Steak Medallions are an easy mouthwatering, juicy beef tenderloin recipe packed with savory flavor. Served with homemade red wine sauce.
A steak Dinner like these beef tenderloin medallions is the perfect meal for a date night, dinner party, or another special occasion. For more elevated steak recipes for a special dinner, check out my recipes for Steak Au Poivre and Steak Diane.
Table of contents
Sabrinaβs Steak Medallions Recipe
This elegant dish makes the perfect main course when cooking to impress. The beef medallions are tender, flavorful, and browned to perfection. Beginning cooks wonβt have difficulty following the instructions to get the perfect finished steak. And although this steak dinner is restaurant-worthy, itβs also an easy, one-pan cooking process.
Youβll start by slicing the tenderloin beef into medallions, seasoning with salt and pepper, and cooking in butter on the stove top. Preparing the steak only takes a few minutes then you prepare mushrooms and a rich red wine sauce in the same pan. The simple sauce adds an incredible finishing touch to the meat and is wonderfully flavorful.
Chefβs Note: Buying Beef Tenderloin
When picking out the beef tenderloin, look for a cut of entirely red meat without much marbling. You can buy tenderloin trimmed or untrimmed. A trimmed beef cut will have removed the fat and silver skin, but it is a bit more expensive. If you feel confident you can cut the meat yourself, you can buy it untrimmed and save a little money.
Ingredients
- Beef: Youβll need 2 pounds of beef tenderloin for the meat. You can purchase the tenderloin as a long piece, then slice it to prepare 2 inch cuts of meat.
- Seasonings: This recipe is simple, with just salt and pepper to season the steak. Pat beef medallions dry before adding any seasonings to ensure the spices stick.
- Butter: Youβll want 3 tablespoons of butter to cook the steak and 3 tablespoons of butter to make the sauce. Cooking with butter adds a deep brown color to the outside of the steak and tastes delicious.
- Vegetables: Cook thinly sliced yellow onion and cremini mushrooms in the remaining butter. The onions will caramelize to create a rich flavor that enhances the steak and the sauce.
- Tomato paste: Adding a little tomato paste to the red wine sauce helps thicken the mixture and has a more concentrated flavor than tomato sauce. The paste also helps meld the fat, spices, and liquid ingredients into one smooth sauce.
- Red wine: A red wine sauce is the perfect pairing for a steak dinner. The tannins in the wine help release the delicious steak flavor for a more robust meal. For this sauce, youβll pair the red wine with a cup of beef broth to balance the flavor and help it blend with the other ingredients.
Kitchen Tools & Equipment
- Skillet: Youβll need a heavy bottomed skillet for cooking the steak medallions due to their heat retention and even cooking. A cast iron skillet, stainless steel skillet, or carbon steel skillet will all work to get a good sear.
- Sharp Knife: A sharp knife allows you to make precise cuts with minimal effort. This is important for slicing vegetables, meats, and other ingredients evenly and cleanly.
How to Make
Time needed:Β 35 minutes.
- Prep:
Prep time: Season the steak medallions with salt and black pepper. Slice the onions and mushrooms into thin pieces with a sharp knife. Heat a cast iron skillet over high heat until hot.
- Cook:
Add the steaks to the hot skillet and cook for 3 minutes until browned on each side. Then, remove the steak from the pan and set it to the side.
- Cooking the vegetables:
Add butter, onions, and mushrooms to the pan. Then reduce heat to medium, stir, and cook for 4-5 minutes until the vegetables are softened.
- Set Veggies Aside
Remove the vegetables from the pan and set them to the side with the steak.
- Saute Shallots and Garlic
Add unsalted butter, shallots, and garlic to the same pan and keep it over medium heat. Cook for 2-3 minutes, occasionally stirring until the shallots and garlic are translucent.
- Add Seasonings and Tomato
Add kosher salt, oregano, black pepper, and tomato paste to the pan and cook for another 30 seconds
- Add Wine and Simmer
Then add the red wine and beef broth. Bring the liquid ingredients to a boil, reduce the heat to medium, and cook at a simmer for 10-12 minutes.
- Reduce
Continue cooking until the red wine sauce is reduced by half.
- Serve
Turn off the heat and add the onions and mushrooms to the sauce. Add the cooked Steak Medallions and stir to coat them in the sauce. Then, serve with extra sauce spooned over the top. Enjoy with mashed potatoes and other classic side dishes.
Recipe Card
IngredientsΒ
- 2 pounds beef tenderloin , cut into 8-10 2-inch chunks
- 1 teaspoon kosher salt
- 1 teaspoon coarse ground black pepper
- 3 tablespoons unsalted butter
- 1 yellow onion ,thinly sliced
- 8 ounces crimini mushrooms
Red Wine Sauce:
- 3 tablespoons unsalted butter
- 2 shallots , minced
- 1 garlic clove , minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon coarse ground black pepper
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 cups beef broth
Instructions
- Season steaks all over with salt and pepper.
- Heat cast iron skill on high heat.
- Sear the steaks on each side for 3 minutes until browned.
- Remove the steaks medallions, add in butter, onions and mushrooms.
- Reduce heat to medium, stir and cook for 4-5 minutes until softened.
- Remove vegetables from the pan and set aside with steak.
- In a large skillet add unsalted butter, shallots, and garlic on medium heat.
- Cook for 2-3 minutes, stirring occasionally, until translucent.
- Whisk in salt, oregano, black pepper, and tomato paste and cook for 30 seconds.
- Add wine and beef broth, bring to a boil, then reduce the heat to medium. 10-12 minutes until the sauce is reduced by about half.
- Turn off heat, add in the onions and mushrooms and steak and stir to coat.
- Serve over mashed potatoes.
Nutrition
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Can this be made ahead of time?
Itβs best to cook the steak medallions to just under your desired level of doneness if you plan to reheat them later. For example, if you prefer medium-rare, cook them to rare or slightly below rare. This helps prevent overcooking when you reheat them.
Nutritional Facts
What to Pair With Steak Medallions
- Garlic Butter Roasted Sweet Potatoes: These sweet Potatoes combine sweet and savory flavors, and they are cooked to crispy, buttery perfection.
- Butter Steamed Baby Potatoes: Butter Steamed Baby Potatoes are super easy to make in one skillet on the stove top. Enjoy buttery, melt-in-your-mouth potatoes in 35 minutes!
- Cucumber Tomato Salad: This cucumber Tomato Salad, made with a quick and easy dill vinaigrette in just 10 minutes, is the perfect side salad full of fresh summer vegetables.
- Balsamic Garlic Roasted New Potatoes: These are the perfect savory side dish, with baby potatoes roasted in balsamic vinegar, rosemary, and garlic.
- Roasted Green Beans: Quick and Easy Roasted Green Beans are an easy side dish your kids will love. Theyβre crisp-tender and a great alternative to steamed!
How to Store
- Store: To keep leftover beef fresh, wait for the meat to cool. Then, place the Steak Medallions in an airtight container and store them in the fridge for 3-4 days.
- Reheat: You can reheat the steak in the sauce on the stove-top over medium-high heat or in an oven preheated to 275 degrees, stirring occasionally so the sauce doesnβt dry out.
- Freeze: You can also package leftover steak in a freezer-safe airtight container. Then, put the recipe in the freezer for up to 3 months. To defrost the recipe, leave the steak in the fridge overnight before reheating the dish.
Frequent Questions
The difference between a tenderloin medallion and a regular tenderloin steak is how itβs cut. The steak is cut into 2? circles or medallions. This makes the meat easier to include in other recipes that call for smaller pieces and divides the large chunk of beef into 8-10 delicious pieces that can easily be shared.
Tenderloin and filet mignon are often referred to interchangeably. This is because filet mignon, which is the most tender cut of steak, comes from the tenderloin. Tenderloin is a long, narrow cut out of meat located within the loin. Filet mignon is cut from the very end and most tender part of the tenderloin.
For this recipe, cook the steak for 2-3 minutes on each side. You can adjust by a minute or so depending on the doneness you prefer for your beef tenderloin. For rare steak, the internal temperature should be between 125-130 degrees. The medium steak will be between 140 and 150 degrees. Or, cook to 160 degrees for a well-done steak.
Variations
- Balsamic Reduction: Instead of the red wine sauce, you can serve Steak Medallions with a balsamic reduction. First, cook the beef tenderloin as usual. Then, remove the meat and add unsalted butter, shallots, and garlic to the cast-iron skillet. Cook at medium heat for 2-3 minutes. Then, season with salt, oregano, and freshly ground peppercorn. Add 1 cup balsamic vinegar and 1 cup of beef stock. Let the vinegar and beef stock simmer for 10-12 minutes until reduced by half. Then, serve it with the mushrooms, onion, and delicious steak.
- Steak Seasoning: Season this recipe with paprika, onion powder, garlic powder, or crushed red pepper flakes. Pat the spices into the beef medallions before cooking. You could also rub the meat with brown sugar to add sweetness and balance out the spicy flavors.
- Bacon-Wrapped Steak Medallions: To make your beef medallions with a crisp and salty bacon layer on the outside, youβll need 8-10 bacon slices to wrap around the beef chunks. Cook the bacon for a few minutes in the cast iron skillet. When you remove it from the pan, you want the bacon to be still chewy and moldable. Wrap the cooked bacon around each medallion and use a toothpick to keep it in place. Then, cook the steak according to the recipe instructions.
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