Beef Medallions with Caramelized Pan Sauce Recipe -
Beef Medallions with Caramelized Pan Sauce Recipe
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Beef Medallions with Caramelized Pan Sauce
An elegant beef tenderloin dish that’s surprisingly quick and easy. See more
  • READY IN 35 mins

Beef Medallions with Caramelized Pan Sauce

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    30 mins

    35 mins


  1. Season beef medallions with salt and pepper to taste and set aside.
  2. Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.
  3. 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.
  4. Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. Spoon sauce over beef and serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
May 23, 2012

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!

Most Helpful Critical Review
Dec 25, 2012

Too salty!!

Jul 11, 2012

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!

Jun 13, 2012

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.

Mar 02, 2014

Delicious! If you follow this to a T it will turn out amazing. I'm not sure how there are so many reviews sayin it's salty, the only amount of salt suggested is a pinch, if you've got a heavy hand the saltiness is your own doing! Additionally If you slim down on the butter for caramelizing and finishing the sauce it still tastes decadent, I've got non stick pans so fats are mainly for taste. Enjoy!

Jun 25, 2014

Excellent recipe....very "gourmet" tasting. To the reviewers who said it was too salty, this means you reduced the sauce too much. I learned the hard way in another recipe. Reducing it enough to reducing it too much can be tricky sometimes. We will definitely make this again!

Jan 11, 2014

Had two beautiful 10oz Omaha Filet Mignon which I cut in half and bashed to about 1/2 inch thickness. Followed the recipes exactly. Could not have been a better New Years Day dinner!

Oct 27, 2013

Delicious. I am reviewing the pan sauce only, tonight was beautiful and we grilled the steaks outside. If you like an italian beef with gravy, or are a fan of bracioli, you will like this recipe. Made exactly as written with exception of no pan drippings. This will be a great "dead of winter" recipe! A definite do-over for me. Thanks for sharing, CJ.


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  • Calories
  • 567 kcal
  • 28%
  • Carbohydrates
  • 6 g
  • 2%
  • Cholesterol
  • 136 mg
  • 45%
  • Fat
  • 41.5 g
  • 64%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 35.8 g
  • 72%
  • Sodium
  • 678 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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