Beef Tenderloin Medallions with Madeira Sauce

A Winter's Repast

This delicious Beef Tenderloin Medallions with Madeira Sauce is a special treat. Serve it with Parmesan-Chive Scalloped Potatoes and Brussels Sprouts with Bacon and Apple.

Beef Tenderloin Medallions with Madeira Sauce
Makes 6 Servings
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  1. 2 1/2 pounds trimmed beef tenderloin
  2. 3 tablespoons vegetable oil
  3. 1 teaspoon salt
  4. 1 teaspoon freshly ground black pepper
  5. 1 cup Madeira wine
  6. 1 shallot, minced
  7. 3 tablespoons butter, cut into 3 pieces
  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.
Southern Lady Magazine

Discover more seasonal recipes by ordering your copy of Southern Lady’s January/February 2017  issue.