beef medallions with caramelized pan sauce

Ingredients

• Servings: 4
• 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
• 1/2 cup tomato sauce
• 1/3 cup
• 1 cup chicken broth
• 2 teaspoons chopped fresh oregano
• 1 1/2 tablespoons chilled unsalted butter, cut into cubes

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• 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 and increase heat to high. cook, scraping browned bits from bottom of skillet. once most of the 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.