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Beef Medallions with Rosemary Pan Sauce

A hot skillet gives tenderloin medallions a deep sear, while its browned bits become a quick rosemary sauce for a simple green-bean supper.

Browned tenderloin medallions are served with glossy rosemary pan sauce and bright green beans.

Tenderloin cooks quickly, so a strong sear and a short rest do most of the work. The sauce follows in the same skillet, where shallot, wine, and stock collect the savory browned fond.

Start with a dry surface

Patting the medallions dry helps them make direct contact with the hot skillet instead of steaming in surface moisture. Season them while the green beans cook, and the salt has a few minutes to adhere before searing.

Sear in comfortable batches

Two medallions at a time leave enough open metal for the pan to stay hot. Wait for a brown crust and easy release before turning; forcing a piece too early can tear its surface.

Two tenderloin medallions sear with space between them in a heavy skillet. — Medallions brown in an uncrowded heavy skillet before they rest for the sauce.

Use the center temperature

Thickness and pan heat shift timing, so an instant-read thermometer is more reliable than the clock alone. Measure from the side into the center, then account for a few degrees of carryover as the beef rests.

Turn the fond into sauce

The shallot softens in the steak drippings, and red wine loosens the browned bits left behind. Reducing the wine before adding stock keeps the finished sauce concentrated and savory rather than sweet.

A rosy tenderloin center and glossy rosemary sauce show the finished medallion texture. — A glossy rosemary pan sauce clings to a browned tenderloin medallion.

Keep the butter glossy

Whisking cold butter into the reduced liquid off the heat gives the sauce body and shine. If it starts to simmer again, lift the skillet away from the burner and whisk until smooth.

Serve while everything is warm

The green beans bring a clean, lightly vegetal contrast to the rich beef and butter sauce. Plate them beside the medallions and spoon the rosemary sauce over the meat just before serving.

Beef Medallions with Rosemary Pan Sauce

4 servings

35 minutes total

Ingredients

• 1 1/2 lb beef tenderloin, cut into four 1 1/2-inch medallions
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp neutral high-heat oil
• 1 lb green beans, trimmed
• 1 tbsp extra-virgin olive oil
• 1 medium shallot, finely minced
• 1/2 cup dry red wine
• 3/4 cup low-sodium beef stock
• 1 tsp Dijon mustard
• 1 tsp finely chopped fresh rosemary leaves
• 2 tbsp cold unsalted butter, cut into pieces

Method

Season the medallions
Pat the beef dry, season all sides with 3/4 tsp of the kosher salt and all the black pepper, and let it stand while you prepare the beans; dry surfaces brown more deeply.
Look for: The medallions feel dry and have an even seasoning over every cut surface.
Steam the green beans
Steam the trimmed green beans in a covered saucepan with a little water until bright green and crisp-tender, 5 to 7 minutes; drain, toss with olive oil, and season with the remaining 1/4 tsp kosher salt.
Look for: A bean bends but still gives a little resistance when bitten.
Sear in batches
Heat the neutral oil in a heavy skillet over medium-high heat until it shimmers. Sear two medallions without crowding for 3 to 4 minutes per side, turning once, then repeat with the remaining beef; reduce the heat slightly if the pan smokes heavily.
Look for: Each side has a deep brown crust and the beef releases from the skillet without tearing.
Rest the beef
Transfer the medallions to a warm plate and loosely tent them while you make the sauce. For medium-rare, aim for 130 to 135 F after resting; medium is 140 to 145 F, medium-well is 150 to 155 F, and well-done is 160 F or higher, so remove each piece about 5 F below its chosen finish temperature.
Look for: An instant-read thermometer inserted sideways into the center gives the desired temperature range after resting.
Soften the shallot
Pour off excess fat, leaving a thin film in the skillet, and set it over medium heat. Add the minced shallot and cook, stirring, until softened and fragrant without browning, about 1 minute.
Look for: The shallot looks translucent at the edges and smells sweetly aromatic, not toasted.
Reduce the wine and stock
Pour in the red wine and scrape up the browned bits; simmer until reduced by about half. Add the beef stock and Dijon, then simmer until the liquid lightly coats a spoon and tastes savory, about 3 minutes.
Look for: The sauce has a concentrated beef-and-wine aroma and leaves a thin track when a spoon is drawn through it.
Finish the pan sauce
Remove the skillet from the heat and whisk in the cold butter a piece at a time until glossy, then stir in the chopped rosemary. Keep the sauce below a boil so the butter stays emulsified and the rosemary remains fresh-tasting.
Look for: The sauce looks smooth and shiny, with no visible pools of separated butter.
Serve with the beans
Arrange the medallions with the green beans, spoon the rosemary pan sauce over and around the beef, and serve promptly while the crust is crisp and the sauce is warm.
Look for: The sauce clings lightly to the beef and the beans remain bright green.