BEEF TENDERLOIN MEDALLIONS W/ CREAMY CAFE SAUCE

Beef Tenderloin Medallions w/ Creamy Cafe Sauce image

Provided by Melanie Campbell

Time 45m

Number Of Ingredients 16

1 1/4 tsp folgers classic roast instant coffee crystals, divided
1/2 Tbsp balsamic vinegar
1 Tbsp crisco pure canola oil
1 tsp jarred roasted garlic
1/2 tsp salt
1/4 tsp black pepper
1 lb beef tenderloin, cut into 8 (1/2-inch) slices
2 Tbsp crisco baking sticks butter flavor all-vegetable shortening
1 pkg (8 oz) sliced white or baby portobello mushrooms
CREAMY BALSAMIC COFFEE SAUCE
1/3 c beef broth
2 Tbsp heavy cream
1 1/2 Tbsp balsamic vinegar
1 1/2 Tbsp dark brown sugar
1/4 tsp worcestershire sauce
cracked black pepper, if desired

Steps:

1. DISSOLVE 1 teaspoon coffee crystals in balsamic vinegar. Add oil, roasted garlic, salt and pepper. Rub over all sides of beef medallions.
2. HEAT butter shortening in large skillet over medium high heat. Sear beef 3 to 4 minutes per side for medium rare or to desired doneness. Transfer to plate, cover and keep warm. Saute mushrooms in skillet until lightly browned.
3. WHISK remaining 1/4 teaspoon coffee crystals and broth in small bowl until dissolved. Add heavy cream and balsamic vinegar, brown sugar and Worcestershire sauce. Pour cream mixture into skillet with mushrooms. Bring to a boil over high heat, stirring constantly, until sauce just begins to thicken. Serve steaks drizzled with sauce. Garnish with cracked black pepper, if desired.