Herb-Butter Beef Medallions with Red-Wine Balsamic Reduction
Thick filet-mignon medallions seared to a perfect crust, nestled in a velvety red-wine balsamic sauce and crowned with melting garlic-herb butter. Restaurant elegance in 25 minutes!
⸻
Ingredients (serves 2)
Beef & seasoning • 3 beef tenderloin medallions (6 oz / 170 g each, 1½ in thick) • Salt & freshly ground black pepper • 1 Tbsp neutral oil
Garlic-herb butter • 2 Tbsp unsalted butter, softened • 1 tsp chopped fresh parsley • ½ tsp chopped fresh thyme • 1 small garlic clove, minced • Pinch of salt
Red-wine balsamic reduction • ½ cup dry red wine • 2 Tbsp balsamic vinegar • 1 Tbsp cold butter (for finishing)
⸻
Instructions 1. Make compound butter – Mash butter with parsley, thyme, garlic & salt. Shape into three small coins; chill. 2. Season & sear – Pat medallions dry; season all sides liberally with salt & pepper. Heat oil in a heavy skillet until shimmering. Sear medallions 2 ½ – 3 min per side (plus 30 s on edges) for a medium-rare crust. Transfer to a warm plate to rest. 3. Deglaze sauce – Off heat 10 s, pour in wine & balsamic (watch the steam). Return to medium heat; scrape browned bits. Simmer 3 min until syrupy. Whisk in cold butter for gloss; season with a pinch of salt. 4. Finish & serve – Return medallions to pan 30 s, spooning sauce over. Plate, top each with an herb-butter coin, and drizzle remaining sauce.
⸻
Dreaming of more luxe steak ideas? Comment STEAK to get the Steak Lover’s eBook with 479 sizzling recipes for $3.90 USD. Or comment 100 to unlock our bundle of 100 eBooks — over 80 000 recipes — for just $5 USD.
