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Beef Medallions with Caramelized Pan Sauce
Beef Medallions with Caramelized Pan Sauce
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Succulent beef medallions in Marsala mushroom sauce ready in 30 minutes.
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
  • 0.5 cup tomato sauce
  • 0.33333334326744 cup Marsala wine
  • 2 teaspoons chopped fresh oregano
  • 1.5 tablespoons chilled unsalted butter, cut into cubes
Instructions:
  • Season beef medallions generously with salt and pepper, then let them rest.
  • In a skillet over high heat, sear the beef in vegetable oil until golden brown on both sides, about 2 minutes per side. Transfer the beef to a warm plate.
  • Lower the heat to medium, and continue to sauté the mushrooms with 1 tablespoon of unsalted butter, olive oil, and a pinch of salt in the skillet until the mushrooms are deeply golden brown, approximately 10 minutes.
  • Combine tomato sauce, stirring occasionally until it thickens, approximately 5 minutes.
  • Add Marsala wine to the skillet and turn up the heat. As the wine bubbles, deglaze the pan by scraping the flavorful browned bits. Once the wine reduces significantly, mix in the broth and bring it to a vigorous boil. Stir continuously until the broth reduces by half, approximately 5 minutes.
  • Lower the heat and add the beef back to the broth mixture. Simmer on low until the beef reaches a perfect medium-rare doneness, about 2 to 3 minutes. Plate the beef for serving.
  • Take the skillet off the heat. Mix and stir 1 1/2 tablespoons of butter and oregano into the sauce until the butter has melted. Taste for seasoning and adjust as needed.
  • Drizzle the sauce over the beef and serve promptly.

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