Pan-Seared Beef Medallions with Red Wine Shallot Sauce

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Tender beef medallions pan-seared to medium-rare, served with a rich red wine and shallot sauce, perfect for an elegant dinner. This French-inspired beef recipe, ready in about 40 minutes, pairs beef tenderloin medallions, kosher 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 kosher salt
• 1 tsp, freshly ground black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 medium, finely chopped shallots
• 1 cup, dry red wine
• 1/2 cup beef broth
• 1 tsp, chopped fresh thyme
• 1 tbsp, chopped for garnish fresh parsley

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat dry 4 beef tenderloin medallions (6 oz each) and season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature for 15 minutes.
2. Step 2: Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Add beef medallions and sear for 3 minutes on each side until a golden-brown crust forms and internal temperature reaches 130°F for medium-rare. Remove medallions and tent with foil.
3. Step 3: Reduce heat to medium and add 2 tbsp unsalted butter to the pan. Add 2 finely chopped shallots and sauté for 2 minutes until softened and fragrant.
4. Step 4: Pour in 1 cup dry red wine, scraping up browned bits from the pan. Simmer and reduce by half, about 5 minutes.
5. Step 5: Add 1/2 cup beef broth and 1 tsp chopped fresh thyme, simmer gently until sauce thickens and coats the back of a spoon, about 4 minutes.
6. Step 6: Return beef medallions to pan briefly to rewarm, spoon sauce over. Plate and garnish with 1 tbsp chopped fresh parsley before serving.