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Amy's Version of Grilled Steak Medallions from The Cheesecake Factory

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Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American, healthy, low carb,

Ingredients
  

  • 1 tbsp extra virgin olive oil
  • 3-4 steak medallions Beef tenderloin is ideal, but I just cut up a sirloin into medallions, and that worked like a charm!
  • 3 cups sliced mushrooms Shiitakes or baby portabellas work best
  • 1 cup halved grape tomatoes
  • 1 medium-large shallot, minced
  • 1 garlic clove, minced or 1 tbsp minced garlic
  • 10 asparagus spears, chopped at an angle
  • 3 tbps unsalted butter
  • 1 bay leaf
  • 1/4 tsp dried thyme, or one sprig of fresh thyme
  • 2 tbsp flour
  • 1/2 cup red wine
  • 1/2 cup low sodium beef broth
  • salt and pepper, to taste about 1/4 teaspoon each

Instructions
 

  • Heavily salt and pepper both sides of your steak. Set aside.
  • Prep your veggies (chop, mince, etc)
  • Heat a pan on medium-high heat, until very hot. Add olive oil.Once it is shimmering and lightly smoking, add steak. Do not touchfor 4 minutes.
  • Turn steaks over after 4 minutes. Do not touch another 2-3minutes. 2 minutes gave me a perfectly medium-rare steak.
  • Remove steaks on to plate and lightly cover with foil. Set aside.
  • In the same pan, add 3 tablespoons butter.*You will keep this on medium-high heat continuously.
  • Once melted, add mushrooms in single layer. Top with shallots,then top with asparagus. Do not touch for 2-3 minutes, or untilmushrooms are browning.
  • You may then stir occasionally, making sure all mushrooms arewell-browned on both sides.  After about 2 minutes of this, addgarlic and stir for 1-2 minutes, or until it is very aromatic.
  • Add 2 tablespoons flour and stir until flour is cooked, 1-2 min.
  • Add 1/2 cup red wine and 1/2 cup beef broth. Stir and scrapebits off the bottom. Continue for 3 minutes.
  • After 3 minutes, add the halved tomatoes. Stir occasionally while cooking for another 2 minutes. Remove from heat.
  • Have a starch ready. The C.F. used mashed potatoes. I usedmashed parsnips, which gave a nice sweetness. Polenta wouldalso work well.
  • Plating:
    1. Lay down your starch as your base.
    2. Top with steak.
    3. Cover steak with veggies and sauce completely. EAT IT UP!
Keyword recipe, amy westerman, cheesecake factory, grilled steak medallions, healthy, low carb, cheesecake factory's grilled steak medallions,