Beef Medallions with Rosemary Pan Sauce

Tenderloin medallions sear quickly, then share the plate with crisp-tender green beans and a glossy, savory rosemary pan sauce.

35 min

4 servings

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

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

Equipment

Heavy skillet · Covered saucepan or steamer · Instant-read thermometer · Tongs · Whisk

Leave room in the skillet

Sear in batches so the medallions brown instead of releasing moisture and steaming against one another.

Finish at the table

Keep some sauce in a small warm pitcher for extra spoonfuls without softening the browned beef crust.

Season and prepare beans

01. Pat beef dry and season all over; letting it stand while the beans cook helps the surface dry for better browning.

02. Steam beans 5 to 7 minutes until crisp-tender, then drain, toss with olive oil, and season lightly.

Sear and rest the beef

03. Heat neutral oil until shimmering and sear medallions in two uncrowded batches, 3 to 4 minutes per side.

04. Rest loosely tented for 5 minutes. Check temperature at the center: 130–135 F for medium-rare, 140–145 F for medium, 150–155 F for medium-well, or 160 F and above for well-done.

Build the rosemary sauce

05. Leave a thin film of fat in the skillet and soften the shallot for about 1 minute without browning.

06. Add wine, scrape up browned bits, and reduce by half; add stock and Dijon and simmer until the liquid lightly coats a spoon.

07. Off heat, whisk in cold butter a piece at a time, then stir in rosemary; avoid boiling so the sauce stays glossy.

Plate and serve

08. Serve medallions beside the green beans and spoon the warm sauce over the beef just before eating.