TENDERLOIN - THE WEEKNIGHT CELEBRATION
Medallions & shallot pan sauce
Tenderloin medallions and a glossy shallot pan sauce turn one skillet and a handful of ingredients into a composed dinner.
SERVES
4
PREPARATION
15 minutes + resting
COOKING
20 minutes
BEST FOR
Dinner for four
WHAT YOU WILL NEED
Ingredients
- 4 beef tenderloin medallions, 170–200 g each
- 1½ tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tbsp neutral cooking oil
- 2 tbsp unsalted butter, divided
- 2 shallots, thinly sliced
- ½ cup dry red wine or additional beef stock
- ¾ cup unsalted beef stock
- 1 tsp Dijon mustard
- 1 tsp fresh thyme leaves
Working with a natural whole cut
Exact cut weights vary. Adjust seasoning proportionally and use internal temperature—not only time—to guide doneness.
THE METHOD
Cook it with confidence.
Prepare the medallions
Pat the beef dry and season with salt and pepper. Heat a heavy skillet over medium-high heat until hot, then add the oil.
Sear the beef
Add the medallions without crowding. Sear until deeply browned, then turn and add 1 tbsp butter. Continue cooking, basting with the butter, until each medallion reaches 63°C / 145°F on a digital thermometer. Transfer to a clean plate to rest.
Soften the shallots
Reduce the heat to medium. Add the shallots and thyme to the same skillet and cook until softened, scraping up the browned fond without letting it burn.
Build the sauce
Add the wine, if using, and simmer until reduced by about half. Add the stock and Dijon and continue simmering until lightly thickened. Remove from the heat and whisk in the remaining 1 tbsp cold butter.
Return and serve
Return any resting juices to the sauce. Spoon the sauce onto warm plates, set the medallions on top and serve immediately.
MAKE IT YOURS
Use stock in place of wine for an alcohol-free sauce. Keep the final butter cold and whisk it in off the heat for a smoother finish.
SERVE IT WITH
Mashed potatoes, green beans or mushrooms cooked in the same pan.
Cook by temperature.
Use a clean digital thermometer in the thickest part of the beef. Health Canada lists 63°C / 145°F for medium-rare pieces and whole cuts of beef. Keep raw-meat utensils and plates separate from cooked food.
