Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.



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Beef Medallions

Maggiano's Little Italy Copycat Recipe

Serves 4

1 ounce mixed dried wild mushrooms
2 cups beef broth
2 teaspoons canola oil, divided
1 tablespoon butter, softened
1/4 cup shallot, finely diced
1 teaspoon roasted garlic
3/4 cup dry white wine
3/4 cup whipping cream
8 (4 oz) beef medallions
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350 degrees.

Sauce: Place mushrooms in a bowl with warm broth and soak for 20 minutes, or until tender. Strain mushrooms and reserve broth. In large saucepan, on medium-high heat, add 1 teaspoon of oil, butter, shallots, garlic paste and mushrooms. Cook until shallots are caramelized, about 5 minutes. Add wine and deglaze the pan, about 3 minutes. Next add the broth and simmer, allowing the liquid to reduce by half, about 5-8 minutes. Add cream and cook another 2 minutes,.

Beef: Meanwhile, season beef with salt and pepper. Add remaining oil to an ovenproof skillet and pan-sear beef on high heat, 1 minute per side and place in the oven. Cook about 7-19 minutes or until an instant-read thermometer reaches 160 degrees for medium. Remove beef from oven and set aside to rest.

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