Rating: 4.69 stars
70 Ratings
  • 5 star values: 54
  • 4 star values: 13
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 0

This is one of those dishes that unless someone watched you make it, they'd never believe how fast and simple it is to prepare. By the way, this wonderful sauce would work just as well with pork, veal, or chicken.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season beef medallions with salt and pepper to taste and set aside.

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  • Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.

  • 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.

  • Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.

  • Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. 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.

  • Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates.

  • Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.

  • Spoon sauce over beef and serve immediately.

Nutrition Facts

567 calories; protein 35.8g; carbohydrates 6g; fat 41.5g; cholesterol 135.8mg; sodium 484.4mg. Full Nutrition
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Reviews (51)

Most helpful positive review

Rating: 5 stars
05/23/2012
This was so delicious! The local grocery store didn't have beef tenderloin so I made with pork loin instead. The pan sauce is super easy and tastes like a 5 star restaurant sauce. Made for Mother's Day and mom loved it! Read More
(15)

Most helpful critical review

Rating: 2 stars
11/22/2014
We did not care at all for the tomato sauce-marsala combination. I wish I had tested out the sauce before I committed expensive beef tenderloin to it. Read More
(1)
70 Ratings
  • 5 star values: 54
  • 4 star values: 13
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
05/23/2012
This was so delicious! The local grocery store didn't have beef tenderloin so I made with pork loin instead. The pan sauce is super easy and tastes like a 5 star restaurant sauce. Made for Mother's Day and mom loved it! Read More
(15)
Rating: 4 stars
07/11/2012
This is definitely a special occasion meal. Having to buy a specialty bottle of wine to make the sauce is worth it but hard on the budget for a weekday meal. I increased the recipe to 6 and had to use two pans a bummer. This also seemed to increase the "carmelization" time of everything. The recipe took much longer than expected but it came out perfect. Next time I will invest in higher end cuts of meat (I did not use tenderloin) and the texture will be perfect too! Read More
(13)
Rating: 5 stars
06/13/2012
Made this exactly as directed (great video, btw), except... I *forgot* to throw in the fresh oregano at the end - darn it. I wasn't sure I would like the tomato sauce in this but it came out delicious! I'll definitely be making this again, including for company. Thanks for sharing this recipe - YUM. Read More
(12)
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Rating: 5 stars
03/02/2014
Delicious! If you follow this to a T it will turn out amazing. I'm not sure how there are so many reviews sayin it's salty, the only amount of salt suggested is a pinch, if you've got a heavy hand the saltiness is your own doing! Additionally If you slim down on the butter for caramelizing and finishing the sauce it still tastes decadent, I've got non stick pans so fats are mainly for taste. Enjoy! Read More
(9)
Rating: 5 stars
01/10/2015
Amazing! Somehow, I completely missed the line reading tomato sauce, until I started cooking. By then it was too late. We omitted the tomato sauce and the butter at the end, and it still turned out REALLY tasty. Can't wait to try it WITH the tomato sauce. I hope it is as good as it is without it! Thank you so much for an amazing recipe! Read More
(4)
Rating: 5 stars
01/11/2014
Had two beautiful 10oz Omaha Filet Mignon which I cut in half and bashed to about 1/2 inch thickness. Followed the recipes exactly. Could not have been a better New Years Day dinner! Read More
(4)
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Rating: 5 stars
06/25/2014
Excellent recipe....very "gourmet" tasting. To the reviewers who said it was too salty this means you reduced the sauce too much. I learned the hard way in another recipe. Reducing it enough to reducing it too much can be tricky sometimes. We will definitely make this again! Read More
(4)
Rating: 5 stars
09/02/2012
This is an outstanding recipe and it works with Marsala as well as a good cabernet (ie: Powdered Keg). I have prepared this recipe several times each scenario with grass-fed beef and with incredible success. Why go to a steakhouse when you can have something of this caliber so easily made in your own kitchen. My husband does not typically like mushrooms yet he has repeatedly told me that this dish is "outstanding!" Read More
(2)
Rating: 5 stars
11/02/2012
This is probabaly the closest I have come to making steak as good as a steak house. It was easy and you can keep the wine for another dish, as it is called for frequently in sauces. Beef tenderloin is expensive, and I found with everything else served one tenderloin was enough. I made Chef John's classic rice pilaf with this and becaase that recipie is very easy, this fabulous meal was much less work than you would think.Watching the videos helps too! Read More
(2)
Rating: 2 stars
11/22/2014
We did not care at all for the tomato sauce-marsala combination. I wish I had tested out the sauce before I committed expensive beef tenderloin to it. Read More
(1)