Beef Tenderloin Medallions with Herb Garlic Butter and Boursin Cheese Recipe

Introduction

Imagine tender, golden-brown beef tenderloin medallions seared to perfection and topped with a creamy Boursin cheese. This savory dish combines quick cooking with gourmet flair, making it ideal for elevating your weekday dinners or impressing guests with ease.

Ingredients

• 4 beef tenderloin medallions (about 6 ounces each)
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil (for searing)
• 4 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• Optional: 1 tablespoon Worcestershire sauce or soy sauce
• Optional toppings: Boursin cheese, crispy fried onions (Birista)

Instructions

1. Step 1: Pat the beef medallions dry and season generously with kosher salt and freshly ground black pepper. Let them sit at room temperature for 15–20 minutes.
2. Step 2: Heat a cast-iron skillet over medium-high heat until smoking hot. Add 2 tablespoons of olive oil, swirling to coat the pan.
3. Step 3: Carefully place the medallions in the skillet without crowding. Sear each side for 3–4 minutes for medium-rare, adjusting time for desired doneness.
4. Step 4: Remove the medallions from the pan and cover loosely with foil. Let them rest for 5–10 minutes to redistribute the juices.
5. Step 5: In the same skillet, melt 4 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
6. Step 6: Add rosemary and thyme sprigs, letting them infuse the butter for 2 minutes. Stir in Worcestershire or soy sauce if using.
7. Step 7: Pour the herb and garlic butter sauce over the resting medallions. Top with a dollop of Boursin cheese and crispy fried onions if desired before serving.

Tips & Variations

• Trim the silver skin from the medallions to avoid toughness and improve tenderness.
• Marinate medallions for 1–2 hours in a mixture of soy sauce, Worcestershire sauce, olive oil, and brown sugar for extra flavor.
• Substitute Boursin cheese with goat or blue cheese for a bold twist.
• Use avocado oil instead of olive oil for a higher smoke point during searing.
• If fresh herbs aren’t available, use one-third the amount of dried rosemary and thyme.

Storage

Store cooked beef tenderloin medallions in an airtight container in the refrigerator for up to three days. Reheat gently in a low-temperature oven or a skillet to maintain tenderness and avoid overcooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I cook medallions perfectly?

Use a hot skillet to sear the medallions without overcrowding. Cook each side for 3–4 minutes for medium-rare and let them rest for 5–10 minutes before serving to retain juices.

What’s the difference between filet mignon and medallions?

Filet mignon is a specific, uniformly cut steak from the center of the tenderloin, while medallions are smaller, round cuts often trimmed from the ends. Both are tender, but medallions are more versatile and cook quickly.

Beef Tenderloin Medallions with Herb Garlic Butter and Boursin Cheese Recipe

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Experience the elegance of tender, juicy beef tenderloin medallions seared to perfection and topped with a luscious herb and garlic butter sauce, finished with creamy Boursin cheese. This recipe offers a gourmet dining experience at home with simple ingredients and straightforward steps, ideal for impressing guests or elevating everyday dinners.

• Author: reem
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: French-inspired American

Ingredients

Scale 1x2x3x

Core Ingredients

• 4 beef tenderloin medallions (about 6 ounces each)
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil (for searing)

Herb and Garlic Butter Sauce

• 4 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• Optional: 1 tablespoon Worcestershire sauce or soy sauce

Optional Toppings

• Boursin cheese (to taste)
• Crispy fried onions (birista) for garnish

For Marinade (Optional)

• 1/4 cup soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon olive oil
• 1 teaspoon brown sugar

Instructions

1. Choose and Prepare the Medallions: Select fresh beef tenderloin medallions with deep red color and minimal fat. Trim off any silver skin using a sharp knife to avoid chewiness. Pat the medallions dry with paper towels to remove moisture for a better sear.
2. Season or Marinate: Generously season the medallions with kosher salt and freshly ground black pepper. Optionally, rub with garlic powder and paprika. For extra flavor, marinate the medallions for 1–2 hours in a mixture of soy sauce, Worcestershire sauce, olive oil, and brown sugar. Remove from marinade and pat dry before cooking.
3. Bring to Room Temperature: Let the medallions sit at room temperature for 15–20 minutes to ensure even cooking.
4. Heat the Skillet: Preheat a cast-iron skillet over medium-high heat until it is smoking hot to ensure instant searing.
5. Sear the Medallions: Add 2 tablespoons olive oil to the hot skillet and swirl to coat. Carefully place medallions in the pan without crowding to avoid steaming. Sear for desired doneness: Rare (2–3 minutes per side), Medium-Rare (3–4 minutes), Well-Done (4–5 minutes). Use a meat thermometer for precision: Rare – 125°F, Medium-Rare – 135°F, Medium – 145°F.
6. Rest the Meat: Transfer medallions to a plate and cover loosely with aluminum foil. Let rest for 5–10 minutes to allow juices to redistribute, ensuring tender, juicy beef.
7. Prepare the Herb and Garlic Butter Sauce: In the same skillet, melt 4 tablespoons unsalted butter over medium heat, scraping up browned bits. Add minced garlic and sauté for about one minute until fragrant. Toss in rosemary and thyme sprigs, letting herbs infuse for 2 minutes. Stir in optional Worcestershire or soy sauce for deeper flavor.
8. Serve: Pour the warm herb and garlic butter sauce over the rested medallions. Top with a dollop of creamy Boursin cheese and garnish with crispy fried onions if desired. Serve immediately.

Notes

• For a smoky flavor, you can cook medallions on a grill over medium-high heat for 3–4 minutes per side, then rest before serving.
• Broiling is an excellent indoor alternative: broil 2–3 minutes per side at 3–4 inches from heat source.
• For precision and tenderness, sous vide medallions at 130°F for 1–2 hours, then quickly sear each side for 30 seconds.
• Substitute Boursin cheese with goat cheese or blue cheese for a different flavor profile.
• If fresh herbs are unavailable, use dried rosemary and thyme at one-third the quantity for balanced taste.
• Allow the meat to rest after cooking to retain juices and enhance tenderness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.

Keywords: beef tenderloin medallions, beef medallions recipe, pan-seared beef, garlic butter sauce, gourmet beef dish, filet mignon alternative, quick beef recipe