Pan-Seared Beef Medallions with Mushroom Marsala Sauce

By AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender beef medallions pan-seared to perfection and topped with a rich mushroom and Marsala wine sauce, ideal for an elegant yet approachable dinner. This Italian-inspired beef recipe, ready in about 35 minutes, pairs beef tenderloin medallions, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 6 Italian cuisine 420 cal/serving

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Ingredients

6 pieces (about 6 oz each) beef tenderloin medallions
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
2 tbsp unsalted butter
8 oz, sliced cremini mushrooms
2, minced garlic cloves
1/2 cup dry Marsala wine
1/2 cup beef broth
1 tsp leaves fresh thyme
1 tbsp chopped, for garnish fresh parsley

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Instructions

Step 1: Pat 6 beef tenderloin medallions dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add beef medallions and sear for 3-4 minutes per side until medium-rare. Remove from skillet and tent with foil to keep warm.
Step 3: Reduce heat to medium and add 2 tbsp unsalted butter to the skillet. Add 8 oz sliced cremini mushrooms and sauté for 5 minutes until softened and golden.
Step 4: Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant. Pour in 1/2 cup dry Marsala wine and 1/2 cup beef broth, scraping up browned bits from the pan.
Step 5: Add 1 tsp fresh thyme leaves and simmer for 5-7 minutes until sauce reduces and thickens to coat the back of a spoon.
Step 6: Return beef medallions to the skillet and spoon sauce over them to reheat for 1-2 minutes. Garnish with 1 tbsp chopped fresh parsley and serve immediately.