Beef Medallions in Pan Sauce
3 Pounds Beef Tenderloin, Trimmed, Cut Into 8 (4-ounce) Medallions
Salt And Freshly Ground Black Pepper To Taste
2 Tablespoons Vegetable Oil
1 Small Pkg Cremini Mushrooms
1 Tablespoon Unsalted Butter
1 Tablespoon Olive Oil
1 Pinch Salt
1/2 Cup Tomato Sauce
1/3 Cup Marsala Wine
1 Can Chicken Broth
2 Teaspoons Chopped Fresh Oregano
2 Tablespoons Chilled Unsalted Butter, Cut Into Cubes
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. Let rest 10 minutes .
Remove skillet from heat. Cook and stir 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. Serve with garlic mashed potatoes and roasted Brussels Sprouts.