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Beef Medallions in Mushroom Cream Sauce with Rice Skillet Recipe

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This delightful dish features tender beef medallions bathed in a creamy mushroom sauce, served alongside fragrant rice. It’s a comforting meal that brings warmth and joy to any dining experience.

Ingredients

Scale
  • 1 pound beef tenderloin, trimmed and cut into 1-inch medallions
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 8 ounces cremini or button mushrooms, sliced
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • 1 cup long-grain rice
  • 2 cups chicken broth (or water)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Season the beef medallions with salt and black pepper. Let them rest for about 10 minutes to absorb the spices.
  2. In a large skillet, heat the olive oil and butter over medium heat. Wait until the butter is melted and lightly foaming before adding the medallions.
  3. Place the beef medallions in the skillet and sear for about 3-4 minutes on each side until they have a nice brown crust and are medium-rare inside. Use a meat thermometer to check for an internal temperature of about 135°F (57°C).
  4. Remove the medallions from the skillet and place them on a plate. Cover with foil to keep warm.
  5. In the remaining fat, sauté the onions for about 2-3 minutes until they are soft and translucent. Be careful not to burn them.
  6. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
  7. Add the sliced mushrooms to the skillet and mix well. Sauté the mushrooms for about 5 minutes until they are soft and release their juices.
  8. Pour in the chicken broth, heavy cream, thyme, Dijon mustard, and Worcestershire sauce. Stir well and bring everything to a simmer. Let the sauce simmer for about 5-7 minutes until it thickens slightly.
  9. Return the beef medallions to the skillet and heat them in the sauce for 2-3 minutes to combine the flavors.
  10. Meanwhile, prepare the rice: In a separate pot, bring the chicken broth (or water) and salt to a boil. Add the rice, cover, and reduce the heat. Let it simmer for about 15 minutes until the rice is cooked.
  11. Fluff the rice with a fork and serve it alongside the beef medallions and mushroom sauce. Garnish with fresh parsley.

Nutrition

Keywords: Avoid overcooking the medallions to keep them tender and juicy. You can adjust the ratio of broth to cream in the sauce according to your preference. Preparing ingredients in advance can make the cooking process smoother.

Find it online: https://cinnamonbelle.com/beef-medaillons-in-pilzrahmsose-mit-reis-pfanne-rezept/