Tenderloin Medallions with Onions and Port Sauce

Tenderloin Medallions with Onions and Port Sauce


  • 500 g (18 oz.) red onion, thinly sliced
  • 4 oz. clarified butter
  • 9 tablespoons veal stock or broth
  • 1/2 cup Port
  • 2 oz. brown sugar
  • Vegetable oil
  • Salt and pepper to taste
  • 1 tablespoon horseradish
  • 1 Package La Cense Tenderloin Medallions


Sauté the onions in a skillet with the clarified butter and brown sugar for about 2 minutes until they caramelize. Add the horseradish and about half of the veal stock or broth to the onions. Reduce the sauce at a simmer until it thickens and then set aside. Place the Port and the remaining stock in a small saucepan. Simmer until the liquid is reduced by half. Season the beef with salt and pepper. Heat the oil in a skillet. Sear the beef medallions for one minute on each side. Finish cooking in the oven or under the broiler until the desired doneness is reached, about 1 minute for medium-rare. Our grass-fed medallions cook quickly because they have little fat content. Spoon the sauce around the medallions and onions and serve hot.

McAfee SECURE sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams