Ingredients
4 beef tenderloin medallions (about 1 inch thick)
2 tablespoons TAO Porcini Mushroom & Sage Infused Olive Oil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup sliced fresh porcini mushrooms
2 cloves garlic, minced
1 tablespoon fresh sage leaves, chopped
1/2 cup beef broth
1/4 cup dry red wine
2 tablespoons unsalted butter
Chopped fresh parsley, for garnish
Directions
Pat the beef medallions dry with paper towels. Season both sides of the medallions with salt and black pepper.
In a large skillet, heat the Porcini Mushroom & Sage Infused Olive Oil over medium-high heat.
Add the beef medallions and sear for about 3-4 minutes on each side for medium-rare, or adjust the cooking time to your preferred doneness.
Remove the beef from the skillet and transfer to a plate. Cover with foil to keep warm.
In the same skillet, add the sliced porcini mushrooms and cook for about 3-4 minutes until they start to brown.
Add the minced garlic and chopped sage leaves, and sauté for another 1-2 minutes until fragrant.
Pour in the dry red wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
Pour in the beef broth and let the mixture simmer for a couple of minutes to reduce slightly.
Stir in the unsalted butter until melted, creating a rich and silky sauce.
Return the seared beef medallions to the skillet, turning them to coat in the sauce. Allow the beef to warm through in the sauce for a minute or two.
Place the beef medallions on serving plates. Spoon the porcini mushroom and sage-infused sauce over the beef.
Garnish with chopped fresh parsley for a burst of color and freshness.
Serve the medallions with your favorite side dishes, such as roasted potatoes, steamed vegetables, or a hearty salad.