Pan-Seared Beef Medallions with Garlic Butter and Rosemary

By · Reviewed by AislePrompt Editorial · ·

Tender beef medallions seared to perfection and finished with a fragrant garlic rosemary butter sauce. This french-inspired beef ready in about 20 minutes pairs beef medallions, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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: 10 min Cook: 10 min Serves 2 French cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 8 oz beef medallions and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering, about 2 minutes.
  3. Step 3: Add the beef medallions and sear without moving for 3 minutes until a deep brown crust forms.
  4. Step 4: Flip the medallions and add 3 tbsp unsalted butter, 3 crushed garlic cloves, and 2 fresh rosemary sprigs to the pan.
  5. Step 5: Tilt the pan slightly and spoon the melted butter over the medallions continuously for 2-3 minutes until the beef reaches medium-rare (internal temp 135°F).
  6. Step 6: Remove the medallions and let rest for 5 minutes before serving, spooning the garlic rosemary butter over the top.

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Frequently asked questions

How long does Pan-Seared Beef Medallions with Garlic Butter and Rosemary take to make?

Total time is about 20 minutes (10 min prep + 10 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 Garlic Butter and Rosemary?

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 beef medallions from drying out.

Can I substitute ingredients in Pan-Seared Beef Medallions with Garlic Butter and Rosemary?

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 Garlic Butter and Rosemary for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Garlic Butter and Rosemary?

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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