Pan-Seared Texas Beef Medallions with Mesquite-Smoked Chili Rub

By AislePrompt Editorial · ·

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 seasoned with a smoky mesquite chili rub and pan-seared to perfection, embodying Texas flavors in every bite. This American-inspired beef recipe, ready in about 20 minutes, pairs beef tenderloin medallions, mesquite chili powder, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Serves 4 American cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a small bowl, combine 2 tsp mesquite chili powder, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper to create a spice rub.
  2. Step 2: Pat dry 4 beef tenderloin medallions (6 oz each) with paper towels, then evenly coat both sides with the prepared spice rub.
  3. Step 3: Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering, about 2 minutes.
  4. Step 4: Add the seasoned medallions to the skillet and sear for 3 minutes without moving, until a deep crust forms.
  5. Step 5: Flip the medallions and add 2 tbsp unsalted butter along with 2 fresh thyme sprigs; baste the butter over the meat continuously for another 3 minutes for medium-rare doneness.
  6. Step 6: Remove medallions from the skillet and let rest on a warm plate for 5 minutes before serving, allowing juices to redistribute.

Related recipes