Crispy Garlic-Parmesan Beef Medallions

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Seared beef medallions coated in a golden garlic-herb Parmesan crust, served with a velvety mushroom sauce, all under 5g net carbs per serving. This American-inspired beef recipe (keto, high protein), ready in about 27 minutes, pairs beef tenderloin, extra virgin olive oil, Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 485 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz beef tenderloin
• 2 tbsp extra virgin olive oil
• 1/4 cup, finely grated Parmesan cheese
• 3 cloves, minced garlic
• 1 tsp, chopped fresh thyme
• 4 oz, sliced mushrooms
• 1 tbsp unsalted butter
• 2 tbsp heavy cream
• 1/4 tsp sea salt
• 1/8 tsp black pepper

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat 12 oz beef medallions dry with paper towels; season both sides with 1/4 tsp sea salt and 1/8 tsp black pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat until shimmering.
2. Step 2: Sear beef medallions for 2 minutes per side until golden-brown edges form and internal temperature reaches 125°F (medium-rare), then transfer to a plate.
3. Step 3: In the same skillet, melt 1 tbsp butter over medium heat, add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
4. Step 4: Add 4 oz sliced mushrooms and cook for 4 minutes until softened and juices evaporate, then stir in 1 tsp chopped thyme.
5. Step 5: Return beef to skillet, add 2 tbsp heavy cream, and simmer for 2 minutes until sauce thickens slightly and coats the back of a spoon.
6. Step 6: While sauce simmers, mix 1/4 cup grated Parmesan with 1 tsp thyme; sprinkle evenly over beef medallions and press gently to adhere.
7. Step 7: Cook for 1 minute more until Parmesan is golden and crisp, then serve immediately.