Beef medallions, raspberries sauce and dried cranberries

Author: Les Cultures de chez nous
Portions 4
Freezing No


  • 15 ml (1 tablespoon) of canola oil
  • 4 beef medallions of 150 g (1/3 pound) each
  • 60 ml (¼ cup) of dried chopped shallots
  • 125 ml (½ cup) of red wine
  • 250 ml (1 cup) of demi-glace sauce
  • 80 ml (1/3 cup) of gooseberries or cassis jelly
  • 125 ml (½ cup) of raspberries
  • Salt and pepper up to taste
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  • If desired, prepare the side dish suggested (see recipe below) and set aside the puree at low heat. Set aside roasted mushrooms in a bowl. You'll be able to microwave them right before serving.
  • In a pan, heat oil at medium heat. Cook medallions for 3 to 4 minutes over each sides. Set in a plate.
  • In the same pan, cook shallots 1 minute. Add red wine, demi-glace sauce and gooseberries jelly. Cook at medium-low heat for 2 to 3 minutes.
  • Add medallions and raspberries. Season and cook 1 minute.

Chef's notes

Side dish idea

Cauliflower puree and roasted mushrooms 

Slice ½ cauliflower and 3 peeled and diced potatoes. Cook for 15 to 20 minutes into salted boiling water. Drain then reduce into puree with a blender. Add 15 ml (1 tablespoon) of butter) Salt and pepper. In a pan, melt 15 ml (1 tablespoon) of butter. Roast in a pan 4 oyster mushrooms and 6 minced mushrooms for 2 to 3 minutes. Add 5 ml (1 teaspoon) of chopped garlic and 30 ml (2 tablespoons) of fresh chopped parsley. Salt, pepper and stir. Serve mushrooms over the puree.