Recipe by Chef John
"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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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!
We did not care at all for the tomato sauce-marsala combination. I wish I had tested out the sauce before I committed expensive beef tenderloin to it.
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!
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.
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!
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!
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!
Amazing! Somehow, I completely missed the line reading tomato sauce, until I started cooking. By then it was too late. We omitted the tomato sauce and the butter at the end, and it still turned out REALLY tasty. Can't wait to try it WITH the tomato sauce. I hope it is as good as it is without it! Thank you so much for an amazing recipe!
* 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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