Beef Medallions in Pan Sauce
Ingredients
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
Directions
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Season beef medallions with salt and pepper to taste and set aside.
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Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.
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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.
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Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.
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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.
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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 .
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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.
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Spoon sauce over beef and serve immediately. Serve with garlic mashed potatoes and roasted Brussels Sprouts.