A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Beef Medallions With Sour Cream Sauce
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- #31314
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
2 pounds filet of beef
3 tablespoons butter
1/4 pound mushrooms, thin sliced
1 tablespoon shallots, minced
2 tablespoons red wine vinegar
2 tablespoons capers
1 cup sour cream
1 tablespoon chopped fresh dill
directions
Trim all fat from beef. Cut the fillets into 12 crosswise pieces of equal size, about 1/2-inch thick.
Melt 2 tbsp of butter in a skillet large enough to hold the pieces comfortably without crowding. Add the pieces of filet and cook over moderately high heat about 35-40 seconds. The pieces should be nicely browned on one side.
Turn the pieces and cook for about 30-45 seconds on the other side. Immediately transfer the pieces to a warm serving platter.
Add the mushrooms to the skillet and stir. Add the shallots and cook for about 15 seconds. Stir in the vinegar and capers. Add the sour cream and stir well.
Let the sauce come to a simmer. Add any juices that have accumulated around the steak on the serving platter. Remove the skillet from the heat and swirl in the remaining butter.
Pour the sauce over and around the steak and sprinkle the dill on top.
added by
7Hawks
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 4, 2006
I LOVED THE BASES OF THIS DISH I CHANGED IT A LITTLE I ADDED BALSAMIC VINIGAR INSTEAD OF THE OTHER I HAVE ALSO ADDED TURNIPS AND LAYERED THEM IN BETWEEN TWO PEICES OF THE MEAT I ALSO HAVE USED THIS WITH PORK TENDERLOIN REMEMBER TO HAVE FUN AND COOK WITH A FRIEND PEACE AND LOVE. KK
February 12, 2006
When choosing this recipe, it seemed that it would taste sort of like a stroganoff. Not so much once we prepared it. There is some misinformation in the directions for starters. Do NOT simmer the sauce with the sour cream. That will make it curdle. The sour cream should be added and then just heated until warm. Also, unless you love the pickled taste of capers we suggest reducing the amount in half (if you even want to add them!). The recipe really doesn't need them since it has the tang from the red wine vinegar. For that matter, we would have preferred just red wine (not vinegar) in this, which of course, would turn this into the stroganoff taste we were expecting.