Beef Medallions with Port Wine Pan Sauce
A quick sauce made from port wine, currant jelly and a dash of Worcestershire makes a flavorful drizzle for beef tenderloin that has been cut into medallions, pan seared and finished in the oven. A few tangy blue cheese crumbles on top complement both the beef and the sauce rather nicely. See our serving suggestions below for some side dish ideas.
- 3/4 to 1 lb beef tenderloin, cut into 3/4-inch thick medallions (4 pieces)
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 shallot, finely chopped
- 1/2 cup ruby port
- 1/4 cup currant jelly
- 1/4 teaspoon Worcestershire sauce
- Pinch of cayenne pepper
- 2 tablespoons crumbled blue cheese
Preheat the oven to 450°F. Line a broiler pan with aluminum foil, spray with nonstick spray and set aside.
Season both sides of the beef medallions with salt and pepper. Heat the vegetable oil in a pan over medium-high heat. Add the medallions and sear until the meat releases easily from the pan - about 30 seconds per side. Transfer to the foil-lined broiler pan and set aside.
Add the butter and shallot to the pan and sauté until soft and aromatic, 1 to 2 minutes. Add the port to the pan and scrape up any browned bits that may have accumulated from searing the beef. Bring the mixture to a boil, then reduce the heat to medium and stir in the currant jelly, Worcestershire sauce and cayenne pepper. Simmer, stirring occasionally, for 3 to 5 minutes or until the sauce is the consistency of a thin syrup.
While the sauce simmers, finish the beef in the oven - about 2-1/2 to 3 minutes for medium rare (longer if desired). Remove from the oven and top each fillet with the crumbled blue cheese. Strain the sauce and spoon it over the meat. Serve immediately.
Makes 4 servings
For a complete meal that's ready in less than 30 minutes, try roasting some new potatoes while you prepare the beef medallions. Preheat the oven, cut the potatoes into 3/4-inch pieces and toss them with a bit of olive oil, minced garlic, fresh thyme, salt and pepper. They should finish up at the same time as your beef. Fresh spinach sautéd in butter is a quick accompaniment.