Beef Medallions with Caramelized Pan Sauce

26 Reviews 3 Pics
  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
Chef John
Recipe by  Chef John

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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 (26)

Rate This Recipe
cattiemmv
10

cattiemmv

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 Mother's Day and mom loved it!

ren1216
7

ren1216

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 delicious! I'll definitely be making this again, including for company. Thanks for sharing this recipe - YUM.

Rachel
6

Rachel

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 had to use two pans, a bummer. This also seemed to increase the "carmelization" time of everything. The recipe took much longer than expected, but it came out perfect. Next time I will invest in higher end cuts of meat (I did not use tenderloin) and the texture will be perfect too!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 567 cal
  • 28%
  • Fat
  • 41.5 g
  • 64%
  • Carbs
  • 6 g
  • 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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Roast Beef Tenderloin

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