Tested till perfect Beef Tenderloin Medallions with Red Wine Mushroom Sauce

Beef Tenderloin Medallions with Red Wine Mushroom Sauce

Tenderloin grilling steaks get the royal treatment in this recipe with cremini mushrooms and red wine.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2009

Recipe3 out of 5 based on 12 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 tbsp 2tbspextra-virgin olive oil
  • 2 2shallotshallots, sliced
  • 1 1clove garliccloves of garlic, minced
  • 8 oz 8ozcremini mushrooms, thinly sliced
  • 1 dash 1dashWorcestershire sauce
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/4 tsp 1/4tspdried thyme
  • 4 4beef tenderloin grilling steakbeef tenderloin grilling steaks, (about 6 oz/175 g each)
  • 3/4 cup 3/4cupdry red wine
  • 1 tbsp 1tbspbutter, softened
  • 1 tbsp 1tbspall-purpose flour
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In heavy skillet, heat half of the oil over medium-high heat; saute shallots and garlic until softened, 2 to 3 minutes. Add mushrooms, Worcestershire sauce, half each of the salt and pepper and the thyme; cook, stirring, until very soft and almost no liquid remains, about 6 minutes. Scrape into bowl.

Wipe out skillet. Brush steaks with remaining oil; sprinkle with remaining salt and pepper. Sear over medium-high heat, turning once, until desired doneness, about 8 minutes for medium-rare. Transfer to warm plate; tent with foil and let stand for 5 minutes.

Meanwhile, add wine to skillet; cook, scraping up any brown bits, until reduced by half, about 3 minutes.

Add mushrooms and any meat juices to pan. Combine butter with flour; stir into pan and cook until thickened. Serve with steaks.

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Nutritional Information Per serving: about

cal 411 pro 38g total fat 23g sat. fat 9g
carb 6g fibre 2g chol 101mg sodium 417mg
potassium 879mg

% RDI:

calcium 3 iron 39 vit A 3 folate 9
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