Sautéed Medallions with Pearl Onion Red wine Sauce
Serves: serves 2-3
  • 1 pound Certified Angus Beef ® bottom sirloin medallions (2-3 ounces each)
  • 2 tablespoons vegetable or canola oil
  • 1 cup frozen petite pearl onions
  • ½ cup red wine blend
  • ½ cup beef stock
  • 1 tablespoon tomato paste
  • ½ teaspoon coarse kosher salt
  • ½ teaspoon cracked black pepper
  • 2 sprigs fresh thyme
  1. Pat beef medallions dry. Heat oil in pan over medium heat. Sear medallions, browning for 2 minutes on each side to develop a dark mahogany crust; remove from pan.
  2. Add pearl onions and sear until golden. Add red wine; reduce by half. Add beef stock, tomato paste, salt, pepper and thyme. Simmer 2 minutes until sauce has thickened.
  3. Add medallions, cover and turn off heat. Allow to sit covered for five minutes before serving.
Recipe by Certified Angus Beef brand blog - Go Rare at