Beef medallions cooked in a beer sauce with tomatoes and mushrooms.
8 beef medallions
1 quart beef stock
1 bunch green onions, diced
1 teaspoon fresh garlic, minced
16 ounces Budweiser, divided
1/2 pound sliced mushrooms
1 cup fresh tomatoes, diced
Sauté medallions to rare. Add 6 ounces of Budweiser, lower to medium heat for 2 minutes. Add mushrooms, green onions and garlic. Sauté until tender. Add beef stock and tomatoes, cook to preferred temperature. Add remaining 10 ounces of Budweiser and lightly thicken with roux.