Bacon-Wrapped Beef Tenderloin Medallions with Mushroom Sauce
These pan-seared beef tenderloin medallions wrapped in crispy bacon and topped with a savory mushroom sauce are the ultimate weeknight indulgence. Ready in under 40 minutes, they bring restaurant-quality flavor straight to your table.
🛒 Ingredients
5 servings
- 5 beef tenderloin medallions (about 5 oz / 150 g each)
- 5 thin bacon strips
- Salt and freshly ground black pepper to taste
- 1 tbsp soy sauce
- 1 can (14 oz / 400 g drained) button mushrooms
- 1 tsp cornstarch
- ¾ cup beef broth or water
- 1 tbsp unsalted butter
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Directions
- 1
Season the medallions with salt, pepper and soy sauce. Let them rest for 15 minutes at room temperature so the flavors can penetrate the meat.
- 2
Wrap each medallion with a strip of bacon and secure with a toothpick to hold its shape during cooking.
- 3
Melt butter in a large skillet over high heat. Sear the medallions 3–4 minutes per side until a golden crust forms. Transfer to a plate and tent loosely with foil.
- 4
In the same skillet, whisk the cornstarch into the broth and pour it in, scraping up the browned bits from the bottom. Season to taste and simmer over medium heat for 2–3 minutes until slightly thickened.
- 5
Add the drained mushrooms and cook for another 2 minutes, stirring to coat them in the sauce.
- 6
Arrange the medallions on a serving platter, spoon the mushroom sauce generously over the top and serve immediately with steamed rice, green salad and shoestring potatoes.
💡 Chef's Tip
For the juiciest result, take the medallions out of the fridge 30 minutes before cooking and avoid pressing them down in the pan. A splash of heavy cream stirred in at the end makes the sauce even richer.
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