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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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!
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.
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!
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!
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!
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.
* 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
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
An elegant beef tenderloin dish that’s surprisingly quick and easy.
A sweet tomato salad with seared beef and a creamy, aromatic horseradish sauce.
Watch Chef John prepare a sensational long-simmering meat sauce.