Beef Mini Medallions

After filet mignons are cut from a beef tenderloin one is left with the thinner tail piece. The local MainesSource sells these as “petite beef tenders” for a fraction of the cost of filet. Treated right these morsels are nearly as good as their pricy relatives. Since they are about the girth of pork tenderloins I prepare them the same way, but pounding them into medallions and quickly sautéing them in a bit of olive oil and butter. A simple pan sauce, mashed potatoes, and peas round out a quick but tasty meal.

Serves 2


  • 4 1-inch think pieces of tenderloin end, about 2 ounce each
  • Salt and pepper
  • 1 tsp. olive oil
  • 1 tsp. unsalted butter
  • 1 shallot, minced
  • ¼ cup dry red wine
  • ¼ cup brown (beef) stock
  • 1 Tbsp. butter


Pound each of the pieces of meat to an even ¼-inch thickness. Season with salt and pepper. Heat a cast iron skillet over high heat and, when hot, add the olive oil and butter, letting them heat for a minute or two. Add the meat and cook for about 2 minutes on a side. Remove to plate and cover loosely with aluminum foil.

Turn the heat down to medium and sauté the shallot until softened, about 2 minutes. Pour in the wine and raise the heat to high. Deglaze the pan while the wine cooks down a bit then add the stock. Continue cooking, stirring occasionally, until reduced by three quarters and beginning to thicken. Turn off the heat and stir in the remaining butter. Return the meat and any juices that have accumulated to the pan to rewarm.


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