Beef Steak Medallions: Tenderloin with Red Grape-Juice Reduction
These beef steak medallions consist of tender beef tenderloin seared in a heavy-bottomed skillet and dressed with a savoury red grape-juice reduction. Use an instant-read thermometer to ensure the meat reaches 55°C to 58°C for medium-rare. You must let the meat rest for 5 minutes so the juices redistribute. Pat each piece dry before seasoning to ensure the beef develops a deep golden brown crust during the searing process.
Beef Steak Medallions: Tenderloin with Red Grape-Juice Reduction
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the beef
Trim the beef tenderloin and slice it into 2.5 cm (1-inch) thick medallions. Pat each piece dry with a paper towel to ensure a proper sear. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.
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Sear the medallions
Heat 15 ml olive oil in a heavy-bottomed skillet over high heat until it shimmers. Lay 3-4 medallions in the pan without overlapping. Sear for 2 minutes per side to produce a deep golden brown crust.
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Baste with butter
Turn the heat down to medium and add 30 g butter, sliced garlic, and thyme sprigs. Tilt the pan and pour the foaming butter over the beef for 30 seconds on each side. This adds a rich, savoury depth to the meat.
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Rest the meat
Transfer the cooked medallions to a plate and tent them loosely with foil. Let them rest for 5 minutes. This allows the juices to redistribute so the meat remains tender.
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Deglaze the pan
Pour 250 ml beef broth into the skillet and scrape up the browned bits with a wooden spoon. Bring the liquid to a gentle simmer for 1 minute. These browned bits contain the concentrated flavour of the beef.
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Reduce the sauce
Stir in 125 ml dry red grape juice. Simmer the mixture for 4-5 minutes until it is reduced by half. Strain the sauce through a fine-mesh strainer into a small saucepan and warm over low heat.
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Finish and plate
Return the rested medallions to the pan and spoon the sauce over them. Heat together for 1-2 minutes just to re-warm the meat. Plate on warmed dishware and garnish with parsley and flaky sea salt.
Check the internal temperature with an instant-read thermometer to avoid overcooking. Aim for 55°C to 58°C (131°F to 136°F) for medium-rare. If the sauce becomes too thick after reduction, whisk in a tablespoon of beef broth to reach the desired consistency.
What to serve with it
Pair these beef steak medallions with roast-garlic mashed potatoes and steamed green beans. Asparagus spears, grilled or steamed with olive oil and salt, provide a bright contrast. A light salad of mixed greens, cherry tomatoes, and a citrus vinaigrette balances the richness of the beef and the butter reduction.
Storing and reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Keep them at room temperature for no more than 2 hours. To reheat, place the meat and sauce in a pan with a splash of broth to loosen the sauce and warm gently.
Getting the texture right
Pat the beef dry before seasoning to ensure a deep golden brown crust. Use an instant-read thermometer to hit 55°C (131°F) to 58°C (136°F) for medium-rare. Rest the meat for 5 minutes so juices redistribute, preventing the steak from drying out during slicing.
Choosing the cut
Use beef tenderloin for the most tender results. Trim any excess silver skin or fat before slicing into 2.5 cm (1-inch) medallions. Lean tenderloin helps keep the saturated fat content lower while ensuring the meat remains soft and succulent after searing in the cast iron skillet.
Nutrition per serving
- Calories
- 410
- Protein
- 42.5 g
- Carbs
- 8.2 g
- Fat
- 21.0 g
- Fiber
- 0.8 g
- Sugar
- 5.5 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What is the best way to cook beef medallion steaks?
Sear them in a hot skillet with olive oil, then baste with butter, garlic, and thyme. This method creates a brown crust while keeping the centre tender. Always let the meat rest for 5 minutes to retain internal juices.
What is the best way to cook beef tenderloin medallions?
Use high heat for the initial sear to caramelise the surface quickly. Finish by basting with foaming butter at medium heat. Use a thermometer to ensure the internal temperature reaches 55°C (131°F) for a perfect medium-rare finish.
How long should medallion steaks be grilled?
Sear for 2 minutes on the first side and 2 minutes on the second side. This time produces a deep golden brown crust. Adjust the time slightly based on the thickness of the meat and your preferred level of doneness.
About the author
Makeva
Makeva is a home‑cook who loves crafting approachable meals that balance flavor and nutrition. She specializes in quick weeknight dinners, hearty soups, and wholesome baked goods, sharing step‑by‑step guidance and practical tips. Readers can expect clear instructions, adaptable recipes, and a friendly tone that encourages confidence in the kitchen.
