Beef Medallions with Caramelized Pan Sauce

Name: Beef Medallions with Caramelized Pan Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 4 pieces beef medallions (about 150g each); 1 tbsp olive oil; 1 tbsp butter; 1 large shallot (finely chopped); 1/2 cup red wine; 1/2 cup beef stock; 1 tsp fresh thyme leaves

40 min 4 servings Medium

All Recipes

Tender beef medallions seared to perfection, served with a rich and savoury caramelized pan sauce.

Prep

15 min

Cook

20 min

Total

40 min

Servings

Difficulty

Medium

Beef medallions with caramelized pan sauce is a dish that promises to impress with its tender texture and rich flavours. This recipe is perfect for anyone looking to create a gourmet meal at home without the fuss. Our version combines the simplicity of searing with the complexity of a caramelized sauce to bring out the best in each bite. This dish is ideal for special occasions or a delightful dinner any night of the week. The caramelized pan sauce adds depth and a touch of elegance to the meal, making it a favourite among meat lovers and gourmets alike.

Ingredients

Servings

For the Beef Medallions

For the Caramelized Pan Sauce

Instructions

Prepare the beef

Remove beef medallions from the refrigerator and let them sit at room temperature for 15 minutes.

Pro tip: This helps them cook more evenly.

Heat the skillet

Preheat a cast iron skillet over medium-high heat and add olive oil.

Pro tip: Ensure the skillet is hot enough for a good sear.

Sear the beef

Season the medallions with salt and pepper. Sear them in the skillet for 3-4 minutes on each side until they develop a brown crust.

Pro tip: Do not overcrowd the pan; cook in batches if necessary.

Rest the beef

Transfer the medallions to a plate and let them rest for 5 minutes, tented with foil.

Start the sauce

In the same skillet, add butter and shallots. Cook over medium heat until the shallots are soft and golden, about 3 minutes.

Pro tip: Stir frequently to avoid burning.

Deglaze and reduce

Pour in red wine to deglaze the pan, scraping up browned bits. Let it reduce by half, then add beef stock and thyme, simmering until thickened.

Pro tip: This should take another 5 minutes of simmering.

Finish the sauce

Taste the sauce and adjust seasoning with salt and pepper. Spoon the sauce over the rested beef medallions.

Pro tip: Serve immediately for best flavour.

💡

Tips & Tricks

Use a cast iron skillet for even heat distribution.
Ensure the beef is at room temperature before cooking for even doneness.
Deglaze the pan with wine to incorporate all browned bits into the sauce.

Serving Suggestions

Serve these beef medallions alongside roasted vegetables or a creamy mashed potato to complement the rich flavours of the caramelized sauce. A glass of red wine will enhance the overall experience. Leftovers, if any, can be stored in an airtight container in the refrigerator for up to three days. To reheat, gently warm them in a pan over low heat to maintain their tenderness.

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