Médaillons de Bœuf à la Crème et aux Champignons

It’s 6pm and you want a restaurant-quality meal without the stress. If you’re craving something creamy and comforting, these Beef Medallions with Mushroom Cream are perfect. You get tender steak and a rich sauce in under 30 minutes.

This is one of those recipes you’ll make on repeat. It feels fancy but is actually very simple to pull off. It works perfectly for a quiet night or a busy weeknight.

Why You’ll Make This Again

This is the ultimate Winter comfort food for a cozy night in. It’s a reliable choice for a Date Night because it looks impressive. You only need one pan for the whole process.

Minimal cleanup makes this a winner after a long day. The rich mushroom sauce makes every bite feel like a special treat. You can have this ready in 30 minutes from start to finish.

How This Comes Together

You start by searing the beef to get a nice crust. Then, you make the sauce in the same pan to catch flavor. Using a bit of Cognac adds a deep, professional taste. It’s a foolproof method that even beginners can master quickly.

What You’ll Need

These simple ingredients create a complex flavor profile. Most items are likely already in your kitchen.

• 4 beef tenderloin medallions, 180g each
• 250g button mushrooms, cleaned and sliced
• 2 shallots, finely minced
• 200ml heavy cream (35% fat)
• 40g unsalted butter
• 15ml neutral oil
• 50ml Cognac or dry white wine
• Fine sea salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon fresh flat-leaf parsley, chopped

Step-By-Step Directions

1. Pat the beef medallions dry and season both sides with salt and pepper.
2. Heat a skillet over medium-high heat with the oil and half the butter.
3. Sear medallions for 3 to 4 minutes per side for medium-rare.
4. Remove beef and set aside on a warm plate under foil.
5. Add remaining butter and mushrooms to the pan; sauté until golden brown.
6. Add minced shallots and cook for 1 minute until translucent.
7. Deglaze the pan with Cognac, scraping the bottom to release the fond.
8. Pour in heavy cream and simmer for 3 to 5 minutes until thickened.
9. Return medallions and resting juices to the skillet to reheat for 1 minute.
10. Garnish with chopped parsley and serve immediately.

How to Serve It

Serve these medallions while they are hot and the sauce is velvety. They pair beautifully with creamy mashed potatoes or roasted green beans. For a Holiday meal, a glass of red wine completes the experience.

Leftovers & Storage

Store any leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat to keep beef tender. Avoid the microwave to prevent the meat from becoming tough. The sauce might thicken, so add a splash of cream when warming. Fresh is best for this cream-based dish.

Make It Even Better (Pro Tips)

• Pat the beef dry with paper towels for a better sear.
• Don’t crowd the pan or the meat will steam instead of brown.
• Use room temperature meat to ensure it cooks evenly throughout.
• Swap Cognac for beef broth if you prefer to cook without alcohol.
• For a Holiday twist, add a sprig of fresh thyme to the sauce.
• Always let the meat rest so the juices stay inside the steak.
• Use a heavy-bottomed skillet for the most consistent heat distribution.

Easy Ways to Change It Up

• Use chicken breasts instead of beef for a lighter weeknight version.
• Add a handful of spinach at the end for extra greens.
• Try wild mushrooms like porcini for a deeper, earthier flavor.
• Swap the heavy cream for coconut cream for a different richness.

Quick Questions

Can I use a different cut of beef?

Yes, sirloin tips or ribeye steaks work well too. Just adjust the cooking time based on the thickness of the cut. Tenderloin is the most traditional choice for medallions.

What if I don’t have Cognac?

You can use dry white wine or even a little beef stock. It helps deglaze the pan and adds a nice acidic balance. This Beef Medallions with Mushroom Cream still tastes great without it.

I hope you enjoy this simple but elegant dinner as much as I do. It’s the perfect way to make any night feel special. Let me know how it turns out!

— Ethan

Médaillons de Bœuf à la Crème et aux Champignons

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 520

Ingredients Method

Ingredients

  

• 4 beef tenderloin medallions, 180g each
• 250 g button mushrooms, cleaned and sliced
• 2 shallots , finely minced
• 200 ml heavy cream (35% fat)
• 40 g unsalted butter
• 15 ml neutral oil
• 50 ml Cognac or dry white wine
• Fine sea salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon fresh flat-leaf parsley, chopped

Method

 

1. Pat the beef medallions dry with paper towels and season both sides generously with salt and black pepper.
2. Heat a heavy-bottomed skillet over medium-high heat with the oil and 20g of butter.
3. Once the butter is foaming, place the medallions in the pan and sear for 3 to 4 minutes per side for medium-rare.
4. Remove the beef from the skillet and set aside on a warm plate to rest under foil.
5. In the same skillet, add the remaining 20g of butter and the mushrooms; sauté until golden brown and the moisture has evaporated.
6. Add the minced shallots and cook for 1 minute until translucent.
7. Deglaze the pan with the Cognac, scraping the bottom with a wooden spoon to release the fond.
8. Pour in the heavy cream and simmer over medium heat for 3 to 5 minutes until the sauce coats the back of a spoon.
9. Return the medallions and any accumulated resting juices to the skillet to reheat for 1 minute.
10. Taste and adjust seasoning of the sauce, garnish with chopped parsley, and serve immediately.