Flaming Whisky Beef Medallions

March 20, 2011
0 Ratings
  • Serves 4
Author Notes

I had a version if this at a Tucson restaurant years ago. I created my own version when I couldn't find the original recipe. It is ideal if you make your own polenta, but works well with a prepackaged brand as well. It has a great mix of texture and it is fun to set on fire! —Jenispacepod

What You'll Need
  • 24 ounces Beef Medallions
  • 4 ounces Sliced Portobello Mushrooms
  • 1 Polenta Package
  • 2 ounces whisky
  • 1 teaspoon chopped shallots
  • 1 tablespoon chopped sage
  • 4 ounces Beef flavor Better than Bouillion (4 oz of water mixed with about 1/2 tsp of the bouillion paste, to taste)
  • 1/2 teaspoon unsalted butter
  • 1 oil for sauteeing
  • 4 ounces parmesan cheese
  1. In hot pan, sauté beef tenderloin medallions.
  2. Turn and add mushrooms, saute
  3. Add shallots
  4. Add whiskey and flambe!
  5. Remove meat from pan
  6. Add beef flavor Better than Bouillon and simmer for 5 minutes
  7. return meat to pan and simmer to desired doneness
  8. while meat is cooking, slice 4 rounds of polenta. Choose your method to heat them - preferably grill or broil with a little parmesan cheese
  9. while polenta is heating, stir sage and butter into the meat sauce
  10. arrange 2 medallions on top of one polenta round and pour mushroom sage sauce over each one. Serve with fresh sage sprigs, if desired.

See what other Food52ers are saying.

  • Jenispacepod
  • Lizthechef

3 Reviews

Jenispacepod March 20, 2011
You know - you are totally right - I meant to say 4 oz prepared (I'll correct it now), so you're really only using 4 oz of water with maybe a half teaspoon of bouillon. Thanks for the catch!
Lizthechef March 21, 2011
You are so welcome - and the recipe appeals to me even more!
Lizthechef March 20, 2011
Your recipe looks great except that 1 teaspoon of that Better Than Bouillon, at least the chicken, has 500 mg of sodium. Mathematically challenged, my mind reels at what 4 oz must contain. Again, your recipe caught my eye and looks so delicious that I doubt it needs all that added salt.Terrific photo - really captures the theme of the contest!