6oz. Beef Tenderloin Medallions Recipe

Cooking Instructions

1. 1

   Prepare the Mashed Potatoes

   Peel and chop the potatoes into chunks. Boil them in salted water until tender. Drain and return to pot. Add butter and Gorgonzola cheese, then mash until smooth. Adjust seasoning with salt and pepper to taste.

2. 2

   Cook the Vegetables

   Steam or blanch the green beans and carrots until they are tender but still vibrant in color. Season with salt and pepper.

3. 3

   Sear the Beef Tenderloin

   Season the beef medallions with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the medallions for about 4-5 minutes per side for medium rare, or until desired doneness is reached. Remove from skillet and let rest.

4. 4

   Make the Mushroom-Cabernet Sauce

   In the same skillet, add butter and mushrooms. Sauté until mushrooms are browned. Add minced garlic and thyme, cooking for an additional minute. Pour in the Cabernet Sauvignon and bring to a simmer, scraping up any browned bits from the pan. Reduce the sauce for about 5-10 minutes until slightly thickened.

5. 5

   Plate the Dish

   On each plate, serve a portion of mashed potatoes, alongside the green beans and carrots. Top the beef medallions with the mushroom-Cabernet sauce and enjoy!