beef tenderloin medallions w/ creamy cafe sauce

RossCampbell avatar
By Melanie Campbell
from Rumford, ME

This beef tenderloin is quick and easy to prepare—but it's special enough to serve to guests.

serves 4
prep time 20 Min
cook time 25 Min
method Stove Top

Ingredients For beef tenderloin medallions w/ creamy cafe sauce

  • 1 1/4 tsp
    folgers classic roast instant coffee crystals, divided
  • 1/2 Tbsp
    balsamic vinegar
  • 1 Tbsp
    crisco pure canola oil
  • 1 tsp
    jarred roasted garlic
  • 1/2 tsp
    salt
  • 1/4 tsp
    black pepper
  • 1 lb
    beef tenderloin, cut into 8 (1/2-inch) slices
  • 2 Tbsp
    crisco baking sticks butter flavor all-vegetable shortening
  • 1 pkg
    (8 oz) sliced white or baby portobello mushrooms
  • CREAMY BALSAMIC COFFEE SAUCE
  • 1/3 c
    beef broth
  • 2 Tbsp
    heavy cream
  • 1 1/2 Tbsp
    balsamic vinegar
  • 1 1/2 Tbsp
    dark brown sugar
  • 1/4 tsp
    worcestershire sauce
  • cracked black pepper, if desired

How To Make beef tenderloin medallions w/ creamy cafe sauce

  • 1
    DISSOLVE 1 teaspoon coffee crystals in balsamic vinegar. Add oil, roasted garlic, salt and pepper. Rub over all sides of beef medallions.
  • 2
    HEAT butter shortening in large skillet over medium high heat. Sear beef 3 to 4 minutes per side for medium rare or to desired doneness. Transfer to plate, cover and keep warm. Saute mushrooms in skillet until lightly browned.
  • 3
    WHISK remaining 1/4 teaspoon coffee crystals and broth in small bowl until dissolved. Add heavy cream and balsamic vinegar, brown sugar and Worcestershire sauce. Pour cream mixture into skillet with mushrooms. Bring to a boil over high heat, stirring constantly, until sauce just begins to thicken. Serve steaks drizzled with sauce. Garnish with cracked black pepper, if desired.

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