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Maggiano's Beef Tenderloin Medallions copycat recipe by Todd Wilbur
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Maggiano's Beef Tenderloin Medallions


Score: 5.00. Votes: 2
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For many years this entree has been a top menu choice at Maggiano's, the 54-unit Italian chain from Brinker, the same company that operates Chili’s Grill & Bar. The $30 restaurant dish consists of three 2½-ounce tenderloin steaks, swimming in a fantastic balsamic cream sauce with sliced portobello mushrooms—but a home version of the signature dish is only seven easy steps away, and it won't hit you in the wallet as hard as the pricey original.

Cracking this dish required a perfect hack of the sauce, and that came quickly after obtaining some very reliable information from my incredibly helpful server/informant at a Las Vegas Maggiano’s. Let’s call him Skippy.

According to Skippy, the balsamic cream sauce is as simple as mixing a sweet balsamic glaze with the chain’s creamy alfredo sauce. So, I first got a sample of Maggiano’s alfredo sauce and figured out how to replicate it. Once that was done, I measured increments of balsamic glaze into the alfredo sauce until the color and flavor matched the original. The rest of the recipe was easy.

This recipe will make two servings of the dish and includes preparation for the tenderloins and sauce. If you’d like to complete the dish the way it’s served at the restaurant (as in the photo), add some garlic mashed potatoes on the side, using my hack for Olive Garden Garlic Mashed Potatoes.   

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  • 2 tablespoons unsalted butter
  • 1 teaspoon minced garlic
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Score: 5.00. Votes: 2
Rating of votes (2)
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Nicole Engstrom
Jan 7, 2020, 14:33

You have to make this! I have never been to the restaurant but had all of the ingredients and opted to try it. It is amazing! We were fighting over the leftovers. Ha! Thanks for another wonderful recipe Todd!

Rock Bedard
Jan 6, 2020, 05:36

Made this recipe for family and it was a smash hit! even made my own balsamic glaze/reduction from Todd's recipe for TGI Friday Bruschetta chicken pasta. Will do again!

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