This recipe for glazed beef medallions with mushrooms brings together tender, juicy beef and a savory, caramelized mushroom topping. Coated with a flavorful barbecue sauce, this dish is the perfect balance of hearty and indulgent, making it a great choice for a special dinner or weekend meal.

Why You’ll Love This Recipe

The combination of perfectly grilled beef medallions with caramelized mushrooms in a tangy, flavorful sauce makes this dish irresistible. The barbecue sauce adds a sweet yet tangy element, while the mushrooms bring an earthy richness that pairs beautifully with the beef. It’s easy to prepare and incredibly satisfying.

Ingredients

3/4 cup barbecue sauce
2 tbsp fresh lemon juice
4 cloves garlic, minced
3 green onions, thinly sliced
1 tsp crumbled dried rosemary
1 1/2 lbs assorted mixed mushrooms (button, crimini, portobello, shiitake, or oyster)
1 sweet onion, cut into wedges
Salt and pepper (to taste)
2 tbsp butter
1 1/2 lbs beef strip loin grilling medallions (about 6, 1-inch thick)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Combine barbecue sauce, lemon juice, garlic, green onions, and rosemary in a bowl. Remove 1/4 cup of the mixture for basting.
Cut the mushrooms into large chunks, keeping oyster mushrooms whole. Toss them with the onion, salt, and pepper to taste. Pan-fry in butter over medium heat for about 12 minutes until slightly caramelized and the liquid evaporates. Stir in the remaining barbecue sauce mixture and heat through.
Meanwhile, season the beef medallions with salt and pepper. Grill over medium-high heat for 5-6 minutes per side for medium-rare, basting occasionally with the reserved sauce. Let the beef rest for 5 minutes.
Serve the grilled beef medallions topped with the pan-fried mushrooms.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Variations

Marinate the Beef: If you prefer, you can marinate the beef medallions by piercing the meat and marinating it in 1/4 cup of the basting sauce for 8-12 hours. Discard the marinade and grill as directed.
Vegetarian Option: Replace the beef with thick slices of portobello mushrooms for a hearty, vegetarian alternative.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the beef and mushrooms in a skillet over low heat or in the microwave.

FAQs

1. Can I use different cuts of beef for this recipe?

Yes, you can use other cuts like filet mignon or ribeye medallions, but the grilling time may vary.

2. Can I use a different type of sauce instead of barbecue sauce?

You can experiment with a teriyaki glaze or chimichurri for a different flavor profile.

3. Can I prepare the mushrooms ahead of time?

Yes, you can sauté the mushrooms and store them in the fridge for up to 2 days before serving.

4. How do I make sure the beef is cooked to my desired doneness?

Use a meat thermometer: 125°F for rare, 130°F for medium-rare, and 140°F for medium.

5. Can I grill the beef on a stovetop grill pan?

Yes, a stovetop grill pan works well for grilling the medallions.

6. Can I substitute the green onions with regular onions?

Yes, you can use regular onions if you prefer, but green onions will add a milder, fresher flavor.

7. Can I add more vegetables to the mushrooms?

Yes, adding vegetables like bell peppers or spinach would complement the dish nicely.

8. How can I make this recipe spicier?

Add red pepper flakes to the barbecue sauce or season the mushrooms with chili powder.

9. Can I freeze the leftovers?

Yes, freeze the beef medallions and mushrooms in an airtight container for up to 3 months. Reheat thoroughly before serving.

10. Can I make this recipe without a grill?

Yes, you can pan-sear the beef medallions in a hot skillet and then finish them in the oven if needed.

Conclusion

Glazed Beef Medallions with Mushrooms is a flavorful, savory dish that brings together tender beef and caramelized mushrooms in a delicious glaze. It’s a simple yet impressive recipe perfect for special occasions or a satisfying weeknight dinner.