Beef tenderloin medallion recipe from Andiamo

Content sponsored and provided by Art Van. 
This recipe comes courtesy of Chef Jim Oppat from Andiamo. For locations and restaurant information, visit
Serves 4 
2 fl ounces olive 100% oil
24 ounces tenderloin medallions beef
1 oz high gluten flour
2 ounces domestic prosciutto
8 ounces Mushrooms - Roasted
6 fl ounces brandy
6 fl ounces Veal Glace
2 fl ounces heavy cream
2 ounces unsalted butter
1 pinch iodized salt
1 pinch table black pepper
1 pinch Italian parsley
Beef tenderloin medallions are a great value when purchased from your local market
Plan on 6 ounces of beef per person as an entree
Season the medallions with sea salt and cracked pepper and lightly dust with flour
In hot skillet, sear heavily on first side
Flip and add the prosciutto to caramelize
Add the mushrooms and saute briefly
Deglaze with the brandy and reduce
Add the stock and creme, continue to reduce
Remove the beef medallions and hold warm for service
Reduce the sauce and season as needed, adding butter just at the end
Pour over the beef and present with your favorite side items
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