Tenderloin Medallions Recipe

Remove the tenderloin from the refrigerator 30–45 minutes before cooking so the medallions come to near room temperature. Pat them dry with paper towels to remove excess moisture.

Season both sides of the medallions with the listed kosher salt and freshly ground black pepper; set on a plate while you mix the marinade.

Combine olive oil, soy sauce, Worcestershire sauce, minced garlic, chopped rosemary, and thyme in a small bowl. Brush or spoon about half of this mixture over both sides of each medallion. Reserve the rest to add to the pan if desired. Let rest 10–15 minutes (do not over-marinate — tenderloin is delicate).

Heat a heavy skillet (cast-iron recommended) over medium-high heat until very hot, about 3–4 minutes. Add the neutral oil and swirl to coat the pan.

When the oil is shimmering but not smoking, place the medallions in the pan with at least ½ inch between pieces. Sear without moving for 2–2½ minutes to form a brown crust.

Flip the medallions and immediately add the butter, the crushed garlic clove, and the thyme sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the butter over the tops of the medallions continuously for 1½–2 minutes to impart flavor and help finish cooking.

Use an instant-read thermometer to check doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Total cook time will be about 4–6 minutes depending on thickness and target doneness.

Remove the medallions to a warm plate and tent loosely with foil. Rest for 5–8 minutes to allow juices to redistribute.

Deglaze

With the skillet still over medium heat, discard the garlic and thyme used for basting. Add the minced shallot and sauté for 30–45 seconds until softened.

Pour in the red wine or 1 tablespoon of beef stock to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by half (about 1–2 minutes).

Add the remaining beef stock and bring to a gentle simmer. Reduce by about one-third, 3–4 minutes, until slightly thickened.

Stir in the heavy cream (if using) and Dijon mustard. Simmer 1 minute to meld flavors, then taste and adjust seasoning with the listed salt and black pepper.

If you prefer a thinner sauce, add a splash more stock. For a more glossy, thicker sauce, simmer a little longer or whisk in an additional 1 tsp cold butter off heat.

Spoon the sauce over the rested medallions or serve alongside.

Sprinkle chopped fresh parsley over the medallions, add lemon wedges on the side if desired, and serve immediately with your chosen sides.

Suggested sides: roasted potatoes, sautéed green beans, or a light salad.