If you have a craving for a dish that feels both elegant and comforting, then you’re going to fall in love with this Pan-Roasted Beef Tenderloin Medallions Recipe. Imagine juicy, tender beef medallions that start with a perfectly seared crust, then finish cooking in the oven to reach that ideal medium-rare to medium doneness. This recipe brings a restaurant-quality meal right into your kitchen, and trust me, the flavor and texture will impress every time you take a bite.
Ingredients You’ll Need
The beauty of this Pan-Roasted Beef Tenderloin Medallions Recipe is in its simplicity. Each ingredient is deliberately chosen to highlight the natural richness of the beef while adding depth through seasoning and butter’s luxurious finish.
- 1 lb beef tenderloin, cut into 4 medallions: Choose high-quality tenderloin for the most tender, buttery texture.
- Salt & pepper: Classic seasonings that bring out the beef’s robust flavor; don’t be shy with these.
- 1 tbsp butter: Adds richness and helps achieve a beautiful brown crust while searing.
How to Make Pan-Roasted Beef Tenderloin Medallions Recipe
Step 1: Season the Medallions
Start by generously seasoning your beef medallions on both sides with salt and freshly ground pepper. This simple step is crucial—it enhances the natural beef flavor and helps build the savory crust you’ll love.
Step 2: Sear the Beef
Heat a skillet over medium-high heat and add the butter. Once melted and bubbling, place the medallions in the pan, making sure not to crowd them. Sear each side for about 2 minutes until beautifully browned. This quick searing locks in juices and creates that irresistible caramelized exterior.
Step 3: Finish in the Oven
Transfer your skillet with the seared medallions to a preheated oven at 400°F (200°C). Let them roast for 5 to 7 minutes depending on your preferred level of doneness. This step cooks the inside gently so the tenderloin remains juicy and soft.
Step 4: Rest Before Serving
After removing the medallions from the oven, allow them to rest for about 5 minutes. This resting period lets the juices redistribute, ensuring every bite is juicy and flavorful instead of drying out.
How to Serve Pan-Roasted Beef Tenderloin Medallions Recipe
Garnishes
A light sprinkle of fresh herbs like thyme or rosemary can add a wonderful aromatic note that complements the beef perfectly. A dollop of garlic butter or a drizzle of balsamic glaze also lifts the flavor for an elegant presentation.
Side Dishes
This dish pairs beautifully with creamy mashed potatoes, garlic sautéed green beans, or even a crisp arugula salad for a refreshing contrast. Feel free to incorporate roasted root vegetables to add a sweet, earthy balance.
Creative Ways to Present
For a dinner party, slice the medallions thinly and fan them out on a warm plate, topped with a sprinkle of flaky sea salt and microgreens. Serving with a red wine reduction or mushroom sauce on the side can take your presentation up a notch and impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover medallions keep beautifully in an airtight container in the refrigerator for up to 3 days. Simply store them along with any juices or a small dab of butter to preserve moisture.
Freezing
If you want to enjoy this dish later, you can freeze the cooked medallions by wrapping each piece tightly in plastic wrap and then placing them in a freezer-safe bag. They’ll keep well for up to 2 months.
Reheating
To reheat, avoid the microwave if possible to maintain the tender texture. Instead, warm medallions gently in a skillet over low heat with a splash of broth or butter until heated through. This careful reheating keeps the beef juicy and delicious.
FAQs
Can I use a different cut of beef for this recipe?
While this recipe shines with tenderloin for its tender texture, you can use filet mignon or strip steak cut into medallions as alternatives, but adjust cooking times to avoid toughness.
How do I know when the medallions are cooked perfectly?
The best way is to use a meat thermometer—about 130-135°F for medium-rare and 140-145°F for medium. The brief oven roasting ensures even cooking after searing.
What if I don’t have an oven-safe skillet?
No problem! You can sear the medallions in a regular pan, then transfer them to a baking dish before placing in the oven.
Can I add a marinade for extra flavor?
Absolutely! A quick marinade with garlic, rosemary, and olive oil can add a lovely dimension, but be sure not to overpower the beef’s natural flavor.
Is this recipe keto-friendly?
Yes, this Pan-Roasted Beef Tenderloin Medallions Recipe is naturally low in carbs and fits perfectly into keto and low-carb diets.
Final Thoughts
This Pan-Roasted Beef Tenderloin Medallions Recipe is a wonderful way to bring a bit of fine dining right into your home kitchen with minimal fuss. I encourage you to give it a try—not only will it deliver juicy, tender beef every time, but it’s also so quick and satisfying to prepare. Whether it’s a cozy dinner or a special occasion, these medallions are guaranteed to steal the show and make your meal unforgettable.
Print
Pan-Roasted Beef Tenderloin Medallions Recipe
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Juicy, perfectly seared beef tenderloin medallions finished in the oven for a restaurant-quality dinner that’s tender and flavorful.
Ingredients
Beef
- 1 lb beef tenderloin, cut into 4 medallions
Seasoning & Cooking
- Salt, to taste
- Black pepper, to taste
- 1 tbsp butter
Instructions
- Season the Medallions: Pat the beef medallions dry with paper towels, then generously season both sides with salt and black pepper to enhance the natural flavors.
- Sear the Medallions: Heat a skillet over medium-high heat and add 1 tablespoon of butter. Once melted and hot, add the medallions and sear each side for about 2 minutes until a golden-brown crust forms.
- Oven Finish: Preheat your oven to 400°F (200°C). Transfer the skillet with the seared medallions into the oven and roast for 5 to 7 minutes, depending on your desired doneness (5 minutes for medium-rare, 7 minutes for medium).
- Rest the Meat: Remove the skillet from the oven and let the medallions rest for 5 minutes on a plate. This helps the juices redistribute, ensuring moist and tender beef.
Notes
- Rest the medallions for at least 5 minutes before slicing to retain juices.
- Use a cast-iron or oven-safe skillet to easily transfer from stovetop to oven.
- Adjust cooking time slightly based on thickness and preferred doneness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
