Beef Medallions with Mushroom Madeira Sauce

5 thoughts on “Beef Medallions with Mushroom Madeira Sauce”

  1. Just curious. You said it could be made for a large group with a few changes? What would that be? I’d like to served it for a Birthday dinner party for 50? Can it be done without the meat getting over cooked. Could I keep it hot in a chaffing pan?

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    1. If I were making this for a crowd that large I would roast whole beef tenderloins and make the sauce using a little sodium free beef broth added after the alcohol has burned off. I would reduce the broth before I added cream. Slice the tenderloins and serve the sauce on the side.

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