Beef Medallions with Caramelized Pan Sauce

Beef medallions with caramelized pan sauce 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.

Preparation Details

Prep Time: 5 mins

Cook Time: 30 mins

Total Time: 35 mins

Servings: 4

Ingredients

• 2 pounds beef tenderloin, trimmed, cut into 8 (4-ounce) medallions
• salt and freshly ground black pepper to taste
• 1 tablespoon vegetable oil
• 8 sliced fresh mushrooms
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 pinch salt
• ½ cup tomato sauce
• ⅓ cup Marsala wine
• 1 cup chicken broth
• 1 ½ tablespoons chilled unsalted butter, cut into cubes
• 2 teaspoons chopped fresh oregano

Steps

1. Season beef medallions with salt and pepper; set aside.
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.
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.
4. Stir in tomato sauce; cook and stir until thickens, about 5 minutes.
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.
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.
7. Off heat, stir remaining 1 1/2 tablespoons butter and oregano into sauce until butter melts. Taste for seasoning; adjust if necessary.
8. Spoon sauce over beef medallions and serve immediately.