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Beef Burgundy Medallions

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Nutrition Facts

Serving Size: 8 oz (6 oz Beef & 2 oz Sauce)
Amounts Per Serving
Calories 290
Calories from Fat 100
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Trans Fat 0g  
Cholesterol 115mg 38%
Sodium 360mg 15%
Potassium 660mg 20%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 0%
Sugars 1g  
Protein 38g  
Vitamin A 0% Vitamin C 0%
Calcium 6% Iron 15 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4
Optional Ingredients not included in Nutritional Facts

Yield: 4 lbs. Beef/1 Quart Sauce
Serving Size: 8 oz


Amount Ingredients
3 oz. Butter
10 6 oz. Beef Tenderloin Medallions
4 oz. Flour
1/4 tsp. Salt
1/4 tsp. Black Pepper, Ground
1 oz. Garlic
2 oz. Shallots
4 oz. Burgundy Wine
10 oz. Mushrooms
1 qt. Custom Culinary® Whisk & Serve® Demi-Glace Sauce Mix, Prepared

Recommended Product: 1291 Whisk & Serve® Demi-Glace Sauce Mix

Alternate Product Options: 1263 Master’s Touch® Demi-Glace Sauce Concentrate, 9662 Gold Label Demi-Glace Sauce


  1. In a pan heat butter over medium heat. Dredge meat medallions in flour and sear meat on both sides in the pan. Remove medallions from the pan and set aside.
  2. Add salt, pepper, garlic and shallots. Deglaze the pan with wine. Add mushrooms and Whisk & Serve® Demi-Glace Sauce Mix.
  3. Return meat to pan and finish cooking (2-3 minutes).

Optional Ingredients: Serve with roasted potatoes, noodles or rice and grain medley.

Recipe By


Local seafood, rice and produce abound in Lowcountry cuisine, the signature fare of the coastal regions of South Carolina and Georgia. The estuaries are rich in marine life, making fresh shrimp, crabs and oysters the stars of many Lowcountry dishes. Frogmore Stew, for example, is a traditional Lowcountry seafood boil with shrimp, corn on the cob, sausage, red potatoes and ham. Benne (sesame seed) Oyster Soup, She-Crab Soup and Gumbo are also ubiquitous. The region’s most important crop, long-grain rice, serves as the foundation for such iconic dishes as Hoppin’ John, Pilau/Chicken Bog and Charleston Red Rice. Condiments play an essential role in Lowcountry fare, with pickled vegetables, relishes and chutneys served alongside meat and seafood. Okra, pears, peaches, figs, tomatoes and Jerusalem artichokes can be found not only in these condiments, but in stews and other one-pot meals common to the region. With influence from Africa, France, England and the Caribbean, Lowcountry cuisine brings a unique melting pot of flavors and techniques to the Southern table. 

Southern cuisine is diverse in style, ingredients and techniques—so consider a range of traditional dishes as inspiration for your newest “comfort food” menu items. Here are some ideas to get you started.

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If you haven’t already, be sure to download our latest white paper: “6 Steps for Insight-Driven Menu Innovation". Download here. Learn how to set up a profitable made-to-order noodle bar in your operation with our “Raising the Bar” guide. Download the PDF here.


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FlavorIQ® from Custom Culinary® is a revolutionary approach to product development. Our four-step process delivers fast, intelligent menu innovations to meet your needs. Click here to learn more about Custom Culinary® and FlavorIQ®.

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