I took home some Piedmontese Beef Medallions to make dinner with.  Eating the best beef in the world is one of the many perks that come with being a member of the team here at Heritage Foods USA.  In addition to the medallions, I also made some risotto with fresh peas and an arugula salad with cherry tomatoes.  I made a simple white wine sauce to go with the steak, it took about 40 minutes to make and plate up all of it - this is a good recipe for an after-work dinner.  The recipe is as follows:

Piedmontese Beef Medallions with Wine Sauce

Brown the beef on all sides in a hot pan with a tbsp. of fat or oil.  When you have browned it to your satisfaction, rest it under some loosely-wrapped tinfoil to keep it warm.  Add a cup of wine to the pan along with 1/3 to 1/2 cup butter.  Reduce over medium heat.  Add 1 chopped shallot while reducing.  Slice rested beef into 1/4-inch slices.  When the sauce is thick enough, turn off the heat and toss in the beef slices, turning quickly to coat.  If you leave the steak in the pan, it will continue cooking so make sure to execute this step quickly. 

Tip: Sear the cherry tomatoes for the salad for a minute or so in the hot pan after you put the beef under foil to rest, before you begin making the sauce.