- 1 cup butter
- 1 (3.5 pound) whole beef tenderloin, cut into 1-inch slices
- 1 (16 ounce) package sliced fresh mushrooms
- 1 onion, chopped
- 1/4 cup red wine, or more to taste
- 2 teaspoons beef base, or more as needed
- 1/2 pound shredded Monterey Jack cheese
- 1/2 pound thinly sliced deli ham
- Melt butter in a large skillet over medium heat. Cook beef slices in butter until browned completely, about 5 minutes per side. Remove beef slices to a plate, reserving butter and drippings in the skillet.
- Saute mushrooms and onion in the butter mixture until onions are clear, 5 to 7 minutes. Push the vegetables to the edge of the skillet.
- Stir red wine and beef baste into the butter mixture in the skillet; cook and stir, adding more beef base as needed, until the sauce is thickened, 7 to 10 minutes.
- Arrange beef slices into the gravy. Top each beef slice with a slice of ham. Top the ham with Monterey Jack cheese. Put a lid on the skillet and cook until the cheese melts, about 5 minutes.
- Remove medallions to a platter. Spoon sauce and vegetables over the medallions.
05/23/2018
recipepes.com
Mom's Medallions of Beef, recipe
PT15M
PT1H
5
455 calories
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