Beef Medallions with Creamy Balsamic Coffee Sauce

Prep Time 20 min
Cook Time 25 Min
Servings 4
Difficulty Easy


  • 1 1/4 teaspoons Folgers Classic Roast® Instant Coffee Crystals divided
  • 2 tablespoons balsamic vinegar divided
  • 2 tablespoons Canola Oil divided
  • 1 teaspoon minced garlic
  • 1/2 teaspoon Salt
  • 1/4 teaspoon pepper
  • 1 pound beef tenderloin, cut into 8 (1/2-inch) slices
  • 1 (8 oz.) package sliced white or baby portobello mushrooms
  • 1/3 cup beef broth
  • 2 tablespoons heavy cream
  • 1 1/2 tablespoons firmly packed dark brown sugar
  • 1/4 teaspoon Worcestershire sauce


  • Step 1

    DISSOLVE 1 teaspoon coffee crystals in 1 1/2 teaspoons balsamic vinegar. Add 1 tablespoon oil, garlic, salt and pepper. Brush onto beef.

  • Step 2

    HEAT 1 tablespoon oil in large skillet over medium-high heat. Cook beef in oil in two batches, 3 to 4 minutes per side, until desired doneness. Remove from skillet. Cover with foil. Cook mushrooms in remaining pan juices until desired doneness.

  • Step 3

    DISSOLVE remaining 1/4 teaspoon coffee crystals in broth in small bowl. Add cream, brown sugar, Worcestershire sauce and remaining 1 1/2 tablespoons balsamic vinegar. Pour into skillet. Bring to a boil over high heat, stirring constantly, until sauce begins to thicken. Spoon sauce over beef.

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