Quick Pan-Seared Roast Beef Medallions
70% authentic · American
A faster, simpler take on roast beef, using tender beef tenderloin cut into medallions and quickly seared for a weeknight meal.
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Ingredients
- Beef Tenderloin600g
- Olive Oil2 tbsp
- Butter1 tbsp
- Garlic2 cloves, minced
- Beef Broth120 ml
- Saltto taste
- Black Pepperto taste
- Fresh Parsleychopped, for garnish
Steps
- 1
Slice the beef tenderloin into 2-3 cm thick medallions. Pat dry and season generously with salt and pepper.
- 2
Heat olive oil in a large skillet over medium-high heat until shimmering.
- 3
Sear the medallions for 2-3 minutes per side for medium-rare, adjusting time for desired doneness. Remove from skillet and set aside.
- 4
Reduce heat to medium. Add butter and minced garlic to the skillet. Sauté for 30 seconds until fragrant.
- 5
Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until slightly reduced to form a sauce.
- 6
Return the beef medallions to the skillet for 30 seconds to warm through and coat in the sauce.
- 7
Serve the medallions immediately, drizzled with the pan sauce and garnished with fresh parsley.
