Glazed Beef Medallions with Mushrooms

Glazed Beef Medallions with MushroomsThis classic combination of steak and mushrooms is ready in minutes and perfect for entertaining!

3/4 cup (175mL) barbecue sauce
2 tbsp (30mL) fresh lemon juice
4 cloves garlic, minced
3 green onions, thinly sliced
1 tsp (5mL) crumbled dried rosemary
1 1/2 lb (750g) assorted mixed mushrooms (such as button, crimini, portabello, shiitake or oyster)
1 sweet onion, cut into wedges
Salt and pepper
2 tbsp (30mL) butter
1 1/2 lb (750g) Beef Strip Loin Grilling Medallions (about six), 1 inch (2. 5 cm) thick

Combine barbecue sauce, lemon juice, garlic, green onions and rosemary in bowl. Remove 1/4 cup (50mL) for basting.

Cut mushrooms and into large chunks, keeping oyster mushrooms whole. Toss with onion and salt and pepper to taste. Pan-fry in butter in nonstick skillet over medium heat for about 12 minutes or until slightly caramelized and liquid has evaporated. Stir in remaining barbecue sauce mixture; heat through.

Meanwhile, season medallions with salt and pepper to taste. Grill over medium-high heat for 5 to 6 minutes per side for medium-rare, brushing with reserved sauce occasionally. Let stand for 5 minutes. Serve each topped with pan-fried mushrooms.

Recipe Courtesy of Canada Beef Inc.