Pan-Seared Beef Medallions with Red Wine Shallot Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

★ 4.4 (14 ratings) Prep: 20 min Cook: 20 min Serves 4 French cuisine 420 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pan-Seared Beef Medallions with Red Wine Shallot Sauce take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Beef Medallions with Red Wine Shallot Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef tenderloin medallions from drying out.

Can I substitute ingredients in Pan-Seared Beef Medallions with Red Wine Shallot 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 Shallot 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 Shallot 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.

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