Beef Medallions with Caramelized Pan Sauce

Ingredients and Weight:

• 1 1/2 pounds beef tenderloin, cut into 8 medallions
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup all-purpose flour
• 1/4 cup chopped shallots
• 1/4 cup dry red wine
• 1 cup beef broth
• 1/4 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard

Preparation Time:

15 minutes

Cooking Time:

15 minutes

Cooking Difficulty:

2 (Easy)

Preparation Method Steps:

1. Season the beef medallions liberally with salt and pepper. Coat with flour.
2. Heat the olive oil in a skillet over medium-high heat.
3. Sear the medallions for 2-3 minutes per side until browned on both sides.
4. Remove the medallions from the skillet and set aside.
5. Add the shallots to the skillet and cook until softened, about 2 minutes.
6. Deglaze the pan with red wine and let it reduce by half.
7. Stir in the beef broth, heavy cream, Worcestershire sauce, and Dijon mustard.
8. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened.
9. Return the medallions to the skillet and cook for another 2-3 minutes per side, or until they are cooked to your desired doneness.
10. Serve the beef medallions immediately with the caramelized pan sauce.

Nutritional Information:

(Per Serving)

• Calories: 350
• Protein: 30g
• Fat: 20g
• Carbohydrates: 15g

Dish Characteristics:

• Tender and juicy beef medallions
• Deliciously caramelized pan sauce
• Easy to make and perfect for a special occasion

User Comments:

• "This dish was absolutely incredible! The beef was cooked to perfection and the sauce was so flavorful."
• "I made this for my family and they loved it. It's a new favorite recipe."
• "I've never made a dish like this before but it was surprisingly easy. I'll definitely be making it again."

Special Precautions and Tips:

• Use high-quality beef tenderloin for the best possible flavor.
• Do not overcook the beef medallions or they will become tough.
• If the sauce is too thick, add a little water or beef broth.
• If the sauce is too thin, add a little cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).