Ingredients
Beef
- 600–800 g beef tenderloin, sirloin, or filet
- Salt (generous)
- Black pepper
- 1 teaspoon paprika (optional)
- 1 teaspoon garlic powder (optional)
For cooking
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3–4 garlic cloves, crushed
- Fresh thyme or rosemary (optional)
Pan sauce (optional but amazing)
- ½ cup beef broth
- 2 tablespoons cream or butter
- 1 teaspoon Dijon mustard
Why This Recipe Is So Good
This method gives you:
✔ deep golden crust
✔ tender juicy center
✔ buttery garlic flavor
✔ steakhouse taste at home
The trick is:
High heat + don’t move the meat + rest time.
Simple but powerful.
Step 1 – Cut the Medallions
Slice beef into thick rounds.
About:
- 3–4 cm thick (1–1.5 inches)
Too thin = dry
Too thick = raw center
Pat them very dry with paper towels.
Dry surface = better crust.
Step 2 – Season Generously
Salt and pepper both sides.
Don’t be shy with salt — steak needs it.
Add paprika and garlic powder if you like extra flavor.
Let sit 10 minutes at room temperature.
This helps even cooking.
Step 3 – Heat the Pan HOT
Use heavy skillet (cast iron best).
Add oil.
Heat until slightly smoking.
Very important.
Hot pan = perfect sear.
If pan isn’t hot enough, meat steams instead of browning.
Step 4 – Sear the Beef
Place medallions in pan.
DO NOT TOUCH for 2–3 minutes.
Let crust form naturally.
Flip once.
Cook another 2–3 minutes.
Approx cooking guide:
- Rare → 2 min each side
- Medium → 3–4 min each side
- Well → 5+ min
Don’t press them down.
You’ll lose juices.
Step 5 – Butter Baste (Flavor Boost Step)
Add:
- butter
- garlic
- herbs
Butter melts and foams.
Tilt pan slightly.
Spoon hot butter over steaks repeatedly.
This adds crazy flavor and keeps meat juicy.
Restaurant trick 😉
Cook 1–2 more minutes.
Step 6 – Rest the Meat
Remove steaks from pan.
Let rest 5–7 minutes.
Very important.
Resting allows juices to stay inside.
Cut too early → juices leak out.
Patience = juicy steak.
Step 7 – Make Quick Pan Sauce (Optional)
Same pan, don’t clean.
Add beef broth.
Scrape brown bits (that’s flavor gold).
Simmer 2–3 minutes.
Add cream or butter.
Whisk until glossy.
Taste and adjust salt.
Pour over steaks.
Boom. Gourmet sauce.
How to Serve
These medallions go with almost everything:
- mashed potatoes
- rice
- roasted vegetables
- fries
- salad
- bread
Or just eat them alone like a steak lover 😄
Pro Tips for Perfect Steak
Dry meat first
Moisture kills crust.
Don’t overcrowd pan
Cook in batches if needed.
Use high heat
Essential for sear.
Rest before slicing
Always.
Use tender cuts
Tenderloin or sirloin best.
Flavor Variations
Creamy Mushroom
Add mushrooms + cream sauce
Garlic Butter Only
Skip sauce, extra butter
Spicy
Add chili flakes
BBQ Style
Brush BBQ glaze at end
Moroccan Twist
Add cumin + coriander
Storage & Reheating
Fridge: 3 days
Reheat gently in skillet with butter.
Avoid microwave (makes tough).
Best eaten fresh.
When To Make This
Perfect for:
- quick dinner after work
- guests
- high-protein meal
- special occasions
- steak craving days
Feels fancy, but so easy.
Final Thoughts
These juicy pan-seared beef medallions are simple, fast, and incredibly satisfying. Crispy outside, melt-in-your-mouth inside, loaded with buttery garlic flavor.