NUTRITION

SERVINGS

INGREDIENTS

6 oz Beef Medallions

100 g White Mushrooms

1 small Shallot

1 clove Garlic

1 tsp Olive Oil

1/4 cup Half-and-Half

1/2 cup Low Sodium Chicken Broth

Salt and Pepper to taste

PREPARATION

• 1

  Pat the beef medallions dry with a paper towel and season both sides generously with salt and pepper.

• 2

  Heat the olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Add the beef medallions to the skillet and sear them for about 3-4 minutes on each side until a golden crust forms; adjust the time depending on desired doneness. Remove the medallions and let them rest on a plate.

• 4

  In the same skillet, reduce heat to medium and add the finely chopped shallot and minced garlic. Sauté for about 1 minute until fragrant.

• 5

  Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 4-5 minutes.

• 6

  Pour in the low sodium chicken broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.

• 7

  Stir in the half-and-half and let it simmer gently for 2-3 minutes until the sauce slightly thickens.

• 8

  Return the beef medallions to the skillet, spooning some sauce over them, and heat through for an additional minute.

• 9

  Taste and adjust seasoning with salt and pepper, then serve the beef medallions drizzled with the creamy mushroom sauce.