This Sauteed Sirloin Medallions with Pearl Onion Red Wine Sauce post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Too cold to pull out the grill? These Sauteed Sirloin Medallions with Pearl Onion Red Wine Sauce are surprisingly easy to make on the stovetop!
It’s been a cold winter so far. I know I say this every year, but I swear that each winter lasts longer than the one before. (On a side note, that statement confirms that I have indeed turned into my Dad.)
So last summer, we had a leak in our basement. Unfortunately, the leak was inside of a basement cabinet, so it took a while before we discovered it. By that point, the sheetrock, insulation and everything else was soaked. Ugh. I’m sure anyone who owns a home can identify with these random “joys” of home ownership, right? We spent several hours drying off all of our CD’s from high school and college…that’s what the cabinet used to hold.
But how does this leak last summer relate to this freezing cold winter? Well we found the source of the leak and fixed it. Cool. It was on the first floor of the house, so unfortunately all of the insulation below was soaked. We pulled all of that insulation out of the basement wall and trashed it since dripping wet insulation isn’t very useful. Problem was we neglected to replace said insulation.
Fast forward to this winter. The leak was in the wall behind our refrigerator, and the first clue we had that something was wrong was when the water dispensing line behind the refrigerator froze. I kid you not. The line (which is inside the house) froze. We started piecing it all together, and that’s when we realized our mistake. Turns out that insulation really is a good thing!
Needless to say, our kitchen has been cold this winter. We’ve had a fire going in the fireplace most weekends, and we even had a tiny countertop heater running to keep that water line from freezing…but it’s still cold. Then again, it’s winter. We’re more or less used to being cold. And cold weather calls for delicious comfort food. Cold weather calls for these Sauteed Sirloin Medallions with Pearl Onion Red Wine Sauce. And I can say that these taste as good (if not better) than they sound!
This recipe for Sauteed Sirloin Medallions with Pearl Onion Red Wine Sauce comes directly from Certified Angus Beef ® brand. And trust me when I say it’s a good one! Certified Angus Beef ® brand is doing a really cool feature on Facebook this year. On the first Monday of each month, they do a Facebook Live video showing you how to cook a fun recipe for that month. And this Sauteed Sirloin Medallions with Pearl Onion Red Wine Sauce was the February recipe. (If you can’t make it to see the live video at 12:30 (EST), then you can always find the video on replay. Here’s a link to this month’s video with Certified Angus Beef ® brand’s own in-house chefs, Chef Michael and Chef Gavin, sharing some tips and tricks.)
I actually made these sauteed medallions for Laura on Valentine’s Day this year. And here’s the thing…as fancy as these sound, they are incredibly easy to make! We had dinner on the table in 30 minutes, and that includes me running off to take pictures of the pan, too! I highly recommend this recipe. That pearl onion red wine sauce is good enough to bottle and sell! (I’m thinking serving these over some slow cooker mashed potatoes would be an ideal winter comfort food meal.)
Now I’m off to find the leftovers…and then go buy some more insulation for our wall. Cheers, friends!
Sauteed Medallions with Pearl Onion Red Wine Sauce
- 16 oz. Certified Angus Beef ® brand bottom sirloin medallions 2-3 ounces each
- 2 Tbsp vegetable or canola oil
- 1 cup frozen petite pearl onions
- ½ cup red wine blend
- ½ cup beef stock
- 1 Tbsp tomato paste
- ½ tsp coarse kosher salt
- ½ tsp cracked black pepper
- 2 sprigs fresh thyme
- Pat beef medallions dry.
- Using a large saute pan, heat oil over medium heat.
- Sear medallions, browning for 2 minutes on each side to develop a dark mahogany crust; remove from pan.
- Add pearl onions and sear until golden. Add red wine; reduce by half. Add beef stock, tomato paste, salt, pepper and thyme. Simmer 2 minutes until sauce has thickened.
- Add medallions, cover and turn off heat. Allow to sit covered for five minutes before serving.