Pan-Seared Beef Medallions with Red Wine Shallot Reduction

By AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

Tender beef medallions seared to perfection and finished with a rich red wine and shallot sauce that enhances every bite. 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 420 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 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 medium, finely chopped shallots
• 3/4 cup red wine
• 1/2 cup beef broth
• 1 tsp, chopped fresh thyme

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat dry 4 beef tenderloin medallions (6 oz each) and season evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering.
2. Step 2: Add the beef medallions to the skillet and sear without moving for 3 minutes until a deep brown crust forms, then flip and cook for another 3 minutes for medium-rare. Remove from skillet and tent with foil.
3. Step 3: Reduce heat to medium and add 2 tbsp unsalted butter to the same skillet. Once melted, add 2 finely chopped shallots and sauté for 2 minutes until softened and fragrant.
4. Step 4: Pour in 3/4 cup red wine and 1/2 cup beef broth, scraping the browned bits from the pan with a wooden spoon. Simmer for 5-7 minutes until the sauce thickens and coats the back of a spoon.
5. Step 5: Stir in 1 tsp chopped fresh thyme, then return the beef medallions to the pan for 1 minute to warm through and absorb flavors before serving.