Medallions Of Beef Forestiere Recipe

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Medallions Of Beef Forestiere

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beef tenderloins, each about 1/4 pound
salt, optional
freshly ground black pepper
2 Tbsp
shallot, finely chopped
1 tsp
finely chopped garlic
6 oz
mushrooms, thinly sliced, oyster, shitake, or morel
1/2 c
dry red wine
1 c
veal or beef broth
1/4 c
madeira wine or vermouth
4 Tbsp
butter, room temperature


1Sprinkle beef with salt and pepper.
2Heat 1 tablespoon butter in saucepan and add shallots and garlic.
3Cook briefly, stirring and add sliced mushrooms.
4Cook, stirring about 3 minutes.
5Add 1/2 the dry red wine and stir.
6Cook until reduced almost by half.
7Add beef or veal broth.
8Bring to boil and add the remaining dry red wine and the Madeira wine.
9Cook until reduced by half.
10There should be about 1 1/4 cups.
11Heat remaining 1 tablespoon butter in heavy skillet and add beef.
12Cook the meat on one side about 2-3 minutes or until browned.
13Turn and cook other side 2-3 minutes.
14Transfer meat to warm platter.
15Add mushroom sauce to skillet and stir to dissolve the brown particles that may cling to edge of skillet.
16Swirl 4 tablespoons butter into sauce.
17Serve on top of tenderloins.

About this Recipe

Course/Dish: Beef
Other Tag: Quick & Easy