https://youtube.com/watch?v=leUdAlYY3FQ%3Frel%3D0%22+allowfullscreen%3E%3C
Striploin Medallions with Caramelized Pear & Cranberry Sauce
25 mins |
Servings:
4 |
Prep:
5 mins |
Cook:
20 mins
https://youtube.com/watch?v=leUdAlYY3FQ%3Frel%3D0%22+allowfullscreen%3E%3C
Striploin Medallions with Caramelized Pear & Cranberry Sauce
25 mins
Servings:
4
Prep:
5 mins
Cook:
20 mins
Striploin Medallions with Caramelized Pear & Cranberry Sauce
25 mins
Servings:
4
Prep:
5 mins
Cook:
20 mins
Ingredients
Ingredients
- Beef Strip Loin Medallions 1” (2.5cm) thick
- salt and pepper
- 2 tbsp canola oil (divided)
- 1 shallot, minced
- 1/2 cup (125 mL) dried cranberries, roughly chopped
- 1/2 firm pear: Anjou or Bosc variety, chopped
- 1/2 cup (125 mL) EACH dry red wine and low-sodium beef broth
- 1 tsp (5 mL) Dijon mustard
- 1 oz spiced rum
- salt and pepper
- 1 tbsp (15 mL) cold butter
Method
- Heat a heavy skillet over medium-high heat with oil.
- Season the medallions with salt and pepper and sear 5-6 minutes per side or until 145F (63C) for medium-rare doneness. Remove from heat and tent with foil.
- Add shallots, cranberries and pears to skillet stir in beef drippings until slightly soften.
- Add red wine and beef broth to deglaze the skillet mix in Dijon mustard and season with salt and pepper.
- Bring sauce to a boil and reduce by half.
- Right before removing sauce from heat at desired consistency add spiced rum and butter.
- Stir until melted and spoon sauce over striploin medallions.