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Beef Medallions in Portobello Wine Sauce

Thyme richly accents the flavor of beef tenderloin steaks and transforms steak and portobello mushrooms into an elegant entree all in one skillet. Skill Level: Intermediate

15 min Prep
45 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 369
Protein 30.0g
Total Carbohydrates 7.3g
Dietary Fiber 1.0g
Net Carbohydrates 6.3g
Sugar 3.9g
Total Fat 21.6g
Saturated Fat 8.9g
Trans Fat 0.1g
Cholesterol 114.0mg
Sodium 284.0mg
SmartPoints® 10.0


  • 1 cup low-sodium beef broth or stock
  • 1/2 cup Madeira wine
  • 1 Tablespoon dried thyme leaves
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper, coarsely ground
  • 8 ounces sliced baby portobello mushrooms
  • 1 Tablespoon butter
  • 1 1/2 pounds beef tenderloin steak
  • 1/2 yellow onion, sliced
  • 1 teaspoon all-purpose flour
  • 1/2 teaspoon salt


  1. Mix stock, wine, thyme, garlic powder and pepper in medium bowl until well blended. Add mushrooms; toss to coat well.
  2. Melt butter in large nonstick skillet on medium-high heat. Add steaks; cook 8 to 10 minutes or until desired doneness, turning once. Remove steaks from skillet; keep warm. Add onion to skillet; cook and stir 2 minutes or until softened. Add flour and salt; cook 1 minute, stirring constantly.
  3. Pour mushroom mixture into skillet. Boil 10 to 12 minutes or until sauce is thickened and mushrooms are tender, stirring occasionally. Add steaks to sauce; heat 1 minute. Serve immediately.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing