Beef Tenderloin Medallions with Creamy Cafe Balsamic Sauce


  • 1-1/4 teaspoons Organo Gold Black Coffee Powder, divided
  • 1/2 tablespoon balsamic vinegar
  • 1 tablespoon Crisco® Pure Canola Oil
  • 1 teaspoon jarred roasted garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound beef tenderloin, cut into 8 (1/2-inch) slices
  • 2 tablespoons Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 (8 oz.) package sliced white or baby portobello mushrooms
  • 1/3 cup beef broth
  • 2 tablespoons heavy cream
  • 1-1/2 tablespoons balsamic vinegar
  • 1-1/2 tablespoons dark brown sugar
  • 1/4 teaspoon Worcestershire sauce
  • Cracked black pepper, if desired


  1. DISSOLVE 1 teaspoon coffee powder in balsamic vinegar. Add oil, roasted garlic, salt and pepper. Rub over all sides of beef medallions.
  2. HEAT butter shortening in large skillet over medium high heat. Sear beef 3 to 4 minutes per side for medium rare or to desired doneness. Transfer to plate, cover and keep warm. Saute mushrooms in skillet until lightly browned.
  3. WHISK remaining 1/4 teaspoon coffee powder and broth in a small bowl until dissolved. Add heavy cream, balsamic vinegar, brown sugar and Worcestershire sauce. Pour cream mixture into skillet with mushrooms. Bring to a boil over high heat, stirring constantly, until sauce just begins to thicken. Serve steaks drizzled with sauce. Garnish with cracked black pepper, if desired.



  1. […] Beef Tenderloin Medallions with Creamy Cafe Balsamic Sauce ( […]

  2. […] Beef Tenderloin Medallions with Creamy Cafe Balsamic Sauce ( […]

  3. thegreatamericanfeast · · Reply

    This looks very close to a dish my husband always gets at our favorite restaurant so I am going to try this out and see if he loves it just as much. Thanks for the recipe!

    1. Thank you so much. I’m glad you liked my recipe!

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