TC Recipe: Tenderloin Medallions w/ Roasted Winter Vegetables

November 12 2007

By Thom Pastor
Suggested Pairing: 2005 Craftsman Cabernet Sauvignon
Serves 4

Tenderloin Medallions w/ Roasted Winter Vegetables


  • 1 Beef Tenderloin (Trimmed, preferably by a butcher)
  • 1 Bulb Fennel
  • 2 Carrots, peeled
  • 2 Parsnips, peeled
  • 4 Cloves garlic
  • ½ c chopped parsley
  • 2-3 sprigs of thyme
  • 12 crimini mushrooms, quartered
  • 12 shitake mushrooms, destemmed and quartered
  • 2 c. red wine
  • Salt and pepper
  • ¼ c. olive oil


Preheat oven to 400 degrees f
Halve the fennel bulb and remove most of the core. Cut fennel into ½ in wide strips. Split carrots and parsnips then cut into 2 in pieces. Combine fennel, carrots, parsnips, and garlic in a bowl and toss with 2 tbsp olive oil and salt and pepper. Transfer to roasting pan. Cover with foil and put in the oven. Cook until tender, about 1 hr. Toss with parsley

In a hot pan add 2 tbsp olive oil and mushrooms, cook until carmelized. Add thyme leaves. Add red wine and reduce heat to simmer until wine is reduced by half.

Season the beef tenderloin with pepper and a lot of salt. In a large HOT skillet, add 2 tbsp oil. Lay the beef in the pan and brown all sides. Transfer beef to a sheet pan and finish in the oven to desired temperature. Slice when ready.