Beef Medallions with Caramelized Pan Sauce

Ingredients

• 2 pounds beef tenderloin trimmed cut into 8 (4-ounce) medallions
• 1 cup chicken broth 
• 8  mushrooms fresh sliced
• 1 tablespoon olive oil 
• 2 teaspoons oregano fresh chopped
• 1 pinch salt 
• 4 servings salt and pepper black freshly ground to taste
• 0.5 cup tomato sauce 
• 1.5 tablespoons butter unsalted chilled cut into cubes
• 1 tablespoon vegetable oil 

Equipment

• frying pan

Directions

1. Season beef medallions with salt and pepper to taste and set aside.
2. Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side.
3. Remove beef to a warm plate.
4. Reduce heat to medium; cook and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt in the skillet until mushrooms are very well browned, about 10 minutes.
5. Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.
6. Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil; cook and stir until broth mixture has reduced by half, about 5 minutes.
7. Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes.
8. Transfer beef to serving plates.
9. Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.
10. Spoon sauce over beef and serve immediately.