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Beef Tenderloin Medallions with Onions, Bell Peppers and Mushrooms

Sliced Beef Tenderloin Medallions with Smothered Onions, Bell Peppers and Mushrooms

 

Sliced Beef Tenderloin Medallions with Smothered Onions, Bell Peppers and Mushrooms
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Sliced Beef Tenderloin Medallions with Smothered Onions, Bell Peppers and Mushrooms
Ingredients
  • Leftover Beef Tenderloin, sliced into nice thick medallions
  • 2 large Vidalia onions, sliced
  • 2-4 large portabella mushroom caps, sliced
  • 1 bell pepper of each color (red, yellow, orange, green), sliced
  • Olive oil
Instructions
  1. In large skillet, drizzle olive oil on bottom of pan. Heat on low-medium heat.
  2. Saute the onions, mushrooms and bell peppers until tender but still crispy.
  3. At this point, turn off the heat, until you are ready to serve.
  4. When ready to eat, heat up veggies, place the sliced medallions on top and cover with a lid so the meat can heat through. This should not take more than 3-5 minutes. Everything should be at room temperature before cooking.
Notes
******Serve with mashed potatoes or egg noodles.
 

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