Beef Tenderloin Medallions with Madeira Wine Pan Sauce

Pan seared beef tenderloin with madeira wine sauce

Pan Seared Beef Tenderloin with Madeira Wine Sauce

When I was little, I would stand with my face pressed against the chain link fence that surrounded our yard, watching my Grandfather attempt his daily chores outside.  Grandpa was a hard worker.  Once a policeman, then a plumber and always semi-retired.

Grass never grew under Grandpa’s feet.  He was always up to something.  Digging holes for posts so he could hang a new tire swing for the Grandkids, tinkering in his man cave with his motorcycles, somehow resisting the ache of taking a long ride through the country.

A hearty man.  Skin made of leather from years in the sun, barely a speck of blonde hair left on a shiny brown head.  Scars and a crooked nose from numerous motorcycle accidents never deterred the sweetness of his face.  A smile that could warm the heart and the bluest eyes that twinkled brightly.

Until the moment my Grandmother opened the front door and shouted his name.  He pretended he didn’t hear her calling.

This always made me giggle.  I’d keep his secret.  I’d never tell Grandma where he was, although I’m sure she knew.

—————————————————————————————————————————

I’ve been lucky.  I’ve had, and continue to have, many good men in my life.  Uncles, Grandfather’s, Father’s, brother’s, cousins who are like my brothers, friends and of course my main man and love of my life, Ranger Craig.   Men of character and integrity, respect for the strong women in their lives, men who were, and still are, some of the best Father’s I’ve ever known.

Wishing you all a very happy, healthy and most delicious Father’s Day!

Loads of Love,

Karista

Beef Tenderloin Medallions with a Madeira Wine Pan Sauce

Serves 2 (can easily be doubled)

Ingredients

2 Beef Tenderloin approximately 5-6 ounces each

Salt and pepper

2 tablespoons high heat oil or clarified butter (Ghee)

1 tablespoon chopped shallots

3 tablespoons unsalted butter

1 tablespoon flour

1 cup beef stock

½ cup Madeira wine

1/2 cup sliced sautéed cremini mushrooms (optional)

1 tablespoon beef demi-glaze.  This gives a little richer flavor to the sauce and can be found at most markets, usually near the beef broth, or in the freezer section

Chopped fresh Italian parsley for garnish (optional)

Directions

Season the beef with salt and pepper on both sides.  In a heavy bottom pan, heat the oil over medium high heat.  Once the oil is shimmering and hot, place the beef tenderloin in the pan and cook until golden brown on both sides.  About 6-7 minutes per side for medium doneness. Transfer the beef to a plate.

Turn the heat down to medium and in the same pan, add 2 tablespoons of unsalted butter. Then stir in the chopped shallots.  Once the shallots are fragrant stir in the flour.  Once the flour is incorporated, about 30 seconds to one minute, whisk in the beef stock and then the Madeira wine.

Continue whisking and cooking until the sauce is slightly reduced and thickened just a bit.  Add salt and pepper to taste.

Ladle a bit of sauce on a plate and place a tenderloin on top with any remaining beef juices from the beef plate.  Garnish with chopped fresh Italian parsley and serve immediately.

I love this beef dish with Potatoes Dauphinoise and Roasted Asparagus.

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Comments

  1. So juicy, so tender and that Madeira sauce is truly swoon worthy. A very beautiful recipe with beautiful sentiments too. Hope all is well with you, Ranger Craig, your sassy girls and Tank!

  2. i love your stories! they take me back and bring up memories of my own. i hope one day soon we can sit and share over a glass (or two) of wine. xo

  3. Great beef dish!

  4. This looks so fantastic! Your picture was wonderful, the title enticed me, and your writing is absolutely beautiful. I really appreciate your blog and am glad I found it!! I’m pinning this so I can make it some day 🙂

  5. The sauce looks so rich and delicious on this that I could just eat it with a spoon! 🙂

  6. Beef tenderloin is my favorite steak…adding your pan sauce just adds to its deliciousness. 🙂

  7. This looks delicious. I can just imagine you giggling by the fence with your grandpa! Have a great weekend!!

  8. Wow so beautiful – what a total treat and yes served with Pommes Dauphinoise -I’m in heaven 🙂

  9. That’s such a great dish and a wonderful lead-in story, Karista. I had a very special relationship with my grandfather as well and consider myself very lucky to have such strong male role models in my life 🙂

  10. Karista, I love your very sweet story. You know all men have this condition they call “selective hearing” Does Ranger Rick suffer from this condition, as well? LOL Happy Fathers day to all the important men in your life and I am going to celebrate ours with your perfect steak and sauce made by the sauce guru herself. Take care, BAM

  11. Karista – I absolutely love this. There’s really something special between grandfathers and grandaughters isn’t there? I’m headed home to Kansas Saturday to see my dad and both of my grandfathers, and feel lucky for every moment that I get to spend with them all. Still debating with all four of my siblings what to make for my dad on Sunday night, and I’m definitely throwing this recipe into the ring – looks fantastic!

    • Thanks Jess! I’m so happy you’re traveling home to see your family! What a wonderful Father’s day gift for your Dad and Grandfathers. Have a wonderful weekend and wishing you safe travels!!

  12. Beautiful medallion and tasty recipe. I like it a lot.

  13. Lord that looks nice. Would be great with some really thick chips!

    • Oh yeah! I love thick chips. We have one restaurant here that serves them nice and thick. I like them drenched in ketchup. But don’t tell anyone. 🙂

  14. This is a great Father’s Day tribute. It was like seeing Grandpa again. He would have loved that beef tenderloin medallion.

  15. Beautiful post Karista – full of love and life, just like you! Have a wonderful Father’s Day!

  16. Beautiful!

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