Trim tenderloin and cut into 6 pieces. Flatten meat between 2 sheets of plastic wrap.
Melt a bit of butter and olive oil in a skillet and brown medallions 3-4 minutes per side.
Remove meat. Add mushrooms to skillet and brown lightly.
Add chopped shallot and cook 1 minute.
Add white wine and reduce by half.
Add stock and reduce to desired consistency.
If sauce is too acidic, add a little sugar.
Divide medallions between two plates, top with sauce and serve with coucous and green vegetables (broccoli, asparagus, green beans, etc.).
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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