Beef Medallions with Mushroom Sauce

By MiNDFOOD Magazine
Beef Medallions with Mushroom Sauce
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Beef Medallions
  • 2 tbsp extra virgin olive oil
  • 2 tsp za’atar spice mix or oregano
  • 20g dried porcini mushrooms
  • 1 shallot, finely diced
  • 2 large brown mushrooms, sliced
  • 1 cup button mushrooms, sliced
  • 1 tsp paprika
  • ½ tsp cinnamon
  • ½ cup marsala, sherry or aperol
  • ½ cup sour cream, plus extra to serve
  • Chives, chopped, to garnish


Remove beef medallions from packaging and rub with 1 tablespoon of the oil. Rub the za’atar or oregano over the meat, covering all sides. Allow the meat to rest at room temperature for 10 minutes.

Meanwhile, soak porcini mushrooms for 10 minutes in hot water. Heat a large frying pan over medium heat. Add remaining oil and fry shallot until tender. Drain porcini, discarding liquid, and chop. Add all the mushrooms, reduce heat to low heat and cook for 15 minutes, stirring occasionally. Stir in paprika and cinnamon and season with sea salt flakes and freshly ground black pepper. Pour in fortified wine and allow to reduce for 5 minutes. Stir in sour cream.

Meanwhile, heat a skillet, frying pan or barbecue plate over a medium to high heat. Grill the medallions for 3-4 minutes one side. Turn and grill for a further 3-4 minutes for medium-rare. Leave to rest, covered, for 5 minutes.

For a shared dish, spread the mushroom sauce on a warm plate. Slice medallions across the grain and arrange on mushroom sauce. Dollop with extra sour cream and garnish with chives.

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