' Willamette Valley Vineyards - Beef Au Poivre with Malbec Mushroom Cream Sauce

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Beef Au Poivre with Malbec Mushroom Cream Sauce

Beef Au Poivre with Malbec Mushroom Cream Sauce
Recipe by Chef Eric Nelson
At a Glance
Serves: 2

2 - 8oz. beef medallions

2 Tbsp. diced red onion

2 Tbsp. cracked black peppercorns

1 Tsp. diced fresh garlic

2 oz. oyster mushroom

4 Tbsp. olive oil

1 cup Malbec

1 cup cream

1 Tbsp. butter

Kosher salt to taste


Beef medallions doused in a creamy mushroom sauce that is paired nicely with our 2010 Griffin Creek Malbec. This recipe is simple and all of the ingredients are probably in your fridge already.


Place peppercorns on a small plate. Season beef with salt and press onto peppercorns to get an even coating on one side of the beef. On medium high heat with the olive oil in a saute pan, sear beef until golden brown on both sides. Finish in oven until desired temperature is reached. For sauce, take pan used to saute in and add a little more oil if there is none. Add onion, garlic & mushroom. Saute until golden brown, then deglaze with wine. Reduce until just a few tablespoons of liquid remain. Add 1 cup cream & reduce to desired consistency. Mount with butter and serve over the steak. 

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