• 30 mL (2 tbsp.) Compliments olive oil
• 2 cloves garlic, fi nely chopped
• 500 mL (2 cups) mushrooms, sliced
• 750 mL (3 cups) red bell peppers, cut into strips
• 750 mL (3 cups) zucchini, cut into sticks
• 4 beef medaillons
• salt and pepper to taste
• 125 mL (1/2 cup) red wine
• 1 packet (34 g) commercially prepared demi-glace
• 15 mL (1 tbsp.) each of fresh oregano, thyme and rosemary, finely chopped

1. Preheat oven to 200ºC (400ºF). Heat 15 mL (1 tbsp.) of oil over medium-high in an ovenproof skillet. Add garlic, mushrooms, red pepper and zucchini. Cook for 2 to 3 minutes or until vegetables are tender but still crunchy. Keep warm.
2. Salt and pepper beef medaillons. In the same skillet, add remaining oil and sear meat over medium-high heat for 3 minutes. Turn once during cooking. Place in oven and cook for 10 minutes or until desired degree of doneness. Remove beef medaillons. Place skillet over medium-high heat and add wine, scraping bottom to loosen all particles. Reduce by half and add prepared demi-glace and herbs.
3. Mix and cook until sauce is hot. Place one-quarter of vegetables on each plate, top with a beef medaillon and cover with red wine sauce. Serve with brown rice or baked potato.

Serves : 4 servings
Variation: Replace 250 mL (1 cup) of zucchini with 175 mL (3/4 cup) of artichoke hearts and 60 mL (1/4 cup) of pitted black olives.