Beef Medallions in Portobello Wine Sauce

Beef Medallions in Portobello Wine Sauce

This Beef Medallions in Portobello Wine Sauce is the perfect go-to dish when it’s time for a dinner party that looks great on the table and tastes like you spent all day in the kitchen. Your dinner guests who are Tolerant Vinotypes are going to love the food pairing with Cabernet Franc or a similar intense dry red wine.

5 from 1 vote
Beef Medallions in Portobello Wine Sauce
Beef Medallions in Portobello Wine Sauce
  • 1 cup Kitchen Basics® Original Beef Stock
  • 1/2 cup Madeira wine
  • 1 tablespoon McCormick Gourmet™ Organic Thyme
  • 1/2 teaspoon McCormick Gourmet™ Organic Garlic Powder
  • 1/2 teaspoon McCormick Gourmet™ Organic Black Pepper Coarse Ground
  • 2 large portobello mushrooms thinly sliced
  • 1 tablespoon butter
  • 1 1/2 pounds beef tenderloin steaks 1-inch thick
  • 1/2 medium onion sliced
  • 1 teaspoon flour
  • 1/2 teaspoon salt
  1. Mix stock, wine, thyme, garlic powder and pepper in medium bowl until well blended. Add mushrooms; toss to coat well.

  2. Melt butter in large nonstick skillet on medium-high heat. Add steaks; cook 8 to 10 minutes or until desired doneness, turning once. Remove steaks from skillet; keep warm. Add onion to skillet; cook and stir 2 minutes or until softened. Add flour and salt; cook 1 minute, stirring constantly.

  3. Pour mushroom mixture into skillet. Boil 10 to 12 minutes or until sauce is thickened and mushrooms are tender, stirring occasionally. Add steaks to sauce; heat 1 minute. Serve immediately.

This delicious recipe for Beef Medallions in Portobello Wine Sauce pairs perfectly with the Fact 2016 Cabernet Franc.

Our Fact 2016 Cabernet Franc was produced in the Lodi appellation of California. This young wine has a dark, deep red color. The 2016 vintage from this vineyard produced a spicy, meaty, earthy and powerful Cabernet Franc. Behind some blackberry and blueberry, white pepper aromas emerge. The attack and the mouthfeel are very intense and smooth toward the finish. This wine has lush fruit and tannins with great length. This Cabernet Franc will remain nicely balanced for at least three to four years.

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1 Comment

  1. I’ve been a person who like beef, and this awesome recipe appears to be the next big thing for me. The Beef Medallion and the Fact wine seems to be what every beef lover wouldn’t want to miss out on. I’m going to try it out this weekend.

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