Description
Perfectly seared, ultra-tender beef medallions bathed in a luxurious Dijon-herb cream sauce.
Ingredients
Scale
- Beef tenderloin (whole or medallions)
- Heavy cream
- Dijon mustard
- Butter
- Garlic
- Chicken or beef broth
- Fresh herbs (parsley, thyme)
- Salt + pepper
- Optional: white wine
Instructions
- Season tenderloin generously with salt and pepper; sear in hot butter until browned on all sides.
- For medallions, sear each side 2–3 minutes; for whole tenderloin, finish in a 400°F oven to desired doneness.
- Remove meat and sauté garlic in the same pan.
- Add broth (and optional wine) and reduce slightly.
- Stir in Dijon mustard and heavy cream; simmer until thick and silky.
- Return sliced tenderloin or medallions to the pan, spooning sauce over top.
- Finish with herbs and serve with extra Dijon cream sauce.
Notes
- Ensure the beef is at room temperature before cooking for even searing.
- Adjust the thickness of the sauce by varying the amount of cream and broth.
- Pair with roasted vegetables or mashed potatoes for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop + Oven (optional)
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg