Beef Medallions in Portobello Wine Sauce

This recipe was featured with the Glory Cellars 2017 Hero’s Blend. Pair with other Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot, or Dry Red Blend.

Beef Medallions in Portobello Wine Sauce

Thyme richly accents the flavor of beef tenderloin steaks and transforms steak and portobello mushrooms into an elegant entrée all in one skillet.
Course: Main Course
Keyword: beef, beef tenderloin, cooking with wine, madeira, portobello, red wine
Servings: 6


  • 1 cup beef stock or broth
  • 1/2 cup Madeira wine or Port
  • 1 tbsp thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 2 large portobello mushroom caps thinly sliced
  • 1 tbsp butter
  • 1 1/2 pounds beef tenderloin 1 inch thick
  • 1/2 medium onion sliced
  • 1 tsp flour
  • 1/2 tsp salt


  • Mix stock, wine, thyme, garlic powder and pepper in medium bowl until well blended. Add mushrooms; toss to coat well
  • Melt butter in large nonstick skillet on medium-high heat. Add steaks; cook 8 to 10 minutes or until desired doneness, turning once. Remove steaks from skillet; keep warm. Add onion to skillet; cook and stir 2 minutes or until softened. Add flour and salt; cook 1 minute, stirring constantly
  • Pour mushroom mixture into skillet. Boil 10 to 12 minutes or until sauce is thickened and mushrooms are tender, stirring occasionally. Add steaks to sauce; heat 1 minute. Serve immediately


Recipe by via WineShop at Home
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