Living Well Executive Chef Mark Shares The Perfect Recipe For Christmas Dinner

It's so delicious!

PEORIA, IL - Have decided what you want to prepare for Christmas dinner? If you are out of ideas, Executive Living Well Chef Mark Shoopman has a great one. It's amazing!

Here is the recipe:

Christmas Beef Medallions with Fig Sauce

By Certified Executive Chef Mark Shoopman, CEC

Serves 6


1.5 poundsBeef tenderloin cut into six 4 ounce medallions

1 cup Beef stock (canned broth works just fine)

¼ cup Fig Jam or Marmalade

4 tablespoons

Unsalted butter divided 4 tablespoons

Extra virgin olive oil, divided

As desired Sea Salt

As desired Freshly ground black pepper

2 teaspoons Minced shallots

¾ cup Good quality port wine

1½ cup Fresh figs (prefer sweet Turkish), stems removed and cut into halves

6 ounces Blue cheese crumbles


Gently season the beef tenderloin medallions on both sides with the freshly ground pepper and salt.

In a large skillet over medium-high heat, melt the 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil together. Carefully position the meat in the skillet allowing enough room for the heat to get around all sides. Cook the medallions for approximately 2minuteson each side or until the desired doneness is achieved. Remove the medallions for the skillet and keep covered and warm.

Add the shallots and remaining unsalted butter and olive oil to the same skillet and cook,stirring, for 20 seconds. Add the port wine and fig jam and continue to cook, scraping the sides of the pan, until the sauce begins to thicken. Whisk in the beef stock and reduce the sauce by half or until it just coats the back of a spoon. Add the fresh figs, remove from heat, cover, and let it rest for 2-3 minutes


Place the medallions in pairs onto heated dinner plates. Gently spoon the fig sauce over the medallions equally and garnish with blue cheese crumbles and a sprinkle of the minced parsley. Serve with your favorite sides and enjoy!


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