Saturday, November 3, 2012

Beef Medallions with Whiskey Mushroom Sauce

Alexis found a good deal on a beef tenderloin this week and last night I broke it down into a Chateaubriand (roast), 3 beef fillets, beef tips, and 6 tournedos.

Tournedos are thinner than filet mignon.  I cut mine at 3/4" while my filet are usually 1 1/2".  I usually eat two of these medallions so you might wonder why not just eat a filet if it is the same quantity.  Both weigh 6-8 ounces.  BUT (see?  I have a big but) - two tournedos have twice the surface area as the one filet.  That means you have twice the flavor from the Malliard browning which is a good thing.  Plus they grill in almost no time - about 90 seconds per side on a hot cast iron surface.


Beef Medallions with Whiskey Mushroom sauce

by www.nibblemethis.com
Prep Time: 10 min
Cook Time: 30 min
Keywords: grill entree beef

Ingredients (serves 2)
  • 4 beef tenderloin medallions, 3/4" thick
  • salt and pepper to taste
  • 3 oz sliced baby bella mushrooms
  • 3 Tbsp unsalted butter
  • 1 Tbsp shallot finely diced
  • 1/4 cup whiskey
  • 1 cup beef broth
  • 1/4 tsp black pepper
Instructions
  1. Preheat a charcoal grill to hot (500f). Preheat a cast iron griddle or pan on the grill at the same time.
  2. In a small sauce pan, saute mushrooms in 2 Tbsp butter until cooked through, about 8 minutes. Remove to mushrooms to a plate.
  3. Add remaining 1 Tbsp butter to the same sauce pan and saute the shallot 2-3 minutes.
  4. Add the whiskey away from open flame then ignite with a long stem lighter to flambe it. Let it burn itself out, reducing the whiskey. (NOTE: This can be dangerous. Wear heat resistant gloves and have a lid ready to cover and extinguish the flame if necessary. Read Safety Tips )
  5. Add the broth and pepper, bring to a simmer. Reduce the volume by half which should take a little over 10 minutes.
  6. Return the mushrooms to the pan and keep warm.
  7. Taste for seasoning and add salt/pepper if needed.
  8. Season the medallions on both sides with fresh cracked black pepper.
  9. Oil the cast iron cooking surface and cook the medallions until they reach an internal temperature of 125-130f, about 90 seconds per side.
  10. Lightly season with salt as soon as the medallions come off of the grill.
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In the above shot, I am using a cast iron griddle insert for my Craycort grate system on a Weber Smoky Joe (also fits a small BGE).  You could also use a cast iron pan or a cast iron griddle plate.
 
Making the sauce.  An excuse to play with fire.

Look at that flavor developing!

Served with a mound of Alexis' yummy mashed potatoes.

Kingsford Invitational
Next weekend, Kingsford is hosting a "best of the best" BBQ competition and the winner-take-all grand prize is $50,000!  When I say best of the best, I am talking about the 2012 winners of select BBQ competitions like Memphis In May, Jack Daniels Invitational, American Royal, and a handful of others.  It is going to be a knock down, drag out, king of the hill competition.  When the smoke clears, one team will win bragging rights and that big check!   (For more about the Kingsford Invitational, check out Grilling.com)

I'm excited because I get to attend (spectator, not competitor) the festivities in St. Louis courtesy of Kingsford.  It is an action packed weekend and many of my favorite BBQ buds and buddettes are going to be there.  I'll be posting about it here on my blog and real time on my twitter (@nibblemethis) and Facebook page (http://www.facebook.com/NibbleMeThis2).

18 comments:

  1. It's too late now, but it would have been fascinating to see the details of your butchery of the beef. Just for the record, I bought some top sirloin at the market this morning and then had to wrestle a piece of it from my spaniel who got into the package while I was pumping gas.

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  2. I love the fire picture!!!!That is my kind of meal...I love beef-mushrooms combo and it looks fantastic on top of those creamy mashed potatoes! have fun at the event,Chris!

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  3. Wow, you made good use of the beef tenderloin. Love the photo of the fire.
    Sam

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  4. Those medallions look mouth watering Chris. I didn't know exactly what Tournedos were. I think I'll start asking for them since I'm always such a nervous tenderloin cooker. And with this sauce .... this all looks goodgrief delicious. Have a great time in St. Louie, I'll look forward to the report.

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  5. oh my gosh, this looks just delicious! i gotta get a grill!

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  6. 90 seconds really? That's good logic to reconsider when choosing beef. GREG

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  7. Wow Chris - your meal sounds and looks awesome - love the presentation. Congrats on the St. Louis trip.

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  8. I'm digging that picture while making the sauce :) Sauce AND fire.. love it!! Have fun at the best of the best.. I'm so jealous!!

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  9. More surface area is always a good thing, when it comes to marinades...or frosting. That's why I'm such a fan of cupcakes. More buttercream:cake ratio.

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  10. Great looking steaks! Enjoy the festivities in St. Louis.

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  11. Beautiful and mouthwatering dish Chris. Seriously great photos too my friend!!!

    Have fun at the BBQ competition... looking forward to your posts about it.

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  12. Another wonderful meal, as usual Chris. You keep upping the game.

    Do you have any pics or step by step guide on breaking down a tenderloin? I know I watched Alton Brown do it years ago on Good Eats, but I don't remember how. Thanks.

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  13. Chris - You are one busy butcher lately. This reminds me, awhile back I bought a whole beef tenderloin and remembered that you had posted instructions on how to break it down. Did it myself and it worked perfectly. I made so many meals from that tenderloin and it was actually quite affordable when doing the work yourself. Thanks!

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  14. Wow, Chris. My husband will go nuts for this! I love the whiskey sauce!



    Kim in MD

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  15. Chris- I forget to mention that I love your new printable recipes!



    Kim in MD

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  16. Whiskey Mushrooms Sauce? Oh my heck. Yet ANOTHER of your recipes I want to try right now!

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  17. Love that fire shot! So purty. And I am definitely a filet mignon girl and love beef medallions. I'm also a mushroom girl. And alcohol girl lol. I know I would love this.

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  18. Can you do this sauce ahead of time? Don't want to flame while company's here since I've never done it.

    Thanks,
    pb

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