Beef Medallions with Caramelized Pan Sauce
Beef Medallions with Caramelized Pan Sauce might be just the main course you are searching for. This gluten free recipe serves 4. One portion of this dish contains approximately 43g of protein, 61g of fat, and a total of 742 calories. If you have salt, butter, mushrooms, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes around 35 minutes.
Instructions
Season beef medallions with salt and pepper to taste and set aside.
Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side.
Remove beef to a warm plate.
Reduce heat to medium; cook and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt in the skillet until mushrooms are very well browned, about 10 minutes.
Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.
Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil; cook and stir until broth mixture has reduced by half, about 5 minutes.
Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes.
Transfer beef to serving plates.
Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.
Spoon sauce over beef and serve immediately.