Beef Medallions and Mushrooms in Red Wine Sauce

Recipe by Charlotte J
READY IN: 40mins




  • Start by cutting the tenderloin into 6 equal pieces, then flatten each piece using a mallet or heavy weight until each piece is 1/4 inch thick.
  • Season with the salt and pepper.
  • In a medium skillet, melt a tablespooon of butter over med-high heat.
  • Add the beef, in batches if necessary, and saute until outside is brown but inside is still very pink, about 2 minutes on each side.
  • After browning remove each tenderloin from pan and keep warm.
  • Add remaining butter to skillet, and when melted, add mushrooms and shallots.
  • Saute until tender, about 10 minutes. Sprinkle the sugar over the mixture, and cook until deep brown, about 4 minutes longer.
  • Add vinegar, garlic, herbs, and flour and stir one minute, until liquid is absorbed.
  • Add broth and wine, and bring to a boil.
  • Cook until liquid is thickened and reduced to about 1/2 cup.
  • Return beef to the pan, and heat through, about 1 minute.
  • Arrange beef on plate and spoon sauce and mushrooms over.