Beef Tenderloin Medallions with Red Wine Mushroom Sauce

Michael Symon
Servings: 4 - 6
15 to 30 min

Dinner never tasted so good!

  • Ingredients
  • step-by-step directions
Beef Tenderloin Medallions with Red Wine Mushroom Sauce
  • 1 beef tenderloin (about 3 pounds, cut into 1-inch medallions)
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper (to taste)
Red Wine Mushroom Sauce:
  • 2 tablespoons olive oil
  • 6 slices thick cut bacon (sliced into 1/2-inch lardons)
  • 1 shallot (peeled, thinly sliced)
  • 2 cloves garlic (peeled, thinly sliced)
  • 2 1/2 cups cremini mushrooms (stems removed, thinly sliced)
  • 1/2 cup red wine
  • 2 tablespoons red wine vinegar
  • 2 sprigs rosemary (leaves only from one sprig, divided)
  • 2 tablespoons butter
  • Kosher salt and freshly ground black pepper (to taste)
  • Preheat a grill or grill pan to medium-high heat. Drizzle the medallions on both sides with olive oil and season with salt and pepper.
  • Place on the grill and allow to cook until charred on both sides and medium-rare, about 2-3 minutes per side. Remove to a plate and allow to rest for 5 minutes. Serve with the red wine mushroom sauce.
  • For the Red Wine Mushroom Sauce: Heat a large saute pan over medium-high heat and add olive oil. Add the bacon and cook until the fat has rendered and bacon is browned but not crispy, about 6 minutes. Add the shallot, garlic and mushrooms and cook until the mushrooms are tender, about 5 minutes.
  • Deglaze the pan with white wine, scraping the browned bits up from the bottom of the pan. Add the red wine vinegar, and 1 sprig of rosemary leaves. Dip the other sprig of rosemary leaves in the sauce and brush on top of the steaks.
  • Finish the sauce with the butter and stir to combine. Serve with the steaks.
  • Tip: Bring your meat to room temperature 30 minutes before grilling to ensure even cooking.
Similar categories: Beef
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