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Follow these cooking methods/directions: 1. Combine cream, garam masala, paprika, turmeric, cayenne, ½ tsp (2 mL) salt in a bowl; gradually whisk in lemon juice. Set aside. 2. Pat steaks dry with paper towel. Season all over with salt and pepper to your taste. Heat a thin layer of oil over medium-high heat in a nonstick skillet. Cook steaks for 6 to 8 minutes, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steaks reads 145°F (63°C) for medium-rare doneness at the least. Transfer to a plate, cover with foil and set aside. 3. Return skillet to medium heat. Add 1 tbsp (15 mL) oil and swirl to coat. Cook garlic and shallots, stirring, for about 5 minutes or until golden. Stir in cream mixture; reduce heat and bring to a gentle boil, stirring often. Return beef and accumulated juices to pan; simmer for 1 to 2 minutes, spooning sauce over beef, until heated through. Season sauce with salt and pepper to taste. 4. Arrange beef medallions on serving plates and spoon sauce over top. Garnish with cilantro.