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Grilled Beef Medallions with Mushroom Sauce



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1 beef tenderloin (about 10 -12 oz.)
Salt, to taste
1 tsp. fresh fine crushed black pepper
2 tbsp. butter
1 medium onion, finely chopped
3/4 cup fresh mushroom, finely chopped
1 tsp. sugar
1 tsp. red wine vinegar
2 garlic cloves, finely chopped
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 tbsp. flour
3/4 cup beef broth


  1. 1
    Start by cutting the tenderloin into 6 equal pieces, then flatten each piece using a hamar or heavy weight until each piece is 1/4" thick.
  2. 2
    Arrange the pieces with a long insert and season with the salt and pepper.
  3. 3
    In a medium skillet or a griller, melt a tablespoon of butter over med-high heat.
  4. 4
    Place the beef, in batches if necessary, and saute until outside is brown but inside is still very pink, about 2 minutes on each side.
  5. 5
    After browning remove each tenderloin from pan and keep warm.
  6. 6
    In a medium saucepan add remaining butter and when melted, add mushrooms and shallots.Saute until tender, about 5-6 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 beef broth and bring to a boil. Cook until liquid is thickened and reduced to about 1/2 cup.
  7. 7
    Arrange the beef in a serving dish and spoon mushroom sauce over.

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cuisines North & South American, Other North American, Other South American
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