Beef Tenderloin Medallions w/ Creamy Cafe Sauce

Melanie Campbell


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


☆☆☆☆☆ 0 votes

20 Min
25 Min
Stove Top


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  • 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
  • 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

  • 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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About Beef Tenderloin Medallions w/ Creamy Cafe Sauce

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: English
Other Tag: Quick & Easy
Hashtags: #meat, #coffee, #beef

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