It is 6pm and you want something special for dinner. If you are craving a rich and comforting meal, look no further. These Garlic Butter Beef Medallions deliver restaurant quality right to your kitchen table.
This is one of those recipes you will make on repeat. It is fast, simple, and feels like a total splurge. You can have a gourmet meal ready in about 20 minutes tonight.
Why You’ll Make This Again
You will love this recipe because it is incredibly reliable. It is the perfect fit for a cozy Winter evening. This dish is ideal for a romantic date night at home. It is also low-carb and keto-friendly for healthy eating. You get a perfectly seared crust every single time you cook.
How This Comes Together
This recipe comes together quickly in one heavy skillet. You start by searing the meat at a high temperature. Then, you finish it with a rich butter basting technique. This simple pan-searing method ensures the beef stays juicy. Even beginners can master this professional-level trick with ease.
What You’ll Need
Gather these simple pantry staples and fresh herbs. High-quality beef makes a huge difference in the final flavor.
- 1.5 lbs beef tenderloin, cut into 2-inch medallions
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
Step-By-Step Directions
- Pat beef medallions dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in a large heavy skillet over medium-high heat until shimmering.
- Place medallions in the skillet, ensuring they are not crowded.
- Sear for 3 to 4 minutes per side until a brown crust forms and internal temperature reaches 130°F (54°C) for medium-rare.
- Reduce heat to medium and add butter, garlic, rosemary, and thyme to the skillet.
- Toss the garlic and herbs in the melting butter, then spoon the foaming butter over the beef for 1 to 2 minutes.
- Remove beef from the pan and rest for 5 minutes before serving.
How to Serve It
Serve these Garlic Butter Beef Medallions while they are hot and glistening. They look beautiful on a platter with the extra pan sauce. Pair them with creamy mashed potatoes or roasted green beans. For a fancy touch, add a glass of bold red wine. This meal is guaranteed to impress anyone at your table.
Leftovers & Storage
Store any leftover beef in an airtight container immediately. Keep it in the refrigerator for up to three days. To reheat, use a low-heat skillet with a little butter. This prevents the meat from becoming tough or dry. You can also slice cold leftovers for a premium steak salad. Avoid the microwave to preserve the tender texture of the beef.
Make It Even Better (Pro Tips)
- Don’t skip patting the beef dry before you start cooking.
- Avoid moving the medallions too soon to get a deep crust.
- Use a cast-iron skillet for the best heat distribution and sear.
- Wait until the oil is shimmering before adding the meat.
- Use high-quality grass-fed butter for a richer, deeper flavor profile.
- Rest the meat for five minutes to keep all the juices inside.
- Add a pinch of flaky sea salt right before you serve.
Easy Ways to Change It Up
- Try this recipe with thick-cut pork tenderloin for a budget-friendly option.
- Add a splash of balsamic glaze for a tangy, sweet finish.
- Use sage instead of rosemary for a different earthy Winter vibe.
Quick Questions
What if I don’t have a cast-iron skillet?
Any heavy-bottomed stainless steel pan will work perfectly fine. Just make sure it can handle high heat without sticking. Avoid using thin non-stick pans for this high-heat searing method.
Can I use dried herbs instead of fresh?
Fresh herbs are much better for the butter basting process. If you must use dried, use only one teaspoon of each. The flavor will be less vibrant but still very tasty.
Give these Garlic Butter Beef Medallions a try for your next special dinner. Your family will think you spent hours in the kitchen. Enjoy every tender, buttery bite!
— Ethan
Garlic Butter Beef Medallions
Ingredients
Method
- Pat beef medallions dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in a large heavy skillet over medium-high heat until shimmering.
- Place medallions in the skillet, ensuring they are not crowded.
- Sear for 3 to 4 minutes per side until a brown crust forms and internal temperature reaches 130°F (54°C) for medium-rare.
- Reduce heat to medium and add butter, garlic, rosemary, and thyme to the skillet.
- Toss the garlic and herbs in the melting butter, then spoon the foaming butter over the beef for 1 to 2 minutes.
- Remove beef from the pan and rest for 5 minutes before serving.
