Beef Medallions with Caramelized Pan Sauce

Ingredients

• 2 pounds beef tenderloin , 4-ounce
• salt and freshly ground black pepper to taste
• 1 tablespoon vegetable oil
• 8 sliceds fresh mushrooms
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 pinch salt
• 0.5 cups tomato sauce
• 0.33 cups Marsala wine
• 1 cup chicken broth
• 1.5 tablespoons chilled unsalted butter , cut into cubes
• 2 teaspoons chopped fresh oregano

Instructions

1. 1

   Season beef medallions with salt and pepper; set aside.

2. 2

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

3. 3

   Reduce heat to medium; add mushrooms, 1 tablespoon unsalted butter, olive oil, and pinch of salt to skillet. Cook and stir until mushrooms are very well browned, about 10 minutes.

4. 4

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

5. 5

   Add Marsala; increase heat to high. Cook and scrape browned bits from bottom of skillet until most of Marsala evaporated. Stir in broth and bring to a boil; cook and stir until reduced by half, about 5 minutes.

6. 6

   Reduce heat to low; add beef medallions back to skillet and simmer until cooked to medium-rare, 2 to 3 minutes. Transfer beef medallions to serving plates.

7. 7

   Off heat, stir remaining 1 1/2 tablespoons butter and oregano into sauce until butter melts. Taste for seasoning; adjust if necessary.

8. 8

   Spoon sauce over beef medallions and serve immediately.