Mom's Medallions of Beef

Mom's Medallions of Beef

0
Ali 3

"My mom fell in love with these medallions of beef when she lived in California. When the restaurant was about to close, the owner took her back to the kitchen and taught her how to make them. We beg for them on all special occasions! Serve over wide egg noodles."
Saved
Save
I Made it Rate it Share Print

Ingredients

35 m servings 788 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 788 kcal
  • 39%
  • Fat:
  • 64.8 g
  • 100%
  • Carbs:
  • 6g
  • 2%
  • Protein:
  • 43.6 g
  • 87%
  • Cholesterol:
  • 208 mg
  • 69%
  • Sodium:
  • 761 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Melt butter in a large skillet over medium heat. Cook beef slices in butter until browned completely, about 5 minutes per side. Remove beef slices to a plate, reserving butter and drippings in the skillet.
  2. Saute mushrooms and onion in the butter mixture until onions are clear, 5 to 7 minutes. Push the vegetables to the edge of the skillet.
  3. Stir red wine and beef baste into the butter mixture in the skillet; cook and stir, adding more beef base as needed, until the sauce is thickened, 7 to 10 minutes.
  4. Arrange beef slices into the gravy. Top each beef slice with a slice of ham. Top the ham with Monterey Jack cheese. Put a lid on the skillet and cook until the cheese melts, about 5 minutes.
  5. Remove medallions to a platter. Spoon sauce and vegetables over the medallions.

Footnotes

  • Cook's Note:
  • Meat will be pink on the inside. For well-done, cut tenderloin thinner.

Reviews

0