Pan-Seared Beef Medallions with Braised Short Rib Jus

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender beef medallions seared to perfection, served with a rich, slow-braised short rib jus that brings deep, savory notes to the dish. This french-inspired beef ready in about 60 minutes pairs 6 oz each beef tenderloin medallions, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 45 min Serves 4 French cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 beef tenderloin medallions (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Sear the medallions for 3 minutes on each side, until a golden-brown crust forms. Remove and rest on a warm plate.
  3. Step 3: In a saucepan, melt 2 tbsp unsalted butter over medium heat. Add 1 finely chopped yellow onion, 1 diced carrot, and 1 diced celery stalk; sauté for 6-8 minutes until softened and fragrant.
  4. Step 4: Stir in 3 minced garlic cloves and cook for 1 minute until aromatic.
  5. Step 5: Pour in 1 cup dry red wine and simmer for 5 minutes until reduced by half.
  6. Step 6: Add 2 cups beef stock, 3 fresh thyme sprigs, and 1 bay leaf. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes to concentrate flavors.
  7. Step 7: Remove thyme sprigs and bay leaf. Optionally stir in 1 tsp cornstarch mixed with 1 tbsp cold water to thicken sauce; simmer for 2 minutes until sauce coats the back of a spoon.
  8. Step 8: Serve the beef medallions drizzled with the braised short rib jus.

Frequently asked questions

How long does Pan-Seared Beef Medallions with Braised Short Rib Jus take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Beef Medallions with Braised Short Rib Jus?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Pan-Seared Beef Medallions with Braised Short Rib Jus?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Beef Medallions with Braised Short Rib Jus for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Beef Medallions with Braised Short Rib Jus?

French beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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