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Cherokee Medallions




Source of Recipe


Featured on Master Chef with Chef Richard Sanell on Hometown Today


List of Ingredients




2-3OZ MEDIALLIONS OF BEEF TENDERLOIN
4 SHRIMP RAW, PEEL, AND DEVINE(21-25 COUNT)
1 TBSP CHOPPED BACON
4SLICES FRESH MOZZERELLA
½ CUP BEEF STOCK
¼ CUP RED WINE
1TBSP CORN STARCH
1 TSP CHOPPED GARLIC
½ TSP SEASONING SALT

Recipe



GRILL BEEF MEDIALLIONS TO TEMPERATURE. IN A SKILLET SAUTE SHRIMP AND BACON. ADD RED WINE AND CHOPPED GARLIC, COOK UNTIL SHRIMP HAS STARTED TO CHANGE COLOR. START TO ADD BEEF STOCK TO SKILLET AND SIMMER, SLOWLY ADD SLUREE INTO LIQUID AND BRING BACK TO A BOIL. SIMMER FOR ONE MINUTE. PLACE MEDIALLIONS ON PLATE, THEN PLACE TWO SLICE MOZZERELLA ON EACH MEDIALLION.
POUR SAUCE OVER TOP OF STEAK, AND GARNISH.