Beef Medallions With Caramelized Pan Sauce
Serves: 6
Madilyn Boehm
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 pinch
Salt1 tbsp
Vegetable Oil1 tbsp
Olive Oil1 cup
Tomato Sauce1 cup
Marsala Wine1 cup
Chicken Broth2 tsps
Oregano (chopped fresh)Directions:
1
Season beef medallions with salt and pepper to taste and set aside
2
Heat vegetable oil in a skillet over high heat
3
Cook beef until browned, about 2 minutes per side
4
Remove beef to a warm plate
5
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
6
Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes
7
Pour in Marsala wine and increase heat to high
8
Cook, scraping browned bits from bottom of skillet
9
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
10
Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes
11
Transfer beef to serving plates
12
Remove skillet from heat
13
Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts
14
Taste for seasoning and adjust if necessary
15
Spoon sauce over beef and serve immediately