🍽 Recipe of the Week features Fresh 6 oz. New York Steak Medallions

👇🏻 Here’s a market fresh meal idea:

Ingredients:

For the Steak

– 4 New York Steak Medallions (6 oz. each)

– 1 tbsp olive oil

– 2 tbsp butter

– Salt & freshly ground black pepper, to taste

– 2 cloves garlic, smashed

– 2 sprigs fresh thyme

For the Red Wine Reduction

– 1 cup dry red wine (Cabernet Sauvignon or Merlot works well)

– 1 cup beef stock

– 1 small shallot, finely chopped

– 1 tbsp butter

– 1 tsp brown sugar (optional, for balance)

– Salt & pepper, to taste

For the Mushroom Risotto

– 1 cup Arborio rice

– 4 cups chicken or vegetable broth, warmed

– 2 tbsp olive oil or butter

– 1 small onion, finely chopped

– 2 cloves garlic, minced

– 8 oz. cremini or button mushrooms, sliced

– ½ cup dry white wine

– ½ cup grated Parmesan cheese

– 2 tbsp butter

– Fresh parsley, chopped (for garnish)

– Salt & pepper, to taste

Directions:

Prepare the Red Wine Reduction

1. In a saucepan over medium heat, melt 1 tbsp butter.

2. Add shallots and sauté until soft (about 2 minutes).

3. Pour in the red wine and beef stock, then add brown sugar if using.

4. Simmer until reduced by half and slightly thickened (10–12 minutes).

5. Season with salt and pepper, then set aside.

Make the Mushroom Risotto

1. In a large skillet, heat olive oil/butter over medium heat.

2. Add onions and garlic; sauté until fragrant (2–3 minutes).

3. Add mushrooms and cook until golden brown.

4. Stir in Arborio rice and toast for 1–2 minutes.

5. Deglaze with white wine, stirring until absorbed.

6. Add warmed broth, ½ cup at a time, stirring constantly until absorbed before adding more. Continue until rice is creamy and al dente (about 20 minutes).

7. Finish with butter, Parmesan cheese, salt, and pepper. Keep warm.

Cook the Steak Medallions

1. Pat steak medallions dry and season with salt and pepper.

2. Heat olive oil in a cast-iron skillet over medium-high heat.

3. Add steaks and sear 3–4 minutes per side for medium-rare (adjust to preference).

4. Add butter, garlic, and thyme to the pan; spoon over steaks to baste.

5. Remove steaks, let rest for 5 minutes.

Plate & Serve

Spoon creamy mushroom risotto onto plates. Place steak medallions on top or beside the risotto. Drizzle with the red wine reduction. Garnish with fresh parsley.

🚨 Fresh 6 oz. New York Steak Medallions are ON SALE at Schinkels’ Meat Market in Essex until August 28th!

✨ See more recipes at schinkels.com ✨