Pan-Seared Texas Beef Medallions with Smoky Chipotle Sauce

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Tender beef medallions seared to perfection and topped with a smoky chipotle sauce inspired by Texas regional flavors, served with roasted vegetables. This American-inspired beef recipe, ready in about 35 minutes, pairs beef tenderloin medallions, olive oil, salt 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
• 3 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 2 peppers, chopped chipotle peppers in adobo sauce
• 1 tsp smoked paprika
• 2 cloves minced garlic
• 1/2 cup heavy cream
• 1/2 cup beef broth
• 1 cup, sliced roasted carrots
• 1 cup, halved roasted baby potatoes

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Instructions

1. Step 1: Pat dry 4 beef tenderloin medallions (6 oz each) and season both sides with 1 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Add the beef medallions to the skillet and sear for 3-4 minutes per side until a deep brown crust forms and the internal temperature reaches 130°F for medium-rare. Remove medallions and tent with foil.
3. Step 3: Reduce heat to medium and add 1 tbsp olive oil along with 2 chopped chipotle peppers in adobo, 1 tsp smoked paprika, and 2 minced garlic cloves. Sauté for 1 minute until fragrant.
4. Step 4: Pour in 1/2 cup beef broth and 1/2 cup heavy cream, stirring to combine. Simmer the sauce for 4-5 minutes until it thickens and coats the back of a spoon.
5. Step 5: Return the beef medallions to the skillet and spoon the smoky chipotle sauce over them. Heat through for 1 minute.
6. Step 6: Serve the beef medallions with 1 cup roasted carrots and 1 cup roasted baby potatoes seasoned with salt and pepper, completing a hearty Texas regional-inspired plate.