Ernest Reynoso Gala


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.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s