Beef Medallions and Mushrooms in Red Wine Sauce
40 mins (prep 20, cooking 20)
14 ingredients
4-6 servings
Do not over cook the meat. The Beef Industry has recently started cutting the ‘beef medallion cut’ in the last two years. It is the second best cut after the beef tenderloin. The tenderloin comes from the T-bone the small portion from inside the bone and the medallion comes from a shoulder cut.

Categories:  <-60-mins , beef , equipment , french , low-carb , low-sodium , low-in... , time-to-make , very-low-carbs , holiday , european , main-dish , meat , stove-top ,
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Serving Size (129.55 g)
Servings 4
Amount per Serving
Calories 316.58 Calories from Fat 182.43
% Daily Value *
Total Fat 20.27g 124.75%
Saturated Fat 10.78g 215.55%
Trans Fat 0.24g %
Cholesterol 72.25mg 96.33%
Sodium 10827.29mg 1804.55%
Total Carbohydrate 10.33g 13.77%
Dietary Fiber 0.2 g 3.17%
Sugars 8.29 g %
Protein 22.53g 180.21%
Vitamin A 185.41IU% Vitamin C 0.01mg%
Calcium 36.24mg% Iron 2.65mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
coarse salt, fresh, coarse ground black pepper, large shallot, sliced mushrooms, large garlic cloves, dried thyme, dried rosemary, dry red wine