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Beef Medallions with Caramelized Pan Sauce

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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35 m servings 567 cals
Original recipe yields 4 servings


  • Calories:
  • 567 kcal
  • 28%
  • Fat:
  • 41.5 g
  • 64%
  • Carbs:
  • 6g
  • 2%
  • Protein:
  • 35.8 g
  • 72%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 484 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 42
  1. 49 Ratings

Most helpful positive review

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 Mothe...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 Mothe...

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 h...

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 d...

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...

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 ha...

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 ...

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 i...

I made this dish last night. The best way to describe it is OMG!!! It was delicious. I used beef tenderloin. It was so tender you could cut it with a fork. The sauce was soooo good! The rec...