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Grilled Tenderloin Medallions with a Mushroom Rosemary Cream Sauce

Recipe by: Paige Pearson

Cozy up to the fire and enjoy these simple grilled tenderloin medallions! Adding the mushroom and rosemary cream sauce is a truly delicious addition that will be sure to make your taste buds explode! Nothing like a warm, easy winter meal.

Serves: 4


1 packageBaby bella mushrooms
3 tablespoonRosemary
6 tablespoonOlive Oil
3 tablespoonSeasoning salt
2 cupHeavy Cream
1 cupDry white wine
2 oz.Butter
1 Tenderloin, cut into individual portions

How to Prepare

For the cream sauce:

  1. In a large pan, melt the butter and olive oil until bubbling on medium-low heat to start the cream sauce.
  2. After about 5 minutes, add the mushrooms and rosemary into the pan with butter and olive oil.
  3. Once the mushrooms are cooked through, add the white wine, heavy cream, seasoning salt, and pepper and cook and let simmer.

For the tenderloin:

  1. Heat another pan to heat to medium-high and add olive oil.
  2. Cut the tenderloin into proper portions.
  3. Season with seasoning salt and pepper.
  4. Add the tenderloin medallions to the pan.
  5. Cook on each side until your preferred temperature.

Place on plate and add cream sauce. Add a fresh sprig of rosemary to garnish!