It’s 6pm and you need a high-end dinner fast. This recipe for Meat Medallions is your new secret weapon. It looks like a restaurant dish but takes very little effort. You can have a fancy meal on the table tonight.
Why You’ll Make This Again
This is the ultimate comfort food for a chilly Fall evening. It is fast enough for a Tuesday but fancy enough for guests. The sauce is rich, tangy, and perfectly balanced. You will love how the sauce elevates the beef. It is a reliable recipe that is ready in 30 minutes.
How This Comes Together
You start by searing the meat to get a crust. Then, you make a quick pan sauce in one skillet. This saves time and keeps all the flavor together. This method is perfect for a quick weeknight dinner. It is simple enough for any beginner cook.
What You’ll Need
These simple pantry staples create a world-class flavor profile.
- 1.5 lbs beef tenderloin, cut into 8 medallions
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large shallot, finely minced
- 1/2 cup dry white wine
- 1/2 cup beef stock
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon fresh parsley, chopped
Step-by-Step Directions
- Season beef medallions generously with salt and pepper on all sides.
- Heat olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering.
- Sear medallions for 3 to 4 minutes per side until reaching an internal temperature of 130 degrees Fahrenheit for medium-rare.
- Remove beef to a plate and tent loosely with aluminum foil to rest.
- Reduce heat to medium, add butter to the skillet, and sauté minced shallots for 2 minutes until translucent.
- Deglaze the pan with white wine, scraping the bottom to release the fond, and simmer until liquid is reduced by half.
- Whisk in beef stock, heavy cream, Dijon mustard, and whole grain mustard.
- Simmer the sauce for 3 to 5 minutes until it reaches a nappe consistency.
- Return medallions and any accumulated juices to the pan to coat with sauce.
- Garnish with fresh parsley and serve immediately.
How to Serve It
Serve these Meat Medallions while they are hot and juicy. They look beautiful on a large white platter. Pair them with roasted potatoes or a simple salad. This dish is perfect for casual hosting during the holidays. Don’t forget bread to soak up the sauce.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. Reheat them gently in a pan over low heat. Add a splash of cream to loosen the sauce. I do not recommend freezing this specific creamy sauce.
Make It Even Better (Pro Tips)
- Ensure you don’t skip this resting time for the meat.
- Avoid overcooking the beef by using a digital thermometer.
- Use a heavy-bottomed skillet for the best sear possible.
- Substitute shallots with yellow onion if you are in a pinch.
- Make this for a special date night to really impress.
- Add a splash of brandy for a deeper flavor profile.
- Ensure the cream is at room temperature before adding it.
- Pat the meat dry with paper towels before seasoning.
Easy Ways to Change It Up
- Swap beef for pork tenderloin for a budget-friendly version.
- Use only Dijon mustard for a smoother sauce texture.
- Add fresh tarragon instead of parsley for a French twist.
- Make it dairy-free by using full-fat coconut milk instead.
Quick Questions
What is nappe consistency?
It means the sauce is thick enough to coat a spoon. It should not be watery or too thin. This ensures it clings to the meat.
Can I use dried herbs?
Yes, but use only one-third of the amount. Fresh parsley provides a much brighter color. It also adds a fresh finish to the dish.
What wine is best?
A dry Pinot Grigio or Sauvignon Blanc works perfectly. Avoid sweet wines as they change the flavor. You can use extra beef stock instead of wine.
Trust me, this sauce is a total game changer. Give it a try tonight and let me know what you think. Enjoy every single bite of this easy luxury.
— Ethan
Meat Medallions with Creamy Mustard Sauce
Ingredients
Method
- Season beef medallions generously with salt and pepper on all sides.
- Heat olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering.
- Sear medallions for 3 to 4 minutes per side until reaching an internal temperature of 130 degrees Fahrenheit for medium-rare.
- Remove beef to a plate and tent loosely with aluminum foil to rest.
- Reduce heat to medium, add butter to the skillet, and sauté minced shallots for 2 minutes until translucent.
- Deglaze the pan with white wine, scraping the bottom to release the fond, and simmer until liquid is reduced by half.
- Whisk in beef stock, heavy cream, Dijon mustard, and whole grain mustard.
- Simmer the sauce for 3 to 5 minutes until it reaches a nappe consistency.
- Return medallions and any accumulated juices to the pan to coat with sauce.
- Garnish with fresh parsley and serve immediately.
