Sounds fab Kay! You could saute up a few mushrooms and add a bit of Dijon at the end too.

A few more ideas for medallions...

Marinades:

Soy sauce, ginger, garlic and a touch of sweetener
Grainy mustard, rosemary and garlic
Oregano, lemon and garlic

Cook in olive oil, sprinkle with Parmesan, and add a little bit of chopped tomato, basil and thinly sliced spinach. Stir until the spinach wilts

Saltimbocca-Style
Pound the tenderloin so it flattens, slice lengthwise but not all the way through to open it like a "book". Lay down slices of prosciutto and cheese - fontina is good - roast and slice. Serve with sage leaves fried in butter as a sauce to which you have added a splash of balsamic vinegar

Paprikash
Saute in butter, remove from pan and fry a little bit of onion and green pepper. Add cream, sour cream and paprika. Return the medallions to the pan to reheat


Blue cheese dressing is always a good default!

Karen