Beef Tenderloin Medallions with Madeira Mushroom Sauce

Name: Beef Tenderloin Medallions with Madeira Mushroom Sauce
Prep time: 25 min
Total time: 25 min
Yield: 5 servings
Cuisine: Française
Ingredients: 1 kg (2.2 lbs) beef tenderloin medallions; 400 g (14 oz) bacon strips; 1 cup dry Madeira wine or dry red wine; 2 tablespoons unsalted butter; 4 garlic cloves, crushed; Salt and freshly ground black pepper to taste; 2 tablespoons Worcestershire sauce; 200 g (7 oz) mushrooms, thinly sliced; 2 tablespoons all-purpose flour; 2 shallots, finely chopped

By Marie Lefebvre · Updated October 21, 2026

Juicy beef tenderloin medallions wrapped in smoky bacon, pan-seared in butter and smothered in a velvety Madeira wine and mushroom sauce. A restaurant-worthy dish that brings French bistro elegance straight to your dinner table with minimal effort.

Prep⏱️ 25 min

Servings👥 5 servings

Difficulty📊 Medium

↓ Jump to Recipe Pin it

Be the first to rate this recipe

Pinterest WhatsApp Facebook

🛒 Ingredients

5 servings

1 kg (2.2 lbs) beef tenderloin medallions
400 g (14 oz) bacon strips
1 cup dry Madeira wine or dry red wine
2 tablespoons unsalted butter
4 garlic cloves, crushed
Salt and freshly ground black pepper to taste
2 tablespoons Worcestershire sauce
200 g (7 oz) mushrooms, thinly sliced
2 tablespoons all-purpose flour
2 shallots, finely chopped

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

Amazon affiliate links

Directions

1
Wrap a strip of bacon around each medallion and secure with a toothpick if needed. Rub with crushed garlic and season generously with salt and pepper.
2
Place the medallions in a deep dish, pour over the Madeira wine and Worcestershire sauce. Cover and marinate in the refrigerator for at least 2 hours.
3
Remove the medallions from the marinade and pat dry with paper towels. Set aside and reserve the marinade liquid.
4
Melt the butter in a large skillet over high heat. Sear the medallions 3–4 minutes per side to your desired doneness. Transfer to a warm plate and rest.
5
In the same skillet, sauté the shallots until soft and translucent, then add the sliced mushrooms and cook until golden, about 3 minutes.
6
Sprinkle the flour over the mushroom mixture and stir for 1 minute to cook out the raw flour taste.
7
Gradually pour in the reserved marinade while stirring constantly to prevent lumps. Simmer over medium heat until the sauce thickens and coats the back of a spoon.
8
Plate the medallions, spoon the Madeira mushroom sauce generously over the top, and serve immediately.

💡 Chef's Tip

Stir in a tablespoon of heavy cream at the very end for an even richer, silkier sauce. Pairs beautifully with creamy mashed potatoes or buttered egg noodles.