Pan-Seared Beef Medallions with Red Wine Mushroom Sauce
Tender beef medallions cooked to medium-rare perfection and topped with a rich red wine and mushroom sauce. This french-inspired beef ready in about 30 minutes blends salt, black pepper, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Stir in 2 minced shallots and 2 minced garlic cloves, cooking for 1 minute until fragrant.
- 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.
- 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.
- Step 7: Return beef medallions to the pan to warm for 1 minute, then plate and garnish with 1 tbsp chopped fresh parsley.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Beef Medallions with Red Wine Mushroom Sauce take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Beef Medallions with Red Wine Mushroom Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Beef Medallions with Red Wine Mushroom Sauce?
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 Red Wine Mushroom Sauce 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 Red Wine Mushroom Sauce?
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.
