Pan-Seared Beef Medallions with Mushroom Marsala Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 35 minutes blends salt, black pepper, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Pat 6 beef tenderloin medallions dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Frequently asked questions

How long does Pan-Seared Beef Medallions with Mushroom Marsala Sauce take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Beef Medallions with Mushroom Marsala Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Beef Medallions with Mushroom Marsala Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Beef Medallions with Mushroom Marsala Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Beef Medallions with Mushroom Marsala Sauce?

Italian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes