Target: 6 × 4 inches · landscape

Beef Medallions with Rosemary Pan Sauce

35 min · 4 servings

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

1. Dry and season beef. Steam green beans 5–7 minutes until crisp-tender; drain, oil, and season.

2. Sear medallions in two batches, 3–4 minutes per side. Rest 5 minutes; check center temperature for desired doneness.

3. Soften shallot in the skillet. Reduce wine by half, then simmer with stock and Dijon until lightly thickened.

4. Off heat, whisk in butter and rosemary until glossy. Plate beef with beans and spoon sauce over the medallions.

Cook’s note: Let the browned bits dissolve into the wine; they give the quick sauce its deep savory flavor.