Tenderloin Medallions with Onions and Port Sauce

Tenderloin Medallions with Onions and Port Sauce


Ingredients

  • 500 g (18 oz.) red onion, thinly sliced
  • 4 oz. clarified butter
  • 9 tablespoons veal stock or broth
  • 1/2 cup Port
  • 2 oz. brown sugar
  • Vegetable oil
  • Salt and pepper to taste
  • 1 tablespoon horseradish
  • 1 Package La Cense Tenderloin Medallions

Instructions

Sauté the onions in a skillet with the clarified butter and brown sugar for about 2 minutes until they caramelize. Add the horseradish and about half of the veal stock or broth to the onions. Reduce the sauce at a simmer until it thickens and then set aside. Place the Port and the remaining stock in a small saucepan. Simmer until the liquid is reduced by half. Season the beef with salt and pepper. Heat the oil in a skillet. Sear the beef medallions for one minute on each side. Finish cooking in the oven or under the broiler until the desired doneness is reached, about 1 minute for medium-rare. Our grass-fed medallions cook quickly because they have little fat content. Spoon the sauce around the medallions and onions and serve hot.


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