Beef Tenderloin Medallions with Madeira Wine Pan Sauce
When I was little, I would stand with my face pressed against the chain link fence that surrounded our yard, watching my Grandfather attempt his daily chores outside. Grandpa was a hard worker. Once a policeman, then a plumber and always semi-retired.
Grass never grew under Grandpa’s feet. He was always up to something. Digging holes for posts so he could hang a new tire swing for the Grandkids, tinkering in his man cave with his motorcycles, somehow resisting the ache of taking a long ride through the country.
A hearty man. Skin made of leather from years in the sun, barely a speck of blonde hair left on a shiny brown head. Scars and a crooked nose from numerous motorcycle accidents never deterred the sweetness of his face. A smile that could warm the heart and the bluest eyes that twinkled brightly.
Until the moment my Grandmother opened the front door and shouted his name. He pretended he didn’t hear her calling.
This always made me giggle. I’d keep his secret. I’d never tell Grandma where he was, although I’m sure she knew.
I’ve been lucky. I’ve had, and continue to have, many good men in my life. Uncles, Grandfather’s, Father’s, brother’s, cousins who are like my brothers, friends and of course my main man and love of my life, Ranger Craig. Men of character and integrity, respect for the strong women in their lives, men who were, and still are, some of the best Father’s I’ve ever known.
Wishing you all a very happy, healthy and most delicious Father’s Day!
Loads of Love,
Beef Tenderloin Medallions with a Madeira Wine Pan Sauce
Serves 2 (can easily be doubled)
2 Beef Tenderloin approximately 5-6 ounces each
Salt and pepper
2 tablespoons high heat oil or clarified butter (Ghee)
1 tablespoon chopped shallots
3 tablespoons unsalted butter
1 tablespoon flour
1 cup beef stock
½ cup Madeira wine
1/2 cup sliced sautéed cremini mushrooms (optional)
1 tablespoon beef demi-glaze. This gives a little richer flavor to the sauce and can be found at most markets, usually near the beef broth, or in the freezer section
Chopped fresh Italian parsley for garnish (optional)
Season the beef with salt and pepper on both sides. In a heavy bottom pan, heat the oil over medium high heat. Once the oil is shimmering and hot, place the beef tenderloin in the pan and cook until golden brown on both sides. About 6-7 minutes per side for medium doneness. Transfer the beef to a plate.
Turn the heat down to medium and in the same pan, add 2 tablespoons of unsalted butter. Then stir in the chopped shallots. Once the shallots are fragrant stir in the flour. Once the flour is incorporated, about 30 seconds to one minute, whisk in the beef stock and then the Madeira wine.
Continue whisking and cooking until the sauce is slightly reduced and thickened just a bit. Add salt and pepper to taste.
Ladle a bit of sauce on a plate and place a tenderloin on top with any remaining beef juices from the beef plate. Garnish with chopped fresh Italian parsley and serve immediately.
I love this beef dish with Potatoes Dauphinoise and Roasted Asparagus.
- Tournedos aux Champignons (cookinginsens.wordpress.com)