Beef Medallions with Carrots and Onions

Teres major is an ultra-lean steak that's sometimes referred to as mock tender. Its similarity to the tenderloin makes it a great substitute for filet mignon.


Slideshow:More Quick Beef Recipes


  • Total Time:
  • Servings: 4

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  • 8 slices of bacon
  • 2 beef chuck teres majors (also called mock tenders) (about 2 pounds total), trimmed and cut into 8 equal-size medallions
  • Salt
  • Freshly ground pepper
  • 2 tablespoons vegetable oil
  • 2 medium carrots, cut into 1-by-1/4-inch matchsticks
  • 1 medium onion, halved and sliced 1/4 inch thick
  • 1/2 cup dry white wine
  • 3/4 cup beef stock or low-sodium broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped parsley

How to make this recipe

  1. Wrap a slice of bacon around each beef medallion and secure with toothpicks. Season with salt and pepper.

  2. In a large skillet, heat the oil until shimmering. Add the medallions and cook over moderately high heat until richly browned on the bottom, about 2 minutes. Turn the medallions and cook for 1 minute. Add the carrots and onions and cook over moderate heat, shaking the pan, until starting to soften, about 3 minutes. Transfer the medallions to a plate. Add the wine to the skillet and simmer for about 2 minutes. Add the stock, bring to a simmer and return the medallions to the skillet. Simmer the medallions over moderately low heat, turning, until an instant-read thermometer inserted in the center registers 140°, about 3 minutes.

  3. Transfer the medallions to plates. Remove the skillet from the heat and swirl in the butter, 1 tablespoon at a time. Season with salt and pepper and stir in the parsley. Spoon the sauce over the medallions and serve.

Suggested Pairing

Tart cherry-inflected, earthy Barolo.

Published May 2012

475231 recipes/beef-medallions-with-carrots-and-onions 2013-12-06T23:11:20+00:00 gastronaut-files|dinner-party|fathers-day|4|fast may-2012,Beef chuck,teres major,mock tender,beef shoulder,jermey stanton,fast beef recipes,beef-medallions-with-carrots-and-onions 475231

Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Cinthia Arcos

Review Body: Delicious. So easy, i didnt have an instant meat thermometer so i ended up over cooking a little but they were super tasty. I also added balsamic vinegar for little extra umph. The carrots and onions were tender and really made the dish complete. Paired with a great salad and some wine. Thumbs up. Stick to the recipe timing and you cant go wrong. 

Review Rating: 5

Date Published: 2017-01-11