Beef Medallions with Caramelized Pan Sauce

This flavorful dish of beef tenderloin medallions with a Marsala wine and mushroom sauce can be easily whipped together in just over 30 minutes.

• Preparation Time: 5 mins
• Cooking Time: 30 mins
• Total Time: 35 mins
• Calories: 567 Calories

Ingredients

• 1 pinch salt
• 1 tablespoon vegetable oil
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 teaspoons chopped fresh oregano
• 1 cup chicken broth
• salt and freshly ground black pepper to taste
• 8 sliced fresh mushrooms
• 2 pounds beef tenderloin, trimmed, cut into 8 (4-ounce) medallions
• 0.5 cup tomato sauce
• 0.33333334326744 cup Marsala wine
• 1.5 tablespoons chilled unsalted butter, cut into cubes

Recipe Instructions

Step 1

Season beef medallions with salt and pepper; set aside.

Step 2

Heat vegetable oil in a skillet over high heat. Cook beef medallions until browned, about 2 minutes per side; transfer to a warm plate.

Step 3

Reduce heat to medium; add mushrooms, 1 tablespoon unsalted butter, olive oil, and pinch of salt to skillet. Cook and stir until mushrooms are very well browned, about 10 minutes.

Step 4

Stir in tomato sauce; cook and stir until thickens, about 5 minutes.

Step 5

Add Marsala; increase heat to high. Cook and scrape browned bits from bottom of skillet until most of Marsala evaporated. Stir in broth and bring to a boil; cook and stir until reduced by half, about 5 minutes.

Step 6

Reduce heat to low; add beef medallions back to skillet and simmer until cooked to medium-rare, 2 to 3 minutes. Transfer beef medallions to serving plates.

Step 7

Off heat, stir remaining 1 1/2 tablespoons butter and oregano into sauce until butter melts. Taste for seasoning; adjust if necessary.

Step 8

Spoon sauce over beef medallions and serve immediately.