Pan-Seared Beef Medallions with Red Wine Mushroom Sauce

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

Tender beef medallions cooked to medium-rare perfection and topped with a rich red wine and mushroom sauce. This French-inspired beef recipe, ready in about 30 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, about 6 oz each beef tenderloin medallions
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 8 oz sliced cremini mushrooms
• 2 minced shallots
• 2 minced garlic cloves
• 3/4 cup dry red wine
• 1/2 cup beef broth
• 1 tsp fresh thyme leaves
• 1 tsp mixed with 1 tbsp cold water cornstarch
• 1 tbsp chopped, for garnish fresh parsley

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Instructions

1. Step 1: Pat 4 beef tenderloin medallions dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
2. Step 2: Sear the medallions for 3-4 minutes per side until they develop a deep brown crust and reach medium-rare (135°F internal temperature). Remove from skillet and tent with foil.
3. Step 3: Reduce heat to medium and add 2 tbsp unsalted butter to the skillet. Add 8 oz sliced cremini mushrooms and sauté for 5 minutes until browned.
4. Step 4: Stir in 2 minced shallots and 2 minced garlic cloves, cooking for 1 minute until fragrant.
5. Step 5: Pour in 3/4 cup dry red wine and 1/2 cup beef broth, scraping up browned bits. Add 1 tsp fresh thyme leaves and simmer for 5 minutes until reduced by half.
6. Step 6: Stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) and cook for 2 minutes until the sauce thickens and coats the back of a spoon.
7. Step 7: Return beef medallions to the pan to warm for 1 minute, then plate and garnish with 1 tbsp chopped fresh parsley.