How to Cut Beef Tenderloin Medallions
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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!
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!
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.
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!
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!
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!
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!
04/10/2014
This was a perfect anniversary dinner!! It's a classy entree that's incredibly easy to make. I served Asparagus Cashew Rice and Parmesan Tomatoes (both recipes from here) with it. It all turned out so beautiful. Made 15 years seem not so long. :D
12/27/2015
I made this dish last night. The best way to describe it is OMG!!! It was delicious. I used beef tenderloin. It was so tender you could cut it with a fork. The sauce was soooo good! The recipe took longer than what I had anticipated. I didn't have fresh oregano so I used about 1/2 teaspoon of dried. Served it with 3 cheese potatoes au gratin. This is definitely a keeper.
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!
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!"
12/25/2012
Too salty!!
10/28/2014
Fantastic recipe! This enabled me to serve a first class dish! I was lucky to have real beef stock. Thanks, Chef John!
06/24/2013
Husband thought this tasted like a steak from a high end steak restaurant! Thanks for sharing your delicious recipe!
10/27/2013
Delicious. I am reviewing the pan sauce only, tonight was beautiful and we grilled the steaks outside. If you like an italian beef with gravy, or are a fan of bracioli, you will like this recipe. Made exactly as written with exception of no pan drippings. This will be a great "dead of winter" recipe! A definite do-over for me. Thanks for sharing, CJ.
03/02/2014
Yummy...used Riesling instead of Marsala
11/17/2012
Great dish. I didn't have Marsala so subbed Cabernet Sauvignon and thought I had tomato sauce but didn't so used a lesser amount of BBQ sauce. End result was yummy. And it was so easy. Would def. make again & would make for family dinner or special occasion.
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.
11/18/2014
Found the sauce a little to salty but overall really enjoyed it.
11/22/2014
I might've reduced the sauce a bit too much, but was still delicious.
11/10/2014
Yes, beef tenderloin is the same thing as fillet of beef. Am definitely going to make this recipe as soon as I have a hood over my stove - smoke alarm goes off with high heat searing! (or when it's not so cold outside that I can BBQ them)
03/22/2014
Seemed like a lot of steps, but wasn't really hard work. I would remake.
09/24/2012
Excellent
12/25/2012
We made this as is except we substituted a pork tenderloin. It was good, but not great. It was missing a little something. Perhaps garlic? Or, possibly, the lean pork somehow reduced the flavor. We will make it again, but add some garlic and/or use beef.
02/28/2018
I love the combination of flavors in this recipe. At first I was concerned how the tomato would pair, but I was not disappointed! I have subsequently made this for guests, who have also raved about this dish and asked for the recipe.
03/19/2020
Another great recipe CJ - we really enjoyed this , perfect anniversary dinner.
02/20/2020
Easy! My husband loved it. I changed it just a bit. I added garlic to mushrooms. I didn't have marsala so I used the vermouth I had. If I did it again I would use whole jar of marinara so I'd have more sauce.
02/06/2021
Out of this world easy and delicious. We loved the Pan Sauce as much as any we've ever prepared before. We used a huge T-Bone steak, but the next time a filet mignon will be our choice. I've already passed this along to another personal chef, and she intends to have this expeditiously. Thank you for sharing such a delightful recipe.
01/21/2017
Wow! I made this last night and it was amazing. I used beef tenderloin, but I think it would be great with pork tenderloin as well. I followed the recipe except for the marsala wine. I used a cabernet instead, because that's what I was drinking while I cooked. I was out of tomato sauce, so I used 1/2 cup of tomato basil spaghetti sauce. I pureed it in my mini food processor, because it was a little chunky. I added a tablespoon of worcestershire for depth. It turned out beautifully! I will definitely make this again.
02/20/2020
Easy! My husband loved it. I changed it just a bit. I added garlic to mushrooms. I didn't have marsala so I used the vermouth I had. If I did it again I would use whole jar of marinara so I'd have more sauce.
02/25/2014
OVER THE TOP! I made this for a Valentine's Progressive dinner for 16 and it came out absolutely perfectly. I received rave reviews. I did decrease the salt whenever I could after reading a couple of the reviews. Due to the number I was serving, I first off made the sauce in two batches--doubling the recipe to serve 16 before I seared the meat. About three hours before guests arrived, I went ahead and browned the meat, then simmered the beef in the broth mixture--- cooking it to medium rare. I found it took about 5 minutes per batch, so I did it four times. I then refrigerated the meat in an enclosed Dutch oven pot. I used the "warming" setting on my oven and put the pot in the oven for an hour at 155 degrees while we went to the appetizer house. Came home and heated the broth gravy, then served the meat and sauce on individual plates! We couldn't have been more pleased. This had to be the most difficult way to prepare this fabulous entree to serve 16, but next time serving four will be a "piece of cake." Patty
06/10/2013
As always with Chef John.....EXCELLENT!!!!!
11/30/2017
Would not change a thing with this recipe, served with garlic mash potatoes and green beans!
06/13/2013
a teeny too salty but otherwise very nice
12/28/2012
I loved this, and it was much easier than I thought. Found the video after the fact, and wished I had seen it before. I found it when I searched "beef tenderloin"
01/14/2017
This was excellent. I made no changes and will for sure make this one again. I already have more tenderloin waiting in the freezer. Wonderful!
10/22/2015
Made this for dinner last night and there was just a little bit of sauce left. I served it up with my own version of garlic and green onion mashed potatoes. I attempted to follow this up with Chef John's Chocolate decadence with raspberry sauce (which got modified a little). No one else wanted desert, so I had to forego as well. I think this would pair very well with a sweet red wine. I was considering Yellow Tail Sweet Red Roo (or something like that).
04/15/2015
Very good. The store had these precut/packaged tenderloins (individual) with bacon wrapped around it, so I got three, otherwise made recipe as is...the boys loved it.
04/01/2016
It had a taste of too much tomato and not enough Marsala. I would not make this recipe again.
05/07/2019
I made this recipe with a filet mignon steak, which I cut in half and then in thirds. I didn't have mushrooms, so I used onions instead. Threw a little garlic in also. This meal was AMAZING. My husband said it was "restaurant quality" Not difficult to make.
11/04/2017
Easy to do, if you have the stuff at hand, under an hour. In Southern Chester County we always have mushrooms. The old timers use the browns (now called Crimini) because the have a better flavor.
11/06/2013
Delish sauce!! I doubled the portions so it took me longer to prepare the sauce than the recipe states, but worth the time. Saved to my repertoire! Thank you Chef John
01/28/2013
I don't know what I did wrong. Mine didn't look like Chef John's. I won't rate this because I think I deserve all of the blame. It wasn't a failure, just a lot of work for beef tenderloins, which we have all the time. Chef John is the best...his recipes are reliable, all of the time, which is why I think I fouled this one up! Since this website demands that I rate the recipe in order to post, I will.
12/07/2015
I LOVE this recipe!! It was so good, even my pickiest kid loved it. I made a few changes, only because I didn't quite have everything in my pantry. I used red cooking wine because I didn't want to make a run to the liquor store for only 1/2 cup of wine I wouldn't use again. And I used salted butter because I didn't want to buy a lb of unsalted butter just for this recipe, I did omit the salt in the recipe to compensate. I also added just a bit of heavy cream at the end with the butter and oregano and it was awesome. It just gave it a nice creaminess to the sauce. I will definitely be making this again and again!
02/15/2019
A good stainless steel pan makes all the difference!
02/17/2020
this was amazing. I did use blue oyster mushrooms. but otherwise I followed the recipe exact. thank you chef john.
01/30/2021
The recipe is great. In fact, everything I have tried by Chef John has been wonderful. I didn't have beef tenderloin at the time. I went ahead with a top sirloin steak trimmed and cut into medallions. That being said, the caramelized pan sauce it the key. Such a simple thing. So savory and tangy. Thanks Chef John.
11/06/2012
I've tried it. But what side dish would be the best?
02/15/2020
delicious. I would use less tomato sauce next time, but thought the rest was great.
07/28/2013
This recipe was quick and easy. My family enjoyed it. I substituted the Marsala wind with Pignot Grigio!!!
01/06/2018
We followed the recipe and it turned out great . Plan to have it again.
08/01/2016
AMAZING This was soooogood. Easy to make . I did as directed on BarBQ but with chicken . So rich and flavorful. EASY Definatly make again Iloveit.
11/21/2013
THANKS for sharing this recipe.....it is very tasty. I made it using Cabernet instead of Marsala wine and it was delicious. I will definitely make it over and over.
03/04/2021
Made it as per the recipe and it turned out great.
Source: https://www.allrecipes.com/recipe/221898/beef-medallions-with-caramelized-pan-sauce/
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