These delightful pan-seared pronghorn medallions are accompanied by a scrumptious sauté of onions and mushrooms. Everything is generously enveloped in a luscious, creamy gravy. This satisfying meal pairs wonderfully with vibrant roasted veggies, comforting noodles, creamy mashed potatoes, or luxurious risotto!

Prep Time: 5 minutes

Cook Time: 20 minutes

Serves: 6-8

Ingredients:

1-2 pounds Pronghorn Medallions

2 large yellow onions, halved and thinly sliced

Salt

Pepper

Paprika

Garlic powder

Onion powder

Chili powder

4 tbsp cooking oil

4 tbsp butter

10 oz fresh mushrooms of your choosing, cut into quarters or slices

4 cloves garlic, minced

2 tsp Dijon mustard

4 tsp soy sauce 

3 cup beef stock

4 tsp cornstarch, more if needed

4 tbsp cold water, more if needed

4 tbsp chopped parsley for garnish, or 2 tsp dried

What to do:

Place your sliced onions on a large platter, then your pronghorn medallions on top of them. Place your platter in your sink. Sprinkle the medallions on both sides with salt, pepper, paprika, onion powder, garlic powder, and chili powder. This way, your mess stays in the sink, and your onions get seasoned as well.

Add the oil and butter to a large skillet on medium-high heat. Once hot, add the medallions. Ensure that you do not crowd the pan. You may need to work in two batches. Sear the pronghorn on both sides quickly. You don’t want to overcook your meat because it will make it tough. Once done, place it on a plate and set aside.

Add more butter and oil if needed. Then, in go the onions, and sprinkle with salt. Cook for 4-5 minutes until the onion begins to soften. I like mine a little caramelized, so I cook them longer. Add in the mushrooms and garlic. Cook for an extra 4 minutes or until done.

Stir in Dijon, soy sauce, and beef stock. Bring to a gentle simmer for 8-10 minutes on medium heat. Continue cooking until the sauce begins to reduce and thicken.

In a small bowl, whisk together the cornstarch and water until completely smooth. If you prefer thicker gravy, add more cornstarch slurry gradually.

Whisk the cornstarch slurry into the sauce, cooking until thickened. Then return the medallions to the pan to warm through. Spoon the sauce over the medallions, garnish with chopped parsley, and serve.