Seared Beef Medallions with Red Wine Reduction

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef medallions pan-seared to perfection, served with a rich red wine reduction sauce that elevates this elegant dish. This french-inspired beef ready in about 30 minutes pairs 6 oz each beef tenderloin medallions, kosher salt, freshly ground 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: 20 min Serves 4 French cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 beef tenderloin medallions dry and season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat until shimmering.
  2. Step 2: Add the beef medallions and sear for 3-4 minutes per side for medium-rare, spooning 1 tbsp unsalted butter over the top in the last minute. Remove medallions to a warm plate and tent with foil.
  3. Step 3: Reduce heat to medium and add 2 tbsp unsalted butter and 2 tbsp finely chopped shallots to the skillet; sauté for 2 minutes until translucent and fragrant.
  4. Step 4: Pour in 3/4 cup dry red wine and 1/2 cup beef stock, scraping up browned bits from the pan. Add 2 fresh thyme sprigs and simmer for 6-8 minutes until the sauce reduces by half and thickens slightly.
  5. Step 5: Remove thyme sprigs and swirl in final 1 tbsp butter to finish the sauce with a glossy sheen. Serve the beef medallions drizzled with the red wine reduction.

Frequently asked questions

How long does Seared 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 Seared 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 kosher salt from drying out.

Can I substitute ingredients in Seared 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 Seared 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 Seared Beef Medallions with Red Wine Reduction?

French 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.

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