Pan-Seared Beef Medallions with Mushroom Sauce

Pan-Seared Beef Medallions with Mushroom Sauce

Serves

2–3 people

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Ingredients

For the Beef

• 2 large beef medallions (filet mignon or center-cut tenderloin, ~1½–2 inches thick)

• Salt (kosher preferred)

• Freshly ground black pepper

• 1 tbsp olive oil

• 1 tbsp butter

For the Mushroom Sauce

• 8 oz (225 g) mushrooms (button or cremini), sliced

• 2 tbsp butter

• 2 cloves garlic, minced

• ½ cup beef broth (low sodium)

• ¼ cup dry white wine or red wine (optional but recommended)

• ½ tsp fresh thyme (or ¼ tsp dried)

• ¼ cup heavy cream (optional, for a richer sauce)

• Salt & pepper, to taste

• Fresh parsley, finely chopped (for garnish)

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Step-by-Step Instructions

1. Prep the Beef

1. Remove the beef from the fridge 30 minutes before cooking (important for even cooking).

2. Pat dry thoroughly with paper towels.

3. Season generously on both sides with salt and black pepper.

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2. Sear the Beef

1. Heat a heavy skillet (cast iron is ideal) over medium-high heat.

2. Add olive oil and butter.

3. Once the butter is foaming and hot, place the medallions in the pan.

4. Sear 3–4 minutes per side until a deep golden-brown crust forms.

5. For medium-rare, internal temp should be ~130–135°F (54–57°C).

6. Remove beef from the pan and rest on a plate, loosely tented with foil.

👉 Do not clean the pan — the flavor lives there.

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3. Cook the Mushrooms

1. Lower heat to medium.

2. Add 2 tbsp butter to the same pan.

3. Add sliced mushrooms in a single layer.

4. Cook 5–7 minutes, stirring occasionally, until browned and slightly caramelized.

5. Add garlic and thyme; cook 30 seconds until fragrant.

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4. Build the Sauce

1. Deglaze the pan with wine, scraping up all the browned bits.

2. Simmer 2–3 minutes to reduce slightly.

3. Add beef broth and simmer another 3–5 minutes until the sauce thickens.

4. Stir in cream (if using).

5. Season with salt and pepper to taste.

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5. Finish the Dish

1. Return the beef medallions to the pan.

2. Spoon the mushroom sauce over the top.

3. Simmer gently 1–2 minutes to warm the beef without overcooking.

4. Garnish with fresh parsley.

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Serving Suggestions

This dish pairs beautifully with:

• Mashed potatoes

• Creamy polenta

• Roasted potatoes

• Steamed green beans or asparagus

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Pro Tips

• Dry beef = better crust. Moisture is the enemy of searing.

• Don’t overcrowd the mushrooms or they’ll steam instead of brown.

• For extra richness, finish the sauce with a cold knob of butter off heat