Method

Beef Medallions

Prepare the Beef

Trim any excess fat from the beef tenderloin and cut it into medallions approximately 1-inch thick.

Season the Medallions

Sprinkle both sides of the beef medallions with salt and black pepper, ensuring they are evenly coated.

Sear the Medallions

In a large skillet, heat olive oil over medium-high heat. Once hot, add the beef medallions and sear them for about 3-4 minutes on each side, or until browned and cooked to your desired doneness. Remove the medallions from the skillet and set aside.

Add Butter

In the same skillet, reduce the heat to low, add the butter and let it melt, scraping up any browned bits from the bottom of the skillet.

Red Wine Sauce

Sauté Shallots and Garlic

In the same skillet, add the chopped shallots and minced garlic. Sauté for about 2-3 minutes until they are soft and fragrant.

Deglaze with Wine

Pour in the red wine, scraping the bottom of the skillet to release any remaining bits. Bring to a simmer and let it reduce for about 5 minutes.

Add Broth and Thyme

Add the beef broth and chopped thyme to the skillet. Continue to simmer for an additional 10 minutes to allow the flavors to meld.

Thicken the Sauce

In a small bowl, mix cornstarch with water to create a slurry. Stir this mixture into the sauce and cook for another 2-3 minutes until the sauce thickens.

Serve

Return the beef medallions to the skillet to warm through in the sauce for a minute. Serve hot, drizzled with the red wine sauce.

Beef Medallions With Red Wine Sauce Recipe