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Beef Medallions with Caramelized Tomato Mushroom Pan Sauce – Beef Tenderion Medallions ctm magazine



*PLEASE VOTE FOR THIS RECIPE: http://all-clad.tumblr.com/post/21781123649/honorarybloggercontest

Learn how to make a Beef Medallions with Caramelized Tomato Mushroom Pan Sauce Recipe! – Visit http://foodwishes.blogspot.com/2012/04/beef-tenderloin-medallions-with.html for over 675 additional original video recipes! I hope you enjoy this Beef Medallions with Caramelized Tomato Mushroom Pan Sauce Recipe!

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48 Comments

  • Nite Owl on January 28, 2020

    But chef, pink is medium! I love that knife! What is it?

  • Nick Newey on February 3, 2020

    Hi John, I used this sauce recipe with chicken, it was delicious. I used more stock and let the chicken have longer in the pan.

  • fw1421 on February 5, 2020

    It’s 5:30am and I’m now starving!🙀🙀🙀

  • Mark Romero on February 7, 2020

    Is that served with the San Francisco treat?

  • tony2000and10 on February 8, 2020

    i fail to understand how he called it a light meal, any meal with beef in it isn't a light meal

  • nora22000 on February 9, 2020

    He cooks like my mom did. Genius.

  • mothman1967 on February 10, 2020

    With the tomato sauce and mushroom, this dish is almost vegan – aside from the meat and butter. Close enough for me.

  • Nick Newey on February 14, 2020

    Hi John, I did this tonight with fillet steak and it was absolutely phenomenal! Happy Valentine's day!

  • Wronk on February 15, 2020

    Looks good. More like French style than Italian though.

  • Clockworklemon on February 20, 2020

    It's a shame my better half dislikes mushrooms and is scared of meat that's still pink.

  • Adam Long on March 6, 2020

    Chef John, I have an allergy to mushrooms, can I sub onions instead?

  • 1o1beauty on March 12, 2020

    Anything with Marsala is good

  • Sun Soul on March 27, 2020

    🤤

  • Syed Mahboob on April 3, 2020

    What would be the alternative to the wine?

  • Matt Bastard on April 5, 2020

    Last night, I tried this sauce technique with some lamb chops, and the results were fantastic!

  • Tyz on April 22, 2020

    My brother made this the other week and holy shit chef John is a genius

  • kvly8 on May 3, 2020

    stop poking the food, let it alone for cats sake, stir it ? fine but let it cook,

  • Michael Arnold on June 4, 2020

    I use a thick bottom to heat my meat, ready to eat

  • Pete w on June 16, 2020

    I think I know who started the fad of using the word literally.

  • Edmund Gonzalez on June 17, 2020

    Oh my God! These chocodiles, these chocodiles Francine. Oh my God, these chocodiles, oh my God! So yeah, this was good. I might add some onion next time.

  • ariel lin on June 22, 2020

    Have been Watching many of your video but never made anything till today! This steak is amazing !!! Definitely gonna save it in my recipe folder. Yummmm. More please …

  • Gnuthad on June 27, 2020

    "A really thick bottom pan is important."

    That sounds like a song from Queen – Thick bottom pans, you make the cooking world go 'round.

  • ShowDonkeys on July 15, 2020

    He makes it look so easy

  • albinoblksheep on July 18, 2020

    Your knife in the beginning looks very futuristic and I'd like to know how comfortable it is to use.

  • mothman1967 on July 22, 2020

    Aside from the beef medallions – and the chicken broth – it's vegan. I'd say close enough…

  • Power Surge on August 12, 2020

    I love your videos… However, on this one…. You really overcooked the mushrooms. Also the sauce was a bit runny. I would have added a tip of a teaspoon of flour at the end of the sauce.

  • 65elcamino283 on August 28, 2020

    Omg!

  • Robert Mounsey on September 10, 2020

    Thanks for your videos. This one definitely looks like a keeper

  • Alex Simon Clancy on September 11, 2020

    Yummo, Chef John. 😍😋👌👋

  • Mantis Toboggan on September 22, 2020

    please go back to speaking this way!
    i can't stand the hughly manufactured ay you speak now with the same inflexions at the end of each sentence!

  • G Man on September 27, 2020

    You could make T-shirt’s with your quotes !!!

  • Robin Browne on September 30, 2020

    After all, you are the Olive Oyl of your Olive Oil 🙂

  • Jay Smith on December 6, 2020

    I love working at an Italian place where the is a free employee meal thank you

  • kvly8 on January 14, 2021

    please stop poking and fussing with your food, let it cook

  • Deb Whitman on February 8, 2021

    That looked great and easy, six green beans? They looked lonely

  • aviewer bychance on March 9, 2021

    Good recipe. I will try it. Maybe a little thyme and Bay leaf. Thanks.

  • petercallinicos on March 12, 2021

    Soooo why did you trim the fat?

  • David Lawson on March 16, 2021

    Would vermouth work in this item?

  • Jeff on March 20, 2021

    3 min more per.

  • Tmanaz480 on April 14, 2021

    Sweet or dry Marsala?

  • U578AXF on July 8, 2021

    Can watch and listen to Chef John all day long. Thanks for what you do. I've picked up some very handy skills for pan sauces as well as the courage to give them a try.

  • Chris & Rolf on July 27, 2021

    Perfect. This Saturday is our 50th Anniversary, and I will be preparing this dish. The following evening we will of course go out to let someone else prepare our perfect dish.
    Thank you.

  • H.P. Oliver on August 24, 2021

    What in blazes is a "tomata?" "Chef" John may live in the the San Francisco Bay Area, but he sure as heck isn't from there.

  • Ben180173 on October 14, 2021

    Chef John, this sauce is unbelievable!!!

  • pacifica on October 15, 2021

    Yes dear

  • uppanadam74 on December 6, 2021

    I'm just going to have to try this for the sauce!! LOL!!

  • ninjabookitty on January 8, 2022

    This may just be me, but I am physically incapable of cooking or eating mushrooms without onions and garlic. Sometimes just this over rice or potatoes is literally all I need to feel satisfied. 🤗

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