Rating: 5 stars
1 Ratings
  • 5 star values: 1
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Recipe by MyRecipes September 2009

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Credit: Kana Okada; Styling: Lynn Miller

Recipe Summary

prep:
5 mins
cook:
18 mins
total:
23 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut tenderloin into 8 1 1/4-inch-thick medallions. In a small bowl, combine flour, 1/2 tsp. salt and 1/4 tsp. pepper. Dredge medallions in flour mixture and shake off any excess.

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  • In a large skillet over medium-high heat, warm butter and oil until butter melts. Cook medallions, in batches if necessary, until lightly browned, about 4 minutes per side. Remove to a platter and cover loosely with foil to keep warm.

  • Pour off any fat remaining in skillet. Return skillet to heat and pour in broth and cider. Increase heat to high and bring to a boil. Boil rapidly, stirring with a wooden spoon to pick up browned bits on bottom of skillet, until liquid is reduced by half, about 5 minutes.

  • Return medallions to skillet, reduce heat to medium and cook, turning, until sauce is syrupy and medallions are cooked through, about 5 minutes.

Nutrition Facts

338 calories; fat 18g; saturated fat 6g; protein 31g; carbohydrates 12g; cholesterol 107mg; sodium 467mg.
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