • 1/2 tsp ground Thyme
  • 1/2 tsp Paprika
  • 1 Egg
  • 1.5 C Beef Broth
  • 1 Tbs Butter
  • 1 bunch (or 1 pkg frozen) Spinach
Prep the onions and mushrooms, add the olive oil to a skillet and then saute then with the garlic, until the mushrooms are a bit caramelized and the onions are wilted. Remove and set aside. Add some more olive oil to the skillet if the mushrooms soaked it all up.

Beat the egg for an egg wash and put on a plate, put the flour on a separate plate and stir in all the ingredients with a fork. (You can do this while the onions/mushrooms are cooking)

Dip a steak in the egg wash, then in the seasoned flour and then place in the skillet. On medium heat. I fit 4 steaks in the skillet, so had to do two batches. Because they are so thin you aren't really cooking until "done" as much as cooking till they are somewhat browned on each side. You may have to add more oil when you flip them so the one side doesn't stick.

Brown, then remove and set aside and do the second batch. Once all done, deglaze the skillet with the beef stock and add the butter, cut in thin slices (so it melts faster) and turn the temp up a little higher. Add in the mushrooms/onions and stir around; then slide in the steaks and spoon the sauce and mushrooms/onions on top. Turn down and let simmer for about 5 minutes; just so that the sauce reduces some and all the flavors combine.

Cook the spinach (wilt it in a pan or microwave if frozen), arrange on a plate,. add a few medallions on top and cover with the mushrooms/onions and spoon on some sauce!

1 comment:

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