Description
Juicy beef medallions seared to perfection, topped with a rich garlic herb gravy, and served with crispy baby potatoes. An elegant yet easy-to-make dish!
Ingredients
Scale
- 1 lb beef tenderloin, sliced into 1-inch medallions
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 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
- 1 lb baby potatoes, halved
- 1 tsp garlic powder
- 1 tsp dried rosemary or thyme
Instructions
- Preheat oven to 400°F (200°C). Toss baby potatoes with olive oil, garlic powder, rosemary, salt, and pepper. Roast for 25–30 minutes until golden and crispy.
- Season beef medallions with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear medallions for 3–4 minutes per side until browned and cooked to preferred doneness. Remove from skillet and let rest.
- In the same skillet, melt butter and sauté garlic until fragrant. Stir in flour and whisk continuously for 1–2 minutes to create a roux.
- Slowly pour in beef broth while whisking. Simmer until thickened. Stir in heavy cream, parsley, thyme, salt, and pepper. Cook for another 2–3 minutes, then remove from heat.
- Plate the beef medallions and spoon garlic herb gravy over the top. Serve with crispy baby potatoes on the side.
Notes
For extra flavor, deglaze the pan with a splash of red wine before adding the broth. Use a meat thermometer—130°F for medium-rare, 140°F for medium.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop & Oven
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 2g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
Keywords: beef, medallions, garlic herb, gravy, baby potatoes