Pan Roasted Beef Medallions
Elevate your dinner table with these luxurious Pan Roasted Beef Medallions, a recipe that combines tender, flavorful beef with a rich, velvety pan sauce. Perfectly seared beef tenderloin medallions are basted with butter, garlic, and fresh herbs, then roasted to achieve melt-in-your-mouth perfection. The dish is finished with a decadent pan sauce made from savory stock and smooth heavy cream, capturing every ounce of flavor from the skillet's golden-brown bits. Ready in just 30 minutes, this elegant yet approachable meal is ideal for a date night or special occasion. Serve it with a splash of freshly chopped parsley for a gourmet touch. Keywords: pan roasted beef medallions, beef tenderloin recipe, quick gourmet dinner, creamy pan sauce beef.
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Recipe Information
Ingredients
- 4 pieces (4-6 oz each) Beef tenderloin medallions
- 1 teaspoon Salt
- 1 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Garlic cloves, smashed
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 1 cup Beef or chicken stock
- 3 tablespoons Heavy cream
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pat the beef medallions dry with paper towels and season both sides generously with salt and freshly ground black pepper.
Heat a large, oven-safe skillet over medium-high heat and add the olive oil.
Once the oil is shimmering, sear the beef medallions for 2-3 minutes on each side, until a dark, golden crust forms. Do not overcrowd the pan; work in batches if necessary.
Add the unsalted butter, smashed garlic, rosemary, and thyme to the skillet. Tilt the pan slightly and use a spoon to baste the medallions with the melted butter and aromatics for 1 minute.
Transfer the skillet to the preheated oven and roast for 5-7 minutes for medium-rare doneness, or adjust the cooking time to your desired level of doneness.
Remove the skillet from the oven and transfer the beef medallions to a plate. Tent loosely with foil to rest for 5 minutes.
While the beef rests, place the skillet back on the stovetop over medium heat. Discard the garlic and herbs, leaving the browned bits and butter in the pan.
Deglaze the pan by adding the beef or chicken stock. Scrape the bottom of the pan with a wooden spoon to release any browned bits, then simmer for 3-4 minutes to reduce the liquid slightly.
Stir in the heavy cream and simmer for an additional 2-3 minutes, or until the sauce thickens slightly. Adjust seasoning with salt and pepper, if needed.
Plate the beef medallions and pour the pan sauce over the top. Garnish with chopped parsley if desired, and serve immediately.
Nutrition Facts
Calories |
2097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 3725 mg | 162% | |
| Total Carbohydrate | 7.7 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.6 g | ||
| Protein | 212.1 g | 424% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2896 mg | 62% | |
*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.
