Pan-Seared Beef Medallions with Roasted Garlic Cream Sauce

By AislePrompt Editorial · Published 2026-07-21 · Updated 2026-07-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender beef medallions pan-seared to perfection and served with a rich roasted garlic cream sauce that enhances the savory flavors. This American-inspired beef recipe, ready in about 25 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.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 420 cal/serving

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Ingredients

4 pieces, about 6 oz each beef tenderloin medallions
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
6 roasted garlic cloves
2 tbsp unsalted butter
1/2 cup heavy cream
1 tsp fresh thyme leaves
1/4 cup beef broth

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Instructions

Step 1: Pat dry 4 beef tenderloin medallions (6 oz each) and season both sides 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.
Step 2: Add the medallions to the skillet and sear for 3 minutes on each side until a deep brown crust forms and the internal temperature reaches 135°F for medium-rare. Remove medallions and let rest.
Step 3: Lower heat to medium, add 2 tbsp unsalted butter and 6 roasted garlic cloves to the same skillet, sauté gently for 1 minute until fragrant.
Step 4: Pour in 1/4 cup beef broth and 1/2 cup heavy cream, stirring constantly and scraping up browned bits. Simmer for 4-5 minutes until the sauce thickens and coats the back of a spoon.
Step 5: Stir in 1 tsp fresh thyme leaves, adjust seasoning if needed, then spoon the sauce over the beef medallions and serve immediately.