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?


    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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s