BEEF TENDERLOIN MEDALLIONS WITH SAVORY SAUCE
Easy Entertaining for Beginners
by Patricia Mendez
Makes 4 servings
• 1 tablespoon olive oil
• 1 clove garlic, finely chopped
• 2 tablespoons finely chopped red onion
• 1½ tablespoons stone-ground mustard
• 1 cup beef broth (soup aisle)
• 1 tablespoon tomato paste (not sauce)
• 2 tablespoons real maple syrup
• 2 tablespoons cider vinegar
• 1 bay leaf
• 1 teaspoon salt
• Freshly ground black pepper to taste
• 2 to 2½ pounds beef tenderloin, trimmed and cut into eight 1/2-inch-thick steaks
• Olive oil
• Salt and freshly ground black pepper to taste
• 1 tablespoon chopped cilantro, for garnish
To make the sauce: heat the olive oil in a small saute pan over medium heat. Add the garlic and onion and saute for 1 or 2 minutes. Add the mustard, beef broth, tomato paste, maple syrup, cider vinegar, bay leaf, salt, and pepper. Simmer for 8 to 10 minutes over low heat, until the sauce thickens slightly. Turn off the heat, and cover until ready to use.
To prepare the steaks: brush them with olive oil and season with salt and pepper. Cover and let rest at room temperature. When ready to cook, preheat a large frying pan over medium heat. Add the steaks and pan-fry for 2 to 3 minutes. Turn and cook for another 1 or 2 minutes.
To serve: place 2 steaks on each plate, spoon some of the sauce over them, and sprinkle the chopped cilantro on top.
Tip: The biggest mistake you can make is to overcook the tenderloin. You really want it cooked no more than medium (pink in the center) for optimum flavor and tenderness.