Beef Karista's Kitchen

Beef Tenderloin Medallions with Madeira Wine Pan Sauce

beef tenderloin with madeira wine 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.

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  • Reply
    June 12, 2013 at 11:47 am


    • Reply
      June 12, 2013 at 11:57 am

      Thank you Rosemary!

  • Reply
    June 12, 2013 at 12:22 pm

    Beautiful post Karista – full of love and life, just like you! Have a wonderful Father’s Day!

    • Reply
      June 13, 2013 at 7:37 am

      Thank you Alyssa! Wishing you and your beautiful family a Happy Father’s Day weekend too 🙂 Hugs to ya!

  • Reply
    Cameron Taylor
    June 12, 2013 at 1:37 pm

    This is a great Father’s Day tribute. It was like seeing Grandpa again. He would have loved that beef tenderloin medallion.

    • Reply
      June 13, 2013 at 7:38 am

      Thanks Bro! Grandpa was certainly a funny and unique character, always so sweet and kind. Love you and have a Happy Father’s Day!

  • Reply
    June 12, 2013 at 1:41 pm

    Lord that looks nice. Would be great with some really thick chips!

    • Reply
      June 13, 2013 at 7:39 am

      Oh yeah! I love thick chips. We have one restaurant here that serves them nice and thick. I like them drenched in ketchup. But don’t tell anyone. 🙂

  • Reply
    June 12, 2013 at 5:46 pm

    Beautiful medallion and tasty recipe. I like it a lot.

    • Reply
      June 13, 2013 at 7:40 am

      Thanks Richard! It’s simple to prepare and feels like your dining out. 🙂

  • Reply
    June 12, 2013 at 8:21 pm

    Karista – I absolutely love this. There’s really something special between grandfathers and grandaughters isn’t there? I’m headed home to Kansas Saturday to see my dad and both of my grandfathers, and feel lucky for every moment that I get to spend with them all. Still debating with all four of my siblings what to make for my dad on Sunday night, and I’m definitely throwing this recipe into the ring – looks fantastic!

    • Reply
      June 13, 2013 at 7:45 am

      Thanks Jess! I’m so happy you’re traveling home to see your family! What a wonderful Father’s day gift for your Dad and Grandfathers. Have a wonderful weekend and wishing you safe travels!!

  • Reply
    Bam's Kitchen
    June 12, 2013 at 9:56 pm

    Karista, I love your very sweet story. You know all men have this condition they call “selective hearing” Does Ranger Rick suffer from this condition, as well? LOL Happy Fathers day to all the important men in your life and I am going to celebrate ours with your perfect steak and sauce made by the sauce guru herself. Take care, BAM

    • Reply
      June 13, 2013 at 7:46 am

      LOL! For some reason my two sassy girls are slightly afflicted with the same condition. 🙂 Have a wonderful Father’s Day Bam!

  • Reply
    June 13, 2013 at 8:52 am

    That’s such a great dish and a wonderful lead-in story, Karista. I had a very special relationship with my grandfather as well and consider myself very lucky to have such strong male role models in my life 🙂

  • Reply
    June 13, 2013 at 3:06 pm

    Wow so beautiful – what a total treat and yes served with Pommes Dauphinoise -I’m in heaven 🙂

  • Reply
    Paul Blank
    November 29, 2013 at 6:03 pm

    I bought a 4+ lb whole tenderloin and only then went looking for a recipe, and yours came up.

    Wonderful indeed!

    I had never trimmed a tenderloin before, nor had I even made a filet, but from all reports, it looks like I succeeded.

    My 1″ filets weren’t holding together well, so I tied them.

    The wine sauce was just superb, and everything came out great.

    BTW you don’t mention when to put the mushrooms in. I used what I had around: dehydrated porcini mushrooms, and put them into the oil just after the shallots.

    Thanks again!

    • Reply
      November 30, 2013 at 9:16 pm

      Thank you so much Paul for taking the time to leave a comment about your tenderloin success! I’m so happy you loved the recipe and you did perfectly by tying each tenderloin with string. Didn’t notice I’d left out the mushrooms out of the directions, I’ll add that straight away. Thanks again and Delicious Wishes! Karista

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    January 26, 2016 at 8:36 am

    Hello 🙂 what a lovely post. Brings back so many fond memories of my Pappy, who I was very close to. Thanks for the post, Cora

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