Pan-Seared Beef Medallions with Rosemary Garlic Sauce

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

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 developed and reviewed.

Tender beef medallions seared and served with a fragrant rosemary garlic pan sauce, highlighting regional beef flavors. This American-inspired beef recipe, ready in about 25 minutes, pairs kosher salt, black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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 430 cal/serving

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Ingredients

4 medallions (6 oz each) beef tenderloin medallions, 1-inch thick
1 1/2 tsp kosher salt
1 tsp black pepper
2 tbsp olive oil
3 tbsp unsalted butter
2 fresh rosemary sprigs
4 garlic cloves, smashed
1/2 cup dry red wine
1/2 cup beef broth

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Instructions

Step 1: Pat 4 beef tenderloin medallions dry and season evenly on both sides with 1 1/2 tsp kosher salt and 1 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the medallions and sear without moving for 3 minutes until a deep brown crust forms.
Step 3: Flip the medallions and add 3 tbsp unsalted butter, 2 fresh rosemary sprigs, and 4 smashed garlic cloves to the skillet. Spoon the melted butter over the medallions continuously for another 3 minutes, or until the internal temperature reaches 130°F for medium-rare.
Step 4: Remove the medallions to a plate and tent loosely with foil to rest.
Step 5: Pour 1/2 cup dry red wine into the skillet, scraping up browned bits with a wooden spoon. Add 1/2 cup beef broth and simmer over medium heat for 5 minutes until the sauce reduces and thickens slightly.
Step 6: Strain the sauce if desired, then spoon over the rested beef medallions and serve immediately.