Beef Medallions with Caramelized Pan Sauce

Beef Medallions with Caramelized Pan Sauce

33
Chef John 19877

"This is one of those dishes that unless someone watched you make it, they'd never believe how fast and simple it is to prepare. By the way, this wonderful sauce would work just as well with pork, veal, or chicken."

Ingredients

35 m {{adjustedServings}} servings 567 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 567 kcal
  • 28%
  • Fat:
  • 41.5 g
  • 64%
  • Carbs:
  • 6g
  • 2%
  • Protein:
  • 35.8 g
  • 72%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 678 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. Season beef medallions with salt and pepper to taste and set aside.
  2. Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.
  3. Reduce heat to medium; cook and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt in the skillet until mushrooms are very well browned, about 10 minutes.
  4. Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.
  5. Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil; cook and stir until broth mixture has reduced by half, about 5 minutes.
  6. Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates.
  7. Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.
  8. Spoon sauce over beef and serve immediately.
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Reviews

33
  1. 39 Ratings

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This was so delicious! The local grocery store didn't have beef tenderloin so I made with pork loin instead. The pan sauce is super easy and tastes like a 5 star restaurant sauce. Made for Mothe...

This is definitely a special occasion meal. Having to buy a specialty bottle of wine to make the sauce is worth it, but hard on the budget for a weekday meal. I increased the recipe to 6 and h...

Made this exactly as directed (great video, btw), except... I *forgot* to throw in the fresh oregano at the end - darn it. I wasn't sure I would like the tomato sauce in this but it came out d...