First, you must get the right size beef fillet tenderloin. It should be fully trimmed and ready to cook.

In the next step, we season it generously on both sides with salt and freshly cracked black pepper to emphasize its taste.

Now, we add a stainless steel pan on medium-high heat and a few drops of oil. When the oil starts to smoke, it is hot and ready to cook.

Now, we can add beef medallions to the pan and heat them on both sides. It will take 2 to 3 minutes per side to cook well and get well in golden brown. And place them aside.

In this step, we will add butter to the same pan, and we will add sliced mushrooms and a pinch of salt. We cooked the mushrooms for 10 to 12 minutes until they were well browned.

After the mushrooms are well browned and scrambled, we add tomato sauce to the mushrooms. We'll cook the tomato sauce for about 2 to 3 minutes with mushrooms until the tomato starts to brown, which can add a tangy flavor to your dish.

In this step, set the heat at high. We add beef broth to the pan and start whisking with the help of a spatula. At this time, most of the broth starts evaporating. That's the time to maintain an equal amount of broth in the mushroom pan.

In the final step, we add beef filet medallions that we placed aside. Now, we cook both sides of the beef on medium heat in the pan with the scrambled mushrooms and beef broth.