Beef Medallions with Honey-fried Portobello Mushrooms

Beef Medallions with Honey-fried Portobello Mushrooms
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 4

    1 1/2 in. (3 cm) thicktop sirloin beef medallions

  • 8-10

    portobello mushrooms sliced

  • 4 tsp.
    (20 mL)


  • 2 tsp.
    (10 mL)

    bio honey

  • 3 Tbsp.
    (45 mL)

    raspberry vinegar

  • 1 Tbsp.
    (15 mL)

    beef broth


In a skillet over medium heat, fry mushrooms in butter and honey.

Add raspberry vinegar and reduce slightly. Add broth.

Keep warm.

Preheat a heavy-bottomed skillet or the barbecue to medium-high.

Sear medallions meat 3 minutes, flip them over and cook 2 - 3 minutes.

Spoon mushrooms into the centre of the plate and lay medallion over them.

Serve with cauliflower and broccoli florets with parmigiano.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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