Beef Medallions with Caramelized Pan Sauce recipe
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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 2 teaspoons chopped fresh oregano 1 ½ tablespoons chilled unsalted butter, cut into cubes
Nutrition Info
- 566.8 caloriescarbohydrate: 6 gcholesterol: 135.8 mgfat: 41.5 gfiber: 0.8 gprotein: 35.8 gsaturatedFat: 16.3 gservingSize: -sodium: 484.4 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Beef Medallions with Caramelized Pan Sauce
Directions
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Season beef medallions with salt and pepper to taste and set aside.
Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.
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.
Mix in tomato sauce, cook and stir until tomato sauce thickens, about 5 minutes.
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.
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.
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.
Spoon sauce over beef and serve immediately.