Ernest Reynoso Gala

BEEF MEDALLIONS WITH MUSHROOM

Beef Medallions With Mushroom

by Ernest Reynoso Gala

1) Prepare
100 grams Magnolia Gold butter
500 grams Monterey Beef tenderloin sliced into one and a half-inch round cuts.

2) For the rub, prepare
2 tsps. rock salt
2 tsps. Worcestershire sauce
1 tsp. pepper.

3) For the sauce prepare:
1/3 cup Magnolia Gold butter
1 tbsp. garlic
500 grams Portobello, abalone, button, or any mushroom of your choice
1 1/2 tsp. white pepper
1/2 cup milk
1/2 cup all-purpose cream.

4) Get one piece zucchini and slice thinly. Cook in 2 tbsp. or 30 grams butter for 5 minutes or until soft and light brown in color. Add
1/2 tsp. salt
1/4 tsp. pepper for taste.

5) Procedure: Prepare 10-inch round skillet about 2 inches high, and turner.

6) Marinate each steak with rub ingredients.

7) Heat pan, add butter and cold steaks. Bring down heat and cook each steak 3 minutes per side (for medium-well, 4 minutes per side). Remove steak and set aside. In the same pan sauté garlic in butter until light brown. Add mushrooms, salt and pepper. Cook for a while, then add milk and all-purpose cream. Stir until creamy.

8) Plate steak. Add mushroom sauce and cooked zucchini on the side. Top with lettuce or alfalfa sprouts.

 

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