"This is one of those dishes that unless someone watched you make it, they'd never believe how fast and simple it is to prepare. By the way, this wonderful sauce would work just as well with pork, veal, or chicken." — Chef John
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beef tenderloin, trimmed, cut into 8 (4-ounce) medallions
salt and freshly ground black pepper to taste
sliced fresh mushrooms
chopped fresh oregano
1 1/2 tablespoons
chilled unsalted butter, cut into cubes
This was so delicious! The local grocery store didn't have beef tenderloin so I made with pork loin instead. The pan sauce is super easy and tastes like a 5 star restaurant sauce. Made for Mother's Day and mom loved it!
Made this exactly as directed (great video, btw), except... I *forgot* to throw in the fresh oregano at the end - darn it. I wasn't sure I would like the tomato sauce in this but it came out delicious! I'll definitely be making this again, including for company. Thanks for sharing this recipe - YUM.
This is definitely a special occasion meal. Having to buy a specialty bottle of wine to make the sauce is worth it, but hard on the budget for a weekday meal. I increased the recipe to 6 and had to use two pans, a bummer. This also seemed to increase the "carmelization" time of everything. The recipe took much longer than expected, but it came out perfect. Next time I will invest in higher end cuts of meat (I did not use tenderloin) and the texture will be perfect too!
Great dish. I didn't have Marsala so subbed Cabernet Sauvignon and thought I had tomato sauce but didn't so used a lesser amount of BBQ sauce. End result was yummy. And it was so easy. Would def. make again & would make for family dinner or special occasion.
This is an outstanding recipe, and it works with Marsala as well as a good cabernet (ie: Powdered Keg). I have prepared this recipe several times, each scenario with grass-fed beef, and with incredible success. Why go to a steakhouse when you can have something of this caliber so easily made in your own kitchen. My husband does not typically like mushrooms, yet he has repeatedly told me that this dish is "outstanding!"
I don't know what I did wrong. Mine didn't look like Chef John's. I won't rate this because I think I deserve all of the blame. It wasn't a failure, just a lot of work for beef tenderloins, which we have all the time. Chef John is the best...his recipes are reliable, all of the time, which is why I think I fouled this one up! Since this website demands that I rate the recipe in order to post, I will.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef Medallions with Caramelized Pan Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 374
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