Preparation
Season the meat with salt and pepper. In a pan slightly impregnated with olive oil or canola, 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, incorporate the medallions and cover the pan until the sauce thickens. Serve immediately.
