Beef Medallions With Caramelized Pan Sauce - cooking recipe

Ingredients
    2 pounds beef tenderloin, trimmed, cut into 8 (4-ounce) medallions
    salt and freshly ground black pepper to taste
    1 tablespoon vegetable oil
    8 sliced fresh mushrooms
    1 tablespoon unsalted butter
    1 tablespoon olive oil
    1 pinch salt
    1/2 cup tomato sauce
    1/3 cup Marsala wine
    1 cup chicken broth
    2 teaspoons chopped fresh oregano
    1 1/2 tablespoons chilled unsalted butter, cut into cubes
Preparation
    Season beef medallions with salt and pepper to taste and set aside.
    Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.
    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.
    Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.
    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.
    Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates.
    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.
    Spoon sauce over beef and serve immediately.

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