Pan-Seared Beef Medallions with Mushroom Red Wine Reduction

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Tender beef medallions pan-seared to medium-rare perfection, served with a rich mushroom and red wine sauce that enhances the meat’s natural flavors. This French-inspired beef recipe, ready in about 35 minutes, pairs 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.

Ingredients

• 4 pieces (6 oz each) beef tenderloin medallions
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 2 tbsp olive oil
• 3 tbsp, divided unsalted butter
• 8 oz, sliced cremini mushrooms
• 1 small, finely chopped shallot
• 2 cloves, minced garlic
• 3/4 cup dry red wine
• 3/4 cup beef broth
• 1 tsp fresh thyme leaves
• 1 tbsp chopped fresh parsley

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Instructions

1. Step 1: Season 4 beef tenderloin medallions evenly with 3/4 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a heavy skillet over medium-high heat until shimmering.
2. Step 2: Add the beef medallions and sear for 3-4 minutes on each side until a brown crust forms and the internal temperature reaches 130°F for medium-rare. Remove medallions to a plate and tent with foil to rest.
3. Step 3: Reduce heat to medium, add 2 tbsp unsalted butter to the pan, then sauté 8 oz sliced cremini mushrooms with 1 finely chopped shallot and 2 minced garlic cloves for 5 minutes until softened and fragrant.
4. Step 4: Pour in 3/4 cup dry red wine, scraping up browned bits from the pan. Cook for 3-4 minutes until reduced by half. Add 3/4 cup beef broth and 1 tsp fresh thyme leaves, simmer for 5 minutes until sauce thickens slightly.
5. Step 5: Stir in remaining 1 tbsp butter and season sauce with remaining 3/4 tsp salt and 1/2 tsp black pepper. Spoon sauce over rested beef medallions and garnish with 1 tbsp chopped fresh parsley before serving.