Pan-Seared Petite Sirah Beef Medallions with Red Wine Reduction
Tender beef medallions pan-seared and finished with a rich Petite Sirah red wine reduction sauce, designed to highlight the winery’s newest dry red wine release. This american-inspired beef ready in about 30 minutes pairs (6 oz each) 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 450 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 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 minced shallots
- 2 minced garlic cloves
- 1 cup Petite Sirah red wine
- 1/2 cup beef broth
- 2 fresh thyme sprigs
- 1 tsp mixed with 1 tbsp cold water cornstarch
Instructions
- Step 1: Pat dry 4 beef tenderloin medallions (6 oz each) and season both sides with 1 tsp salt and 1 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Add the medallions and sear for 3-4 minutes per side until browned and cooked to medium-rare (internal temp 135°F). Remove medallions from skillet and keep warm.
- Step 3: Reduce heat to medium and add 2 tbsp unsalted butter to the skillet. Once melted, add 2 minced shallots and 2 minced garlic cloves, sautéing for 2-3 minutes until fragrant and softened.
- Step 4: Pour in 1 cup Petite Sirah red wine and 1/2 cup beef broth, scraping up browned bits from the pan. Add 2 sprigs fresh thyme and simmer for 8-10 minutes until the sauce reduces by half.
- Step 5: Stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) and cook for 1-2 minutes until the sauce thickens and coats the back of a spoon. Remove thyme sprigs.
- Step 6: Return the beef medallions to the pan for 1 minute to rewarm and coat with sauce before plating. Serve immediately with your choice of sides and a glass of Petite Sirah for a harmonious pairing.
Equipment for this recipe
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Frequently asked questions
How long does Pan-Seared Petite Sirah Beef Medallions with Red Wine Reduction take to make?
Total time is about 30 minutes (10 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 Petite Sirah Beef Medallions with Red Wine Reduction?
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 salt from drying out.
Can I substitute ingredients in Pan-Seared Petite Sirah Beef Medallions with Red Wine Reduction?
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 Petite Sirah Beef Medallions with Red Wine Reduction 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 Petite Sirah Beef Medallions with Red Wine Reduction?
American 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.
