Beef Tenderloin Medallions with Red Wine Mushroom Sauce

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  • 2 tbsp. (30 mL) extra-virgin olive oilBeef Tenderloin Medallions with Red Wine Mushroom Sauce
  • 2 shallots, sliced
  • 1 clove of garlic, minced
  • 8 oz. (227 g) cremini mushrooms, thinly sliced
  • 1 dash Worcestershire sauce
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1/4 tsp (1 mL) dried thyme
  • 4 beef tenderloin grilling steaks, (about 6 oz. /175 g each)
  • 3/4 cup (175 mL) dry red wine
  • 1 tbsp. (15 mL) butter, softened
  • 1 tbsp. (15 mL) all-purpose flour


  1. In heavy skillet, heat half of the oil over medium-high heat; sauté shallots and garlic until softened, 2 to 3 minutes.
  2. Add mushrooms, Worcestershire sauce, half each of the salt and pepper and the thyme; cook, stirring, until very soft and almost no liquid remains, about 6 minutes. Scrape into bowl. Wipe out skillet. Brush steaks with remaining oil; sprinkle with remaining salt and pepper. Sear over medium-high heat, turning once, until desired doneness, about 8 minutes for medium-rare.
  3. Transfer to warm plate; tent with foil and let stand for 5 minutes. Add wine to skillet; cook, scraping up any brown bits, until reduced by half, about 3 minutes. Add mushrooms and any meat juices to pan.
  4. Combine butter with flour; stir into pan and cook until thickened.

Serve with steaks.

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