Beef Tenderloin Medallions W Creamy Cafe Sauce Recipes

BEEF TENDERLOIN MEDALLIONS W/ CREAMY CAFE SAUCE

Steps:

• 1. DISSOLVE 1 teaspoon coffee crystals in balsamic vinegar. Add oil, roasted garlic, salt and pepper. Rub over all sides of beef medallions.
• 2. HEAT butter shortening in large skillet over medium high heat. Sear beef 3 to 4 minutes per side for medium rare or to desired doneness. Transfer to plate, cover and keep warm. Saute mushrooms in skillet until lightly browned.
• 3. WHISK remaining 1/4 teaspoon coffee crystals and broth in small bowl until dissolved. Add heavy cream and balsamic vinegar, brown sugar and Worcestershire sauce. Pour cream mixture into skillet with mushrooms. Bring to a boil over high heat, stirring constantly, until sauce just begins to thicken. Serve steaks drizzled with sauce. Garnish with cracked black pepper, if desired.

BEEF TENDERLOIN IN CREAMY PORCINI SAUCE

Steps:

• In a small bowl, soak dried mushrooms in hot water.
• Heat butter and 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion and garlic; cook until the onion is tender and transparent. Stir in beef bouillon cube, and pour in mushrooms with water. Season with salt and pepper. Mix in cream; simmer gently for 5 minutes. Set aside.
• Place whole potatoes in a pan with water to cover; bring to a boil over high heat, and cook about 5 minutes. Drain water. When potatoes are cool enough to touch, cut them in half. Heat 2 tablespoons olive oil in a skillet over medium heat, and fry potatoes until golden. Season with salt and thyme. Set aside.
• Preheat oven to 400 degrees F (200 degrees C).
• Season beef medallions with salt and pepper. Heat 2 tablespoons olive oil in a wok or large skillet over high heat. Place medallions in hot oil, and brown on both sides. Remove from heat, and place medallions in the center of a roasting dish.
• Cover medallions with porcini sauce. Arrange potatoes around medallions. Cover dish with aluminum foil. Roast for 15 minutes.

MEDALLIONS OF BEEF TENDERLOIN WITH CABERNET REDUCTION

Steps:

• Preheat oven to 500°F.
• Combine the salt, pepper, and garlic powder in a zip closure bag.
• Very lightly oil the tenderloin with olive oil.
• Sprinkle the mixture liberally over all sides of the tenderloin and press into the meat.
• Heat 1 tablespoon olive oil in a heavy ovenproof skillet or roasting pan over medium high heat.
• Sear the tenderloin for a minute or so on all sides.
• Add ¼ cup of beef broth to the skillet (to prevent smoking in the oven and keep meat moist) and the sprig of rosemary.
• Transfer skillet to preheated oven and roast tenderloin for about 8 - 10 minutes.
• Remove skillet from oven; transfer tenderloin to a cutting board, cover with aluminum foil and allow meat to rest. You can prepare up to this point and hold the meat under the foil for at least 30 - 45 minutes.
• Do not wash skillet or discard the roasting juices and bits. With skillet still hot, add the chopped shallot and cook for a minute or so. Add ½ cup beef broth to the skillet, scraping all the caramelized juices and bits with a spoon.
• Add the Cabernet Sauvignon and bring to a boil to reduce the volume of the sauce by about half.
• If holding the final preparation, stop at this point, cover skillet, and turn heat off.
• Just before serving, slice the tenderloin into ¾" to 1" medallions.
• Return skillet to medium high heat, add about 2 tablespoons unsalted butter to the sauce and allow it to melt, taste and if needed adjust with a pinch or salt or pepper. Remove the rosemary sprig.
• Return the medallions to the hot pan and gently warm them in the sauce for 30 seconds to 1 minute on each side for medium rare or a bit longer until desired temperature.
• Remove the medallions to warmed platter or serving plate, pour sauce over them, and serve.

BEEF MEDALLIONS WITH CARAMELIZED PAN SAUCE

Steps:

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

BEEF MEDALLIONS WITH WILD MUSHROOMS CREAM SAUCE

Steps:

• Preheat oven to 350°F.
• Place mushrooms in a bowl with warm broth and soak for 20 minutes, or until tender. Strain mushrooms and reserve broth.
• In large saucepan, on medium-high heat, add 1 tsp of oil, butter, shallots, garlic paste and mushrooms. Cook until shallots are caramelized, about 5 minutes. Add wine and deglaze the pan, about 3 minutes.
• Next add the broth and simmer, allowing the liquid to reduce by half, about 5-8 minutes. Add cream and cook another 2 minutes,.
• Meanwhile, season beef with salt and pepper. Add remaining oil to an ovenproof skillet and pan-sear beef on high heat, 1 minute per side and place in the oven.
• Cook about 7-19 minutes or until an instant-read thermometer reaches 160F for medium. Remove beef from oven and set aside to rest,
• Divide steaks among 8 plates, drizzle 2 tablespoons mushroom sauce overtop (save any leftovers for another use) and serve.