Beef Medallions with Mushroom Gravy & Mashed Potatoes with Onions

October 13, 2018 sandeelane

My son went to the grocery store and brought home a package of lovely beef medallions wrapped in bacon. How nice, I had never prepared them before and was excited to give it a try. I decided to create a basic and easy old fashioned meat and potatoes meal. We were both thrilled with the results and my son’s reaction at the end of the meal was, “I’m going to get those again the next time I go shopping!” Well, there is no better reassurance then that of a well created, delicious meal!

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I created a YouTube video showing how I created this delicious meal. If you are unsure of any of the instructions, you can watch me prepare Beef Medallions with Mushrooms Gravy, Mashed Potatoes with Onions and Salad in real time, from start to finish. We can cook along together! It’ll be fun! It is a calm and quiet video and very easy to comprehend.

Beef Medallions, Mushroom Gravy, Mashed Potatoes with Onions

Ingredients:

2 Beef Medallions
olive oil
1 medium onion
6 potatoes
salt and pepper
7 large mushrooms
butter
1 cup beef broth
1/4 tsp dry mustard
1/2 tsp garlic salt
1/3 cup sour cream
salad and dressing

Instructions:

1. Light a candle, everything is more fun by candle light! It also helps me to not cry when I slice the onions!

2. Pour yourself a glass of wine and take a sip … or 2 … depending on how your day went. I usually drink red with steak, but since I didn’t have any on hand I went with my favorite, a sweet, fruity German wine, Niersteiner Spatlese Late Harvest. It comes in a lovely blue bottle.

3. Put a pot of water for the potatoes on the stove and turn on high. Put 1-2 tablespoon of olive oil in a fry pan.
5. Slice or dice a medium onion, your preference of the type of onion, I used a red onion.
6. Have a sip of wine.
7. Peel, rinse and cut the 6 potatoes into approximately 2” pieces.
8. When the water starts to gently boil, put the potatoes in the pot and add 1 tablespoon of salt. I like to use coarse pink Himalayan Crystal Salt in my salt grinder. It also comes in fine ground and looks really pretty on a dining table in a clear glass shaker.
9. Have a sip of wine.

10. Slice the mushrooms – I used 7 large, but if I had more on hand I would have used them. I love mushrooms!
11. Have a sip of wine.

12. Turn the element for your frying pan on medium/high, #7, and let it heat up a minute before adding your beef medallions.
13. Put the medallions in the pan and place the onions around them. Check the time…write it down if you tend to forget!
14. Test a potato by putting a knife into the center, it should slide in easily, and when it does pour the water and potatoes into a strainer in your sink.
15. Stir the onions a bit and pour yourself some more wine.
16. Everything is starting to smell AMAZING!

17. My medallions are 2” thick and I cooked them for approximately 4 1/2 minutes per side. I like them rare, so if you like yours cooked medium or well, you’ll need to leave it in the pan a bit longer. A total of 6 minutes more per side for medium and 8 minutes per side for medium well.
18. Stir your onions periodically and if your pan is a bit dry add a little more olive oil.
19. Check the potatoes and have a sip of wine.

20. Strain the potatoes and add about a tablespoon of butter to the pot they were in.
21. Remove the medallions to a plate.
22. Remove the onions to the plate also.
23. Turn the element to low and put a tablespoon of butter and a tablespoon of oil in the same frying pan the onions and medallions were in – the oil will prevent the butter from burning. Scrape the bottom a bit to loosen the onion and medallion flavours – (you could add the broth now and do the loosening, this is called deglazing).
24. Add the mushrooms to the pan and 1 cup of beef broth – turn your heat to medium. If you have red wine you could add a splash, (about 3 or 4 tablespoons).
25. Salt and pepper to taste.

26. Add the potatoes back to the pot you cooked them in.
27. For every 6 potatoes, add ¼ teaspoon of dry mustard, ½ teaspoon of garlic salt and 1/3 cup sour cream. You’ll probably have left over potatoes and you can fry these up tomorrow morning with your eggs.
28. Take a sip of wine and mash those potatoes until smooth!

29. Stir your mushrooms and be sure to scrape all the yumminess on the bottom!
30. Add the onions to the potatoes, stir in, and then cover to keep them warm.
31. Mmmmm, this is going to be delicious!

32. Depending on how much gravy you want, you could turn your mushrooms on low or off, or cover them so all the liquid doesn’t evaporate.
33. I prewashed my salad greens and tomatoes, so I just needed to slice the tomatoes and dress the salad with some blue cheese dressing … my favorite!
34. I had some left over roast veggies from the day before, so I thought I would add them to the meal … you can never have too many veggies!