Beef Medallions with Caramelized Pan Sauce

1 . Stage

Season beef medallions with salt and pepper to taste and set aside.

2 . Stage

Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.

3 . Stage

Reduce heat to medium; cook and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt in the skillet until mushrooms are very well browned, about 10 minutes.

4 . Stage

Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.

5 . Stage

Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil; cook and stir until broth mixture has reduced by half, about 5 minutes.

6 . Stage

Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates.

7 . Stage

Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.

8 . Stage

Spoon sauce over beef and serve immediately.