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Beef Tenderloin Medallions with Madeira Sauce

Makes 6 Servings
Print Recipe
Ingredients Method

Ingredients
  

  • 2 1/2 pounds trimmed beef tenderloin
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup Madeira wine
  • 1 shallot minced
  • 3 tablespoons butter cut into 3 pieces

Method
 

  1. Preheat oven to 350°.
  2. Heat an ovenproof skillet over medium-high heat.
  3. Rub tenderloin with oil; sprinkle with salt and pepper. Cook tenderloin in skillet for 2 to 3 minutes per side or until browned. Transfer skillet to oven. Bake for 15 to 20 minutes or until a thermometer inserted in the thickest part of the tenderloin registers 135° or desired degree of doneness.
  4. Remove tenderloin from skillet, and place on a cutting board. Allow meat to rest for 15 minutes before cutting into 6 equal portions.
  5. In a medium saucepan, combine Madeira and shallot. Cook over medium-high heat, stirring frequently, for 10 minutes or until Madeira has reduced to approximately 1/4 cup. Reduce heat to low. Add butter, stirring to melt. Serve sauce with tenderloin.