Preparation
Season the meat with salt and pepper. In a pan lightly impregnated with vegetable spray (PAM) or canola oil, brown the medallions on both sides, over high heat and remove the meat. Place the onion in the same pan with a little water to cook the onion. When the onion is well cooked, add the mushrooms and the wine, mixing the ingredients, and let cook stirring constantly, before the sauce thickens. Next, the medallions are incorporated and the pan is covered until the sauce thickens. Finally, place the fresh thyme leaves and serve immediately.