Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Beef Medallions
For the Red Wine Sauce
Method
For the Beef Medallions
- 1
Prepare the Beef
Remove the beef tenderloin from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This ensures even cooking.
- 2
Season the Beef
Pat the beef tenderloin dry with paper towels. Season generously with salt and black pepper on all sides.
- 3
Sear the Beef
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the beef medallions and sear for about 4-5 minutes on each side, or until they reach your desired doneness (medium rare is about 135°F).
- 4
Add Butter
In the last minute of cooking, add the butter to the skillet and baste the beef with the melted butter for extra flavor. Remove the beef from the skillet and let it rest on a cutting board for 5-10 minutes.
For the Red Wine Sauce
- 5
- 6
Deglaze the Skillet
Pour in the red wine, scraping the bottom of the skillet with a wooden spoon to release any browned bits. Bring to a simmer and let it reduce by half, about 5-7 minutes.
- 7
Add Beef Broth and Thyme
Stir in the beef broth and fresh thyme. Continue to simmer for another 5 minutes.
- 8
Thicken the Sauce
In a small bowl, mix the cornstarch with water to create a slurry. Slowly whisk the slurry into the sauce and cook until the sauce thickens, about 2-3 minutes. Season with salt and black pepper to taste.
