- 1 tablespoon Mazola® Corn, Canola OR Vegetable Oil
- 1pound/500 g beef chuck shoulder tender
- 1/2 teaspoon black fine grind pepper
- 1/3 cup chopped onion
- 3 cloves garlic, coarsely chopped
- 8 ounces sliced mushrooms
- 1/4 teaspoon leaf thyme
- 1/2 cup red wine
- 1/2 cup reduced sodium beef broth
- 1 teaspoon Fleischmann's® Corn Starch
An easy meal that is high on flavour.
Preheat oven to 400ºF.
Heat oil in large skillet over medium high heat. Season beef with black pepper. Add beef to skillet and cook 3 to 4 minutes or until beef is browned and turns easily in skillet. Cook 3 minutes until browned on bottom; remove to baking dish. Roast for 20 to 25 minutes until beef is desired doneness (145ºF for medium rare, 160ºF for medium). Remove from oven and tent with aluminum foil.
Reduce heat in skillet to medium heat. Add onion and cook 2 to 3 minutes until onion is just getting soft. Add garlic and cook 1 minute. Add mushrooms and thyme, stirring often. Cook for 3 to 4 minutes or until mushrooms are tender. Add red wine and stir well to deglaze any browned bits in skillet. Add half of the beef broth, bring to a boil and continue to cook for 2 to 3 minutes. Whisk corn starch into remaining beef broth and add to skillet. Bring to a boil and reduce heat to very low.
Slice beef into medallions and top with Mushroom Sauce.
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