This recipe provides instructions for making tender and flavorful Beef Medallions served with a rich and creamy mushroom sauce. Beef medallions are small, round, thick-cut portions of steak, often cut from the tenderloin or sirloin, known for their tenderness and quick cooking time. In this dish, the medallions are typically pan-seared to achieve a beautiful brown crust while remaining juicy on the inside. The accompanying creamy mushroom sauce is a classic pairing, made with sautéed sliced mushrooms (such as cremini, button, or shiitake), aromatics like garlic and shallots, deglazed with wine or broth, and finished with cream or half-and-half for a velvety texture. The sauce is often seasoned with herbs like thyme or parsley and a touch of Dijon mustard for depth. This elegant dish is perfect for a special occasion or a gourmet weeknight meal, offering a delightful combination of tender beef and a savory, creamy mushroom sauce. The image shows two stacked beef medallions on a light-colored plate, generously topped with a creamy brown mushroom sauce and sliced sautéed mushrooms. The dish is garnished with chopped fresh herbs.
The primary component of this dish is beef medallions, which are small, thick, round cuts of tender beef, usually from the tenderloin (filet mignon) or sirloin. About 4-6 ounces per medallion is a typical serving size.
For the creamy mushroom sauce, sliced mushrooms are essential. Cremini, button, or a mix of wild mushrooms can be used, providing an earthy and savory flavor.
Aromatics form the flavor base of the sauce. Garlic, minced, adds a pungent and savory note. Shallots, finely chopped, offer a milder, slightly sweet onion flavor.
Deglazing the pan after searing the beef and sautéing the aromatics adds depth to the sauce. Dry white wine (like Pinot Grigio or Sauvignon Blanc) or beef broth are common choices.
Cream or half-and-half is used to create the creamy texture of the sauce, adding richness and a smooth consistency.
Fresh herbs, such as thyme (fresh sprigs or dried) and fresh parsley (chopped, for garnish), add aromatic complexity and a touch of freshness.
Dijon mustard contributes a subtle tanginess and helps to emulsify the sauce.
Butter and olive oil are often used for searing the beef and sautéing the vegetables, providing flavor and preventing sticking.
Salt and freshly ground black pepper are essential for seasoning both the beef and the sauce.
The preparation involves searing the beef medallions in a hot pan until browned on the outside and cooked to the desired doneness on the inside. The medallions are then set aside, and the mushrooms, garlic, and shallots are sautéed in the same pan. The pan is deglazed with wine or broth, and then cream or half-and-half, herbs, and Dijon mustard are added to create the sauce. The beef medallions are often returned to the sauce to warm through before serving.
Beef Medallions with Creamy Mushroom Sauce are best served hot, allowing the sauce to be warm and the beef to be tender.
The texture is a delightful combination of tender, juicy beef medallions and a smooth, creamy sauce with the slightly chewy texture of the sautéed mushrooms.
The flavor profile is rich and savory, with the inherent flavor of the beef enhanced by the earthy mushrooms, aromatic garlic and shallots, the subtle tang of Dijon mustard, and the richness of the cream, all balanced by fresh herbs.
Beef Medallions with Creamy Mushroom Sauce is a dish of tender, pan-seared beef medallions served with a rich and creamy sauce made from sautéed mushrooms, garlic, shallots, wine or broth, cream, and herbs.
The preparation involves searing beef medallions, sautéing mushrooms and aromatics, deglazing the pan, making a creamy sauce with herbs and Dijon mustard, and serving the sauce over the beef.
Ingredients:
- 2-4 beef medallions (4-6 ounces each), preferably from tenderloin or sirloin, about 1-1.5 inches thick
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 8 ounces mushrooms (cremini, button, or mixed), sliced
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- ½ cup dry white wine or beef broth
- ½ cup heavy cream or half-and-half
- 1 teaspoon Dijon mustard
- 1 sprig fresh thyme (or ½ teaspoon dried thyme)
- 2 tablespoons chopped fresh parsley, for garnish
- Salt and freshly ground black pepper to taste
Equipment:
- Large skillet (preferably cast iron for searing)
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Tongs
Instructions:
- Prepare the Beef: Pat the beef medallions dry with paper towels and season generously on both sides with salt and freshly ground black pepper.
- Sauté the Mushrooms: Heat the olive oil and butter in a large skillet over medium-high heat. Add the sliced mushrooms and sauté, stirring occasionally, until they are browned and have released their moisture, about 5-7 minutes.
- Add Aromatics: Add the minced garlic and chopped shallot to the skillet with the mushrooms and sauté for another 1-2 minutes until fragrant, being careful not to burn them.
- Deglaze the Pan: Pour in the white wine or beef broth and scrape up any browned bits from the bottom of the pan. Bring the liquid to a simmer and let it reduce slightly for a few minutes, concentrating the flavors.
- Make the Creamy Sauce: Stir in the heavy cream or half-and-half and the Dijon mustard. Add the fresh thyme sprig (or dried thyme). Bring the sauce to a gentle simmer and cook until it thickens slightly, about 3-5 minutes. Taste the sauce and adjust seasoning with salt and pepper as needed. Remove the thyme sprig before serving.
- Sear the Beef Medallions: While the sauce is simmering, heat a separate clean skillet (or the same one if you remove the sauce temporarily) over medium-high heat. Add a little more olive oil or butter if needed. Once the pan is hot, carefully place the seasoned beef medallions in the skillet. Sear for 2-4 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to check the internal temperature: 130-135°F for medium-rare, 135-140°F for medium, and 140-145°F for medium-well.
- Combine and Serve: Once the beef medallions are seared to your liking, you can either place them directly onto plates and spoon the creamy mushroom sauce over the top, or you can return the seared medallions to the skillet with the sauce for a minute to warm through. Garnish with freshly chopped parsley before serving.
- Serve Hot: Serve the Beef Medallions with Creamy Mushroom Sauce immediately.
Tips and Variations:
- Mushroom Variety: Feel free to use a mix of different types of mushrooms for a more complex flavor in the sauce.
- Wine Substitution: If you don’t have white wine, you can use more beef broth or even a dry sherry.
- Herb Variations: Rosemary or a blend of Italian herbs can be used instead of thyme.
- Shallot Substitute: If you don’t have shallots, you can use finely chopped yellow onion.
- Adding Depth: A splash of Worcestershire sauce or a dash of soy sauce can add umami to the sauce.
- Make Ahead: The mushroom sauce can be made ahead of time and gently reheated before serving. The beef medallions are best cooked just before serving for optimal tenderness.
- Serving Suggestions: Serve Beef Medallions with Creamy Mushroom Sauce with mashed potatoes, risotto, polenta, or crusty bread to soak up the delicious sauce.
Enjoy this elegant and flavorful Beef Medallions with Creamy Mushroom Sauce!