Beef Tenderloin Medallions with Caramelized Tomato Mushroom Pan Sauce –I’m Glad I Used All Clad

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(Since this was for a contest, I was forced to type up the recipe!)




Seared Beef Tenderloin Medallions with Caramelized Tomato & Mushroom Pan Sauce




For 4 servings:




2 lbs beef tenderloin, trimmed, cut into 8 (4-oz) medallions, about 1-inch thick (this will also work with chicken breasts or pork chops)


salt and pepper to taste


1 tablespoon vegetable oil for searing


1 tablespoon unsalted butter


1 tablespoon olive oil


8-10 white button mushrooms, sliced thin


1/2 cup marinara sauce (mine had basil and garlic in it, but any prepared tomato sauce will work)


1/3 cup Marsala wine


1 cup veal stock or chicken broth


2 tsp freshly chopped oregano leaves


1 1/2 tablespoons cold butter, cut into cubes




Season beef medallions generously with salt and pepper to taste. Put vegetable oil in a stainless steel pan, and place over high heat. When the oil just begins to smoke, sear the beef for about 2 minutes per side. The meat should get a nice brown crust, but do not cook all the way through, as it will finish cooking in the sauce. Turn off heat, and remove beef to a plate, and reserve until needed.




Add the butter and olive oil to the pan, and place over medium-high heat. Add the mushrooms and a pinch of salt. Cook the mushrooms, stirring often, for about 10 minutes, or until very well browned. Add the tomato sauce, and cook, stirring, for about 5 minutes, or until the tomato sauce thickens and caramelizes on to the bottom of the pan.




Pour in the Marsala wine, and raise heat to high. As the wine comes up to a boil, use a wooden spoon to scrap any caramelized bits on the bottom of the pan. When almost all the wine has evaporated, add the stock or broth. Bring to a boil, and cook, stirring occasionally, for about 5 minutes, or until the mixture has reduced by about half.




Reduce the heat to low, and add the beef medallions back in. Simmer gently for 2-3 minutes, or until the meat is heated through and cooked to your preference. You can add more stock if sauce seems too thick.




Remove the medallions, and divide on four hot plates. Turn the heat off under the sauce, and stir in the oregano and cold butter. Stir constantly until butter has disappeared into the sauce. Taste for seasoning, and adjust if needed. Spoon over meat and serve immediately. Enjoy!

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