Beef Medallions with Jus, Polenta and Mushrooms

By Libby Tosswill, Silver Fern Farmer
Beef Medallions with Jus, Polenta and Mushrooms
Preparation Time
20min
Cooking Time
40min
Serves
3-4
Difficulty
Moderate
Rating
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Ingredients

  • 1 pack Silver Fern Farms Beef Medallions

Mushrooms

  • 1 tsp fresh thyme leaves
  • 2 cloves garlic, chopped
  • 4 Tbsp olive oil
  • ½ lemon, juice only
  • 4 portobello mushrooms, cleaned

Jus

  • 75 g butter
  • 1½ cups red wine
  • ½ cup beef stock
  • 1 tsp balsamic vinegar
  • 3 tsp quince jelly or honey
  • 1 tsp soy sauce
  • 1 tsp cornflour

Polenta

  • ½ cup polenta
  • ½ cup grated parmesan

Method

Preheat oven to 220°C. Mix thyme, half the garlic, 3 Tbsp olive oil and lemon juice together in a bowl. Season. Spoon mixture over mushrooms; put them stem-side in a baking dish. Bake for 15-20 minutes or until soft.

Pan-fry medallions in remaining olive oil on high heat for 2½-3 minutes each side. Remove and rest 5 minutes.

Deglaze pan with ¼ cup red wine, add remaining garlic, cook 1 minute. Add remaining wine and stock; simmer fast for 5 minutes. Add balsamic, quince jelly, soy sauce, plus cornflour mixed with 1 tablespoon water; simmer 2 minutes. Season. Take off heat and stir in 25 g butter. 

Cook polenta according to packet instructions. Stir in remaining butter and parmesan. Season.

Serve polenta topped with beef, mushrooms and jus.

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