Strip Loin Medallions and Warm Parsley Vinaigrette

Strip Loin Medallions and Warm Parsley Vinaigrette
  • 4 servings
  • 0:10 Preparation
  • 0:07 Cooking
  • 0:22 Total Time


Add all
  • 4 x 5 oz
    (4 x 150 g)

    strip loin medallions

  • Salt and pepper to taste

  • 3 Tbsp.
    (45 mL)

    extra virgin olive oil

  • Vinaigrette

  • 1/2 cup
    (125 mL)

    extra virgin olive oil

  • 1/2 cup
    (125 mL)

    finely chopped flat leaf parsley

  • 2-3 Tbsp.
    (30-45 mL)

    red wine vinegar

  • 3-4

    garlic cloves

  • 1 tsp.
    (5 mL)

    hot pepper flakes

  • 1 tsp.
    (5 mL)

    dried oregano


Preheat the oven to 350°F (180° C).

In a bowl, combine all the vinaigrette ingredients.

In a frying pan, sear the seasoned medallions over medium-high in the olive oil.

Continue cooking in the oven for 4 to 7 minutes.

Remove from the oven, cover the medallions loosely with aluminium foil and let rest for 5 minutes.

Then add the accumulated meat juices to the vinaigrette.

Nap the medallions with the vinaigrette sauce.

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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© Société des alcools du Québec, 2007