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Glazed Medallions with Mushrooms

Contributed by: News Canada

(NC) - This classic combination of steak and mushrooms is ready in minutes. With a little forward thinking, you can choose to use Marinating Medallions and marinate before cooking.


    Glazed Medallions with Mushrooms
  • 3/4 cup (175mL) Diana Sauce, Original
  • 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 (750 g) assorted mixed mushrooms (such as button, cremini, portabello, shiitake or oyster)
  • 1 sweet onion, cut into wedges
  • Salt and pepper
  • 2 tbsp (30mL) butter
  • 1-1/2 lb (750 g) Beef Strip Loin Grilling Medallions (about six), 1 inch (2.5 cm) thick


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

Cut mushrooms 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 Diana 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.

Serving Size: Makes 10 Servings

Nutritional Information: Per Serving: 305 Calories, 29 g protein, 10 g fat, 25 g carbohydrate. Excellent source of iron (25%DV) and zinc (69%DV), source of vitamin D (10%DV), 14%DV sodium.

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