This classic combination of steak and mushrooms is ready in minutes and perfect for entertaining!
¾ cup (175 mL) barbecue sauce
2 tbsp (30 mL) fresh lemon juice
4 cloves garlic, minced
3 green onions, thinly sliced
1 tsp (5 mL) crumbled dried rosemary
1 ½ lb (750 g) assorted mixed mushrooms (such as button, crimini, portabella, shiitake or oyster)
1 sweet onion, cut into wedges
Salt and pepper
2 tbsp (30 mL) butter
1 ½ lb (750 g) Beef Strip Loin Grilling Medallions (about six), 1 inch (2. 5 cm) thick
Combine barbecue sauce, lemon juice, garlic, green onions and rosemary in bowl. Remove 1/4 cup (50mL) for basting.
Cut mushrooms and into large chunks, keeping oyster mushrooms whole. Toss with onion and salt and pepper to taste. Pan-fry in butter in non-stick skillet over medium heat for about 12 minutes or until slightly caramelized and liquid has evaporated. Stir in remaining barbecue sauce mixture; heat through.
Meanwhile, season medallions with salt and pepper to taste. Grill over medium-high heat for 5 to 6 minutes per side for medium-rare, brushing with reserved sauce occasionally. Let stand for 5 minutes.
Serve each topped with pan-fried mushrooms.
Keywords: Steak, Tenderloin, Strip Loin, Barbecue, Grilling, Dinner Party