If you’re looking for an elegant yet easy-to-make dish that will impress your family or guests, Hamburger Medallions with Garlic Herb Sauce and Baby Potatoes is a perfect choice. These juicy beef medallions are seared to perfection and topped with a rich, flavorful gravy, all served alongside crispy, golden baby potatoes.

Whether it’s a special occasion or just a cozy night in, this recipe is simple enough for weeknights but sophisticated enough for a dinner party. Plus, it’s a complete meal in one—no need to fuss over extra sides!

Why You’ll Love This Recipe

• Tender and Juicy Beef – Medallions cook quickly and stay moist and flavorful.
• Rich, Savory Gravy – Infused with garlic, fresh herbs, and a touch of cream, the sauce adds a luxurious finish.
• Easy Yet Elegant – A restaurant-quality dish you can make at home without stress.
• Customizable – Adjust the seasoning, swap the potatoes for another side, or add a splash of wine to the sauce for extra depth.

If you’re a fan of comfort food with a gourmet twist, you’ll also love my Mississippi Mud Potatoes, a hearty and indulgent side dish worth trying!

Ingredients You’ll Need

For the Beef Medallions

• 1 lb beef tenderloin, sliced into 1-inch medallions
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter

The Garlic Herb Gravy

• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 ½ cups beef broth
• ½ cup heavy cream
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh thyme leaves
• Salt and pepper to taste

For the Baby Potatoes

• 1 lb baby potatoes, halved
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried rosemary or thyme
• Salt and pepper to taste

How to Make Beef Medallions with Garlic Herb Gravy and Baby Potatoes

1. Roast the Baby Potatoes

Preheat your oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, garlic powder, rosemary, salt, and pepper. Spread them out on a baking sheet in a single layer and roast for 25–30 minutes until golden and crispy.

Tip:

For extra crispiness, avoid overcrowding the pan and flip them halfway through cooking.

2. Cook the Beef Medallions

Season the medallions generously with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the medallions for 3–4 minutes per side until browned and cooked to your preferred doneness. Remove from the skillet and let them rest while you make the gravy.

Tip:

For the best texture, use a meat thermometer—130°F for medium-rare, 140°F for medium.

3. Make the Garlic Herb Gravy

In the same skillet, melt butter and sauté the minced garlic until fragrant (about 30 seconds). Stir in the flour and whisk continuously for 1–2 minutes to create a roux. Slowly pour in the beef broth, whisking to prevent lumps.

Let it simmer for a few minutes until it thickens. Stir in the heavy cream, fresh parsley, thyme, salt, and pepper. Cook for another 2–3 minutes, then remove from heat.

Tip:

Want an extra punch of flavor? Deglaze the pan with a splash of red wine before adding the broth.

4. Assemble and Serve

Plate the beef medallions and spoon the garlic herb gravy generously over the top. Serve with the crispy baby potatoes on the side, and enjoy!

Tips for Success

• Choose Quality Beef – Tenderloin or filet mignon work best for tender medallions.
• Don’t Overcook – Keep an eye on the temperature to avoid dry beef.
• Make It Your Own – Add mushrooms to the gravy, swap potatoes for mashed cauliflower, or throw in some roasted asparagus for extra greens.

Variations and Substitutions

• Mashed Potatoes – If you prefer a creamy side, swap the baby potatoes for garlic mashed potatoes.
• Vegetarian Alternative – Use portobello mushrooms instead of beef and replace the broth with vegetable stock.
• Extra Flavor – Add a dash of cayenne pepper for heat or a sprinkle of Parmesan to the gravy for depth.

Serving and Storage

Serving Suggestions

• Garnish with extra fresh parsley for a pop of color.
• Pair with a glass of Cabernet Sauvignon or Merlot for an elegant dinner.

Storage Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently on the stove over low heat or in the oven at 300°F to keep the beef tender.
• Freeze: The gravy freezes well! Store in a separate container for up to 2 months and reheat before serving.

Frequently Asked Questions

Nutritional Benefits

• Beef – High in protein and iron for muscle health.
• Garlic – Loaded with immune-boosting properties.
• Potatoes – A great source of fiber and potassium.

For another protein-packed dinner, try my Chicken Yaki Udon recipe—it’s a flavorful twist on a classic dish!

Final Thoughts

Beef Medallions with Garlic Herb Gravy and Baby Potatoes is a meal that never fails to impress. It’s hearty, flavorful, and surprisingly simple to make. Whether you’re cooking for family or guests, this dish brings a touch of elegance to your table.

Give it a try, and let me know how it turns out! And if you love this recipe, pin it to your Pinterest board so you can easily find it later. Happy cooking!

Explore more sophisticated dishes with this guide to Mastering Beef Recipes for endless inspiration. Enjoy cooking and savoring this delectable meal!

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