Medallions of Beef Tenderloin with Cabernet Reduction
Elevate your dinner table with these luxurious Medallions of Beef Tenderloin with Cabernet Reduction, a recipe that combines tender, perfectly seared beef with a rich, velvety wine sauce. Each bite is infused with the bold flavors of dry cabernet sauvignon, earthy thyme, and a touch of creaminess, making it an indulgent treat for special occasions or an elevated weeknight meal. The medallions are pan-seared to perfection, ensuring a juicy, melt-in-your-mouth texture, while the sauce, crafted in the same skillet, captures every savory detail with its reduction of beef stock, shallots, garlic, and wine. Serve these elegant medallions with creamy mashed potatoes or roasted vegetables for a restaurant-quality meal in less than 45 minutes. Perfect for entertaining, this recipe is a celebration of flavor, sophistication, and ease.
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Recipe Information
Ingredients
- 4 medallions (about 6 oz each) beef tenderloin
- 1 teaspoon salt
- 1 teaspoon (freshly ground) black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 small (finely minced) shallots
- 2 cloves (minced) garlic
- 1 cup dry cabernet sauvignon
- 1 cup beef stock
- 3 sprigs fresh thyme
- 2 tablespoons heavy cream
Instructions
Remove the beef tenderloin medallions from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels.
Season both sides of the medallions with salt and freshly ground black pepper.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the beef medallions to the pan.
Sear the medallions for 3–4 minutes per side for medium-rare, adjusting the time as needed for your preferred doneness. Remove the medallions from the skillet and set them aside on a plate tented with foil to keep warm.
Lower the heat to medium. Add the butter to the same skillet. Once melted, add the shallots and garlic, sautéing for 2–3 minutes until softened and fragrant.
Pour in the cabernet sauvignon and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Bring the wine to a simmer and allow it to reduce by half, about 5 minutes.
Add the beef stock and thyme sprigs to the skillet. Continue to simmer for another 5–7 minutes, or until the liquid is reduced and thickened to a sauce-like consistency.
Remove the thyme sprigs and stir in the heavy cream. Simmer for 1–2 minutes more, then taste and adjust seasoning with salt and pepper if needed.
Return the beef medallions and any accumulated juices on the plate to the skillet. Spoon the sauce over the medallions and allow them to warm through for 1–2 minutes.
Plate the medallions and drizzle the cabernet reduction over each serving. Serve immediately with your choice of sides, such as roasted vegetables or creamy mashed potatoes.
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 870 mg | 38% | |
| Total Carbohydrate | 3.2 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 1.0 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 31 mg | 2% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 776 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
