Description
A restaurant-worthy dish featuring perfectly seared beef tenderloin medallions topped with a luxurious Dijon cream sauce elegant, rich, and surprisingly simple to prepare.
Ingredients
1 1/2 lbs beef tenderloin, trimmed and cut into 1 1/2-inch thick medallions
2 tbsp olive oil
2 tbsp butter
Salt and black pepper to taste
2 garlic cloves, minced
1/2 cup dry white wine (or beef broth)
1 cup heavy cream
1 tbsp Dijon mustard
1 tsp whole-grain mustard (optional)
1 tsp Worcestershire sauce
1 tsp fresh thyme leaves (or 1/2 tsp dried)
Chopped parsley for garnish
Instructions
1. Pat beef medallions dry and season generously with salt and pepper.
2. Heat olive oil and butter in a heavy skillet over medium-high heat.
3. Sear beef medallions for 3–4 minutes per side for medium-rare, or to desired doneness. Remove from pan and set aside to rest.
4. Reduce heat to medium and add minced garlic to the same pan. Sauté briefly until fragrant.
5. Deglaze the pan with white wine, scraping up browned bits from the bottom.
6. Stir in Dijon mustard, whole-grain mustard (if using), Worcestershire sauce, and thyme.
7. Pour in heavy cream and whisk until smooth. Simmer for 3–4 minutes until the sauce thickens slightly.
8. Return beef medallions to the pan and spoon sauce over them.
9. Serve warm, garnished with chopped parsley.
Notes
For a deeper flavor, add a splash of brandy or cognac instead of white wine.
Serve with roasted potatoes, mashed cauliflower, or buttered green beans.
You can substitute crème fraîche for a tangier sauce variation.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Pan-Seared
- Cuisine: French
Nutrition
- Serving Size: 1 medallion with sauce
- Calories: 520
- Sugar: 2g
- Sodium: 450mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 150mg
Keywords: beef tenderloin, dijon cream sauce, steak dinner, elegant dinner recipe, creamy mustard sauce