STRIPLOIN MEDALLIONS WITH CARAMELIZED PEAR & CRANBERRY SAUCE

• 4 Beef Strip Loin Medallions/steak, 1″ (2.5 cm) thick
• salt and pepper
• 2 tbsp canola oil (divided)
• 1 shallot, minced
• 1/2 cup (125 mL) dried cranberries, roughly chopped
• 1/2 firm pear: Anjou or Bosc variety, chopped
• 1/2 cup (125 mL) EACH dry red wine and low-sodium beef broth
• 1 tsp (5 mL) Dijon mustard
• 1 oz spiced rum
• salt and pepper
• 1 tbsp (15 mL) cold butter

Heat a heavy skillet over medium-high heat with oil. Season the medallions with salt and pepper and sear 5-6 minutes per side or until 145F (63C) for medium-rare doneness. Remove from heat and tent with foil.

Add shallots, cranberries and pears to skillet stir in beef drippings until slightly soften. Add red wine and beef broth to deglaze the skillet mix in Dijon mustard and season with salt and pepper. Bring sauce to a boil and reduce by half.

Right before removing sauce from heat at desired consistency add spiced rum and butter. Stir until melted and spoon sauce over striploin medallions.

Recipe developed and written by Adriana Barros PHEc.