Pan-Seared Beef Medallions with Mustard Cream Sauce

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender beef medallions pan-seared to perfection and served with a smooth mustard cream sauce with regional flair. This French-inspired beef recipe, ready in about 30 minutes, pairs salt, black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 15 min Serves 4 French cuisine 480 cal/serving

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Ingredients

4 pieces (6 oz each) beef tenderloin medallions (about 1-inch thick)
1 tsp salt
1 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
2 tbsp shallots, finely chopped
2 tbsp Dijon mustard
1/2 cup heavy cream
1/4 cup beef broth
1 tbsp fresh parsley, chopped

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Instructions

Step 1: Pat dry 4 beef tenderloin medallions and season both sides evenly with 1 tsp salt and 1 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the medallions and sear for 3-4 minutes on each side until a deep brown crust forms and internal temperature reaches 130°F for medium-rare. Remove medallions to a warm plate and tent with foil.
Step 3: Reduce heat to medium and add 2 tbsp unsalted butter and 2 tbsp finely chopped shallots to the skillet. Sauté shallots for 2 minutes until softened and fragrant.
Step 4: Stir in 2 tbsp Dijon mustard and 1/4 cup beef broth, scraping the browned bits from the pan. Let the mixture simmer for 1-2 minutes until slightly reduced.
Step 5: Pour in 1/2 cup heavy cream, stirring constantly, and cook for an additional 2-3 minutes until the sauce thickens enough to coat the back of a spoon.
Step 6: Remove from heat, stir in 1 tbsp chopped fresh parsley, and spoon the mustard cream sauce over the beef medallions before serving.