Name: Glazed Medallions with Mushrooms
Ingredients: 3/4 cup Diana Sauce (Original, 175mL); 2 tbsp fresh lemon juice (30mL); 4 cloves garlic (minced); 3 green onions (thinly sliced); 1 tsp rosemary (crumbled dried 5mL); 1-1/2 lb mushrooms (assorted mixed (such as button, cremini, portabello, shiitake or oyster), 750 g); 1 sweet onion (cut into wedges); Salt; pepper; 2 tbsp butter (30mL); 1-1/2 lb Beef Strip Loin Grilling Medallions (1 inch (2.5 cm) thick, 750 g, about six)

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(NC) – This classic combination of steak and mushrooms is ready in minutes. With a little forward thinking, you can choose to use Marinating Medallions and marinate before cooking.

Glazed Medallions with Mushrooms

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Makes Servings

Ingredients

3/4 cup Diana Sauce Original, 175mL
2 tbsp fresh lemon juice 30mL
4 cloves garlic minced
3 green onions thinly sliced
1 tsp rosemary crumbled dried 5mL
1-1/2 lb mushrooms assorted mixed (such as button, cremini, portabello, shiitake or oyster), 750 g
1 sweet onion cut into wedges
Salt
pepper
2 tbsp butter 30mL
1-1/2 lb Beef Strip Loin Grilling Medallions 1 inch (2.5 cm) thick, 750 g, about six

Instructions

Combine Diana Sauce, lemon juice, garlic, green onions and rosemary in bowl. Remove 1/4 cup (50 mL) for basting.
Cut mushrooms into large chunks, keeping oyster mushrooms whole. Toss with onion, and salt and pepper to taste. Pan-fry in butter in nonstick skillet over medium heat for about 12 minutes or until slightly caramelized and liquid has evaporated. Stir in Diana Sauce mixture; heat through.
Meanwhile, season medallions with salt and pepper to taste. Grill over medium-high heat for 5 to 6 minutes per side for medium-rare, brushing with reserved sauce occasionally. Let stand for 5 minutes.
Serve each topped with pan-fried mushrooms.

Notes

Nutritional Information

Per Serving: 305 Calories, 29 g protein, 10 g fat, 25 g carbohydrate. Excellent source of iron (25%DV) and zinc (69%DV), source of vitamin D (10%DV), 14%DV sodium.