• 4 beef medallions (about 6-8 ounces each)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and thinly sliced
  • 1 cup beef broth
  • 1/2 cup red wine
  • 1 tablespoon honey
  • 1/4 cup Holy Smoke's sauce
  • Fresh parsley, for garnish


  1. Preheat your oven to 375°F (190°C).

  2. Heat the olive oil in a large oven-safe skillet over medium-high heat. Season the beef medallions with salt and pepper, then sear them in the hot skillet for about 2 minutes on each side, until browned. Remove the medallions from the skillet and set them aside.

  3. In the same skillet, add the sliced onion and minced garlic. Sauté for about 3-4 minutes, until the onion becomes translucent and lightly browned. Add the sliced carrots and continue cooking for another 2 minutes.

  4. Pour in the beef broth and red wine, scraping the bottom of the skillet to release any browned bits. Stir in the Holy Smoke's. Let the mixture come to a simmer and cook for 5 minutes to allow the flavors to meld.

  5. Return the beef medallions to the skillet, nestling them among the onion and carrot mixture. Transfer the skillet to the preheated oven and roast for about 10-12 minutes for medium-rare, or adjust the cooking time according to your desired level of doneness.

  6. Remove the skillet from the oven and transfer the beef medallions to a plate. Tent them with foil and let them rest for a few minutes.

  7. Meanwhile, place the skillet back on the stovetop over medium heat. Simmer the sauce for a few more minutes to reduce and thicken slightly.

  8. To serve, spoon the onion and carrot mixture onto individual plates. Place a beef medallion on top and drizzle with the reduced sauce. Garnish with fresh parsley.

This recipe combines the smoky, tangy flavors of the sauce with the rich, tender beef medallions for a sophisticated European-style dish. Enjoy!

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