When I was little, I would stand with my face pressed against the chain link fence that surrounded our yard, watching my Grandfather attempt his daily chores outside. Grandpa was a hard worker. Once a policeman, then a plumber and always semi-retired.
Grass never grew under Grandpa’s feet. He was always up to something. Digging holes for posts so he could hang a new tire swing for the Grandkids, tinkering in his man cave with his motorcycles, somehow resisting the ache of taking a long ride through the country.
A hearty man. Skin made of leather from years in the sun, barely a speck of blonde hair left on a shiny brown head. Scars and a crooked nose from numerous motorcycle accidents never deterred the sweetness of his face. A smile that could warm the heart and the bluest eyes that twinkled brightly.
Until the moment my Grandmother opened the front door and shouted his name. He pretended he didn’t hear her calling.
This always made me giggle. I’d keep his secret. I’d never tell Grandma where he was, although I’m sure she knew.
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I’ve been lucky. I’ve had, and continue to have, many good men in my life. Uncles, Grandfather’s, Father’s, brother’s, cousins who are like my brothers, friends and of course my main man and love of my life, Ranger Craig. Men of character and integrity, respect for the strong women in their lives, men who were, and still are, some of the best Father’s I’ve ever known.
Wishing you all a very happy, healthy and most delicious Father’s Day!
Loads of Love,
Karista
Beef Tenderloin Medallions with a Madeira Wine Pan Sauce
Serves 2 (can easily be doubled)
Ingredients
2 Beef Tenderloin approximately 5-6 ounces each
Salt and pepper
2 tablespoons high heat oil or clarified butter (Ghee)
1 tablespoon chopped shallots
3 tablespoons unsalted butter
1 tablespoon flour
1 cup beef stock
½ cup Madeira wine
1/2 cup sliced sautéed cremini mushrooms (optional)
1 tablespoon beef demi-glaze. This gives a little richer flavor to the sauce and can be found at most markets, usually near the beef broth, or in the freezer section
Chopped fresh Italian parsley for garnish (optional)
Directions
Season the beef with salt and pepper on both sides. In a heavy bottom pan, heat the oil over medium high heat. Once the oil is shimmering and hot, place the beef tenderloin in the pan and cook until golden brown on both sides. About 6-7 minutes per side for medium doneness. Transfer the beef to a plate.
Turn the heat down to medium and in the same pan, add 2 tablespoons of unsalted butter. Then stir in the chopped shallots. Once the shallots are fragrant stir in the flour. Once the flour is incorporated, about 30 seconds to one minute, whisk in the beef stock and then the Madeira wine.
Continue whisking and cooking until the sauce is slightly reduced and thickened just a bit. Add salt and pepper to taste.
Ladle a bit of sauce on a plate and place a tenderloin on top with any remaining beef juices from the beef plate. Garnish with chopped fresh Italian parsley and serve immediately.
I love this beef dish with Potatoes Dauphinoise and Roasted Asparagus.
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Beautiful!
Thank you Rosemary!
Do I serve the mushrooms raw??? Just kidding but they are missing from the recipe.
Ack! Thank you for letting me know. 🙂 Sometimes I write recipes, review them, and still don’t catch those small things like leaving out an ingredient. Ha! Thanks again and have a lovely week!
Beautiful post Karista – full of love and life, just like you! Have a wonderful Father’s Day!
Thank you Alyssa! Wishing you and your beautiful family a Happy Father’s Day weekend too 🙂 Hugs to ya!
This is a great Father’s Day tribute. It was like seeing Grandpa again. He would have loved that beef tenderloin medallion.
Thanks Bro! Grandpa was certainly a funny and unique character, always so sweet and kind. Love you and have a Happy Father’s Day!
Lord that looks nice. Would be great with some really thick chips!
Oh yeah! I love thick chips. We have one restaurant here that serves them nice and thick. I like them drenched in ketchup. But don’t tell anyone. 🙂
Beautiful medallion and tasty recipe. I like it a lot.
Thanks Richard! It’s simple to prepare and feels like your dining out. 🙂
Karista – I absolutely love this. There’s really something special between grandfathers and grandaughters isn’t there? I’m headed home to Kansas Saturday to see my dad and both of my grandfathers, and feel lucky for every moment that I get to spend with them all. Still debating with all four of my siblings what to make for my dad on Sunday night, and I’m definitely throwing this recipe into the ring – looks fantastic!
Thanks Jess! I’m so happy you’re traveling home to see your family! What a wonderful Father’s day gift for your Dad and Grandfathers. Have a wonderful weekend and wishing you safe travels!!
Karista, I love your very sweet story. You know all men have this condition they call “selective hearing” Does Ranger Rick suffer from this condition, as well? LOL Happy Fathers day to all the important men in your life and I am going to celebrate ours with your perfect steak and sauce made by the sauce guru herself. Take care, BAM
LOL! For some reason my two sassy girls are slightly afflicted with the same condition. 🙂 Have a wonderful Father’s Day Bam!
That’s such a great dish and a wonderful lead-in story, Karista. I had a very special relationship with my grandfather as well and consider myself very lucky to have such strong male role models in my life 🙂
Wow so beautiful – what a total treat and yes served with Pommes Dauphinoise -I’m in heaven 🙂
I bought a 4+ lb whole tenderloin and only then went looking for a recipe, and yours came up.
Wonderful indeed!
I had never trimmed a tenderloin before, nor had I even made a filet, but from all reports, it looks like I succeeded.
My 1″ filets weren’t holding together well, so I tied them.
The wine sauce was just superb, and everything came out great.
BTW you don’t mention when to put the mushrooms in. I used what I had around: dehydrated porcini mushrooms, and put them into the oil just after the shallots.
Thanks again!
Thank you so much Paul for taking the time to leave a comment about your tenderloin success! I’m so happy you loved the recipe and you did perfectly by tying each tenderloin with string. Didn’t notice I’d left out the mushrooms out of the directions, I’ll add that straight away. Thanks again and Delicious Wishes! Karista
Hello 🙂 what a lovely post. Brings back so many fond memories of my Pappy, who I was very close to. Thanks for the post, Cora
This recipe was great! Since I used whitetail tenderloin instead of beef. I glazed the pan then sautéed the mushrooms with finely chopped garlic after the meat then brought it all together at the end as our Christmas Eve dinner.
John, this sounds absolutely divine! This is one of my family’s favorite recipes. I made it in November for a birthday dinner celebration. Thank you for sharing your version of the recipe. I love hearing from readers and how they make the recipes their own. Happy New Year! Karista (and apologies for the tardy response. I was on holiday and now I’m back in my office today)