Beef Tenderloin Medallions with Creamy Coffee Balsamic Sauce

Beef Tenderloin Medallions with Creamy Coffee Balsamic Sauce

The juicy beef medallions are complemented with the creamy sauce with its creamy and savory taste that will certainly be the star of the dinner!

Yields: Makes 4 Servings

Ingredients:

1 ¼ tsps. Instant coffee

½ tbsp. Balsamic vinegar

1 tbsp. Canola oil

1 tsp. Garlic, minced

½ tsp. Salt

¼ tsp. Ground black pepper

1 pound Beef tenderloin, cut into 8 1/2 “ slices

2 tbsps. Butter

1 (8 oz.) Baby Portobello mushrooms

To make the coffee sauce:

1/3 cup Beef broth

2 tbsps. heavy cream

1 ½ tbsps. Balsamic vinegar

1 ½ tbsps. Dark brown sugar

¼ tsp. Worcestershire sauce

Pepper to season

Method of Preparation:

1. In a small bowl, (Reserve ¼ tsp. of the Instant coffee) combine the first 6 ingredients and rub it onto the beef tenderloin cuts. Set it aside.
2. In large pan over medium heat, throw in the butter and 1 tbsp. canola oil and sear the beef 3-4 minutes per side or cook until your desired doneness. Set the beef aside.
3. In the same pan, throw in the mushrooms and sauté them for at least 5 minutes.

To make the coffee sauce:

4. In a small bowl, add the beef broth and reserved instant coffee and dissolve it in the broth. Add the rest of the ingredients into the bowl and pour the mixture into the skillet with the mushrooms. Bring the sauce to a boil while stirring constantly, taste if it needs more salt or pepper. Just when the sauce starts to thicken. Take it off the heat and pour it in a serving bowl.
5. Serve the steaks with the sauce and enjoy!