Sautéed Medallions with Pearl Onion Red Wine Sauce recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Sautéed Medallions with Pearl Onion Red Wine Sauce

Serves 2 - 3
Elegant and easy, Sautéed Sirloin Medallions with Pearl Onion Red Wine Sauce is quickly made in a skillet. You'll savor the flavors of tender beef and petite onions in a rich wine sauce.
  • 1 pound Certified Angus Beef ® sirloin filets (2-3 ounces each)
  • Le Creuset stainless steel sauté pan with lid
  • 2 tablespoons vegetable or canola oil
  • 1 cup frozen petite pearl onions
  • 1/2 cup red wine blend
  • 1/2 cup beef stock
  • 1 tablespoon tomato paste
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon cracked black pepper
  • 2 sprigs fresh thyme
  1. Pat medallions dry. Heat oil in pan over medium heat. Sear medallions, browning for 2 minutes on each side to develop a dark mahogany crust; remove from pan.
  2. Add pearl onions and sear until golden. Add red wine; reduce by half. Add beef stock, tomato paste, salt, pepper and thyme. Simmer 2 minutes until sauce has thickened.
  3. Add medallions, cover and turn off heat. Allow to sit covered for five minutes before serving.

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