Thursday, October 6, 2011

Petite Medallions with Creamy Mushroom Sauce

A few months ago, I got second place in a Chowstalker contest, and I've been patiently waiting for the weather to cool off so I could redeem my U.S. Wellness Meats gift certificate.  Last week I knew it was time.  I was going to be economical and just get a bunch of ground beef, but then my BFF said "get some steaks!"  And so I did.  I got a hanger steak (because I can't find that cut locally), teres major (because it sounds fancy and I'd never heard of it), some lamb ribs, bison stew meat, and some pet burger for my sweet cat, Lala.

I started with the teres major.  This cut comes from the shoulder and is similar to tenderloin; the site said "if sliced into medallions, they are appropriately named petite tender medallions."  Sounds good to me!  There's a lot of cream in this recipe; I've been watching my dairy intake lately (doing so makes it even easier to maintain my weight), so this isn't something I would have all the time.  Coconut cream can often be substituted but it does have some natural sweetness, and I didn't want to experiment with my fancy steak.

1.3 lbs teres major or tenderloin
Clarifed butter for the pan
Salt & pepper

1 cup sliced baby bella mushrooms
1/2 cup heavy cream
2 TBS butter
2 tsp arrowroot
Herbs of choice- I used a little dried thyme, will try tarragon next time!
Salt & pepper

1lb frozen cauliflower
1/4 cup heavy cream
More butter!
More salt & pepper

Leave the meat out at room temp for 30 minutes or so before cooking.  Trim silver skin, slice into 2" medallions, sprinkle with salt & pepper, and preheat oven to 300.  Heat a couple tablespoons of clarified butter to medium-high, and place medallions in the pan. Cook a little over a minute on both sides until they get some brown on the top and bottom, then transfer the meat to a baking dish and put in the oven.  While all this is going on, try to multi-task and prepare the frozen cauliflower per the instructions for the stovetop.  When it's done, drain the water, cover, and set it back  on the stove to keep warm.

Once the meat is in the oven, add a couple more tablespoons of butter to the hot pan, and add the mushrooms.  Saute until they start to brown, then add the 1/2 cup of heavy cream, arrowroot, and dried herbs.  Once the sauce is bubbly and thickened to your liking, see if it needs any salt & pepper, and set it aside.  Almost there!  Next, add 1/4 cup of cream to the cauliflower and puree to a mashed potato-ish consistency.  Add butter, salt & pepper to taste, remove your meat from the oven (it should've been in there about 7 minutes and should be about medium), and serve.