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Looking for a restaurant-quality meal you can make right in your own kitchen? These beef tenderloin medallions, seared to perfection and glazed with a savory-sweet umami sauce, are the answer. Served atop a bed of fragrant garlic herb potatoes, this dish is sure to impress. The tender beef, bursting with flavor, combined with the crispy, aromatic potatoes creates a symphony of textures and tastes that will leave you wanting more. Imagine the look on your family’s faces when you present this masterpiece! This recipe is perfect for a special occasion or any time you want to elevate your dinner game.

What sets this recipe apart is the simple yet brilliant combination of flavors. The umami glaze, with its blend of soy sauce, balsamic vinegar, honey, and Dijon mustard, adds a depth of flavor that complements the beef perfectly. And the garlic herb potatoes? They’re not just a side dish; they’re an integral part of the experience. Get ready to create a truly unforgettable meal!

Why You’ll Love These Beef Tenderloin Medallions

Restaurant-Quality at Home: Impress your guests (or yourself!) with a dish that rivals anything you’d find in a high-end restaurant.

Flavorful and Tender: The beef tenderloin is naturally tender, and the umami glaze adds a rich, savory-sweet flavor.
Perfectly Paired: The garlic herb potatoes are the ideal complement to the beef, adding a satisfyingly earthy and aromatic element.
Relatively Quick: Despite its impressive presentation, this dish can be on your table in under an hour.

Ingredients for Beef Tenderloin Medallions with Garlic Herb Potatoes

1.5 lbs Beef tenderloin, cut into 1-inch thick medallions
1.5 lbs Yukon gold potatoes, quartered
4 cloves Garlic, minced

2 tablespoons Olive oil
2 tablespoons Butter
2 tablespoons Fresh parsley, chopped

1 tablespoon Fresh thyme leaves
1/4 cup Reduced sodium soy sauce
2 tablespoons Balsamic vinegar

1 tablespoon Honey
1 teaspoon Dijon mustard
Salt and freshly ground black pepper to taste

Let’s break down some of these key ingredients:

Beef Tenderloin: Known for its exceptional tenderness, beef tenderloin is the star of this dish. Look for medallions that are uniform in thickness for even cooking.
Yukon Gold Potatoes: These potatoes have a naturally buttery flavor and creamy texture, making them perfect for roasting.

Fresh Parsley and Thyme: Fresh herbs add a bright, aromatic quality to the potatoes and complement the richness of the beef.
Reduced Sodium Soy Sauce: Using reduced sodium soy sauce helps control the saltiness of the umami glaze.
Balsamic Vinegar: Balsamic vinegar adds a touch of sweetness and acidity to the glaze, balancing the other flavors.

Step-by-Step Directions: Making Beef Tenderloin Medallions and Garlic Herb Potatoes

Preheat the Oven: Start by preheating your oven to 400°F (200°C). This ensures that the potatoes will roast evenly.
Prepare the Potatoes: In a large bowl, toss the quartered potatoes with 1 tablespoon of olive oil, salt, pepper, and half of the minced garlic (2 cloves). This simple seasoning enhances the natural flavor of the potatoes. Make sure each potato is coated.
Roast the Potatoes: Spread the potatoes in a single layer on a baking sheet. Roast for 20-25 minutes, or until golden brown and tender. Flipping them halfway through can ensure even browning.

Prepare the Beef Medallions: While the potatoes are roasting, pat the beef medallions dry with paper towels. This is crucial for achieving a good sear. Season generously with salt and pepper. Don’t be afraid to season well – this is your chance to build flavor!
Sear the Beef: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large oven-safe skillet over medium-high heat. The combination of oil and butter adds flavor and helps create a beautiful crust.
Sear Each Side: Sear the beef medallions for 2-3 minutes per side, until a golden crust forms. Avoid overcrowding the pan, as this will lower the temperature and prevent proper searing. Work in batches if necessary.

Make the Umami Glaze: In a small bowl, whisk together the soy sauce, balsamic vinegar, honey, and Dijon mustard. This umami glaze is the secret ingredient that elevates these beef tenderloin medallions to the next level.
Glaze the Beef: Pour the umami glaze over the seared beef medallions in the skillet. Make sure each medallion is properly coated for maximum flavour!
Bake to Perfection: Transfer the skillet to the preheated oven and bake for another 5-7 minutes, or until the medallions reach your desired level of doneness. Use a meat thermometer to check for doneness. Remember, carryover cooking will continue to raise the temperature slightly after you remove it from the oven.

Rest the Beef: Remove the skillet from the oven and let the medallions rest for a few minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Make Garlic Herb Butter: While the beef is resting, melt the remaining 1 tablespoon of butter in the same skillet over medium heat. Add the remaining minced garlic, parsley, and thyme. Cook for about 1 minute, until fragrant.
Flavor the Potatoes: Toss the roasted potatoes with the garlic herb butter. Make sure each potato is coated with the fresh herby and garlicky butter sauce!

Serve and Enjoy: Serve the seared beef medallions over the garlic herb potatoes, spooning any remaining umami glaze over the beef.

Expert Tips & Serving Suggestions for Beef Tenderloin Medallions

Want to take your beef tenderloin medallions to the next level? Here are a few expert tips:

Achieving the Perfect Sear: The key to a perfect sear is a hot pan and dry beef. Pat the medallions dry with paper towels before seasoning and make sure the pan is hot before adding the beef.

Don’t Overcrowd the Pan: Overcrowding the pan will lower the temperature and prevent the beef from searing properly. Work in batches if necessary.
Use a Meat Thermometer: A meat thermometer is the best way to ensure that your beef is cooked to your desired level of doneness. Insert the thermometer into the thickest part of the medallion, avoiding bone or fat.
- Rare: 125-130°F (52-54°C)
- Medium-Rare: 130-140°F (54-60°C)
- Medium: 140-150°F (60-66°C)
- Medium-Well: 150-160°F (66-71°C)
- Well-Done: 160°F+ (71°C+)
Resting is Key: Let the beef rest for a few minutes after cooking to allow the juices to redistribute, resulting in a more tender and flavorful steak.
Make Ahead: The umami glaze can be made ahead of time and stored in the refrigerator. You can also roast the potatoes ahead of time and reheat them before serving.

Serving Suggestions:

These beef tenderloin medallions are delicious on their own, but they’re even better when paired with the right side dishes and accompaniments. Serve them with a simple green salad to balance the richness of the beef and potatoes. Steamed asparagus or roasted broccoli would also be excellent choices.

Storage and Reheating:

Leftover beef tenderloin medallions can be stored in the refrigerator for up to 3 days. Reheat them gently in a skillet over medium heat, or in a preheated oven at 350°F (175°C). The garlic herb potatoes can also be stored in the refrigerator and reheated in the oven or microwave.

Frequently Asked Questions About Beef Tenderloin Medallions

1. Can I use a different cut of beef?

While beef tenderloin is the most tender and flavorful option, you can use other cuts of beef, such as sirloin or ribeye. However, these cuts may not be as tender and may require longer cooking times. Adjust cooking times accordingly and always use a meat thermometer to ensure the beef is cooked to your desired level of doneness.

2. Can I make this recipe without an oven-safe skillet?

Yes, you can. Sear the beef medallions in a regular skillet and then transfer them to a baking dish before adding the umami glaze and baking in the oven. Be sure the baking dish is preheated to keep cooking times accurate.

3. Can I use dried herbs instead of fresh herbs?

Yes, you can. Use 1 teaspoon of dried parsley and 1/2 teaspoon of dried thyme for every 2 tablespoons of fresh parsley and 1 tablespoon of fresh thyme. Keep in mind that fresh herbs will provide a brighter flavour. If using dried herbs, add them at the beginning of the cooking process to allow them to rehydrate and release their flavor.

4. How can I make this recipe gluten-free?

To make this recipe gluten-free, make sure to use gluten-free soy sauce. Tamari is a good gluten-free alternative to soy sauce.

5. Can I make this recipe ahead of time?

Yes, you can prepare certain components of this recipe ahead of time. The umami glaze can be made ahead of time and stored in the refrigerator for up to 3 days. You can also roast the potatoes ahead of time and reheat them before serving. However, it’s best to sear and bake the beef medallions just before serving to ensure they are tender and juicy.

6. How do I prevent the garlic from burning when making the garlic herb butter?

Garlic can burn easily, so it’s important to keep a close eye on it while it’s cooking. Use medium heat and stir frequently. If the garlic starts to brown too quickly, remove the skillet from the heat for a few seconds before continuing to cook.

7. Can I add vegetables to the potatoes?

Absolutely! You can add other vegetables to the potatoes while they’re roasting. Carrots, onions, and bell peppers would all be delicious additions. Add them to the baking sheet along with the potatoes and toss with the olive oil, salt, pepper, and garlic.

8. What is the best way to reheat the beef medallions?

The best way to reheat the beef medallions is gently. You can reheat them in a skillet over medium heat, or in a preheated oven at 350°F (175°C). Avoid overheating them, as this can make them dry and tough. Adding a little bit of beef broth or water to the skillet or baking dish can help keep them moist.

9. How can I ensure the potatoes are crispy?

To ensure the potatoes are crispy, make sure to spread them in a single layer on the baking sheet. Overcrowding the baking sheet will cause the potatoes to steam instead of roast. You can also increase the oven temperature to 425°F (220°C) for the last 5-10 minutes of roasting to help them crisp up.

10. Can I grill the beef tenderloin medallions instead of searing them?

Yes, grilling the beef tenderloin medallions is an excellent alternative! Preheat your grill to medium-high heat. Grill the medallions for 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness. Be sure to brush the medallions with the umami glaze during the last minute of grilling to avoid burning. Let them rest before serving.

Conclusion: Time to Cook Some Beef Tenderloin Medallions!

There you have it – a complete guide to making delicious beef tenderloin medallions with garlic herb potatoes. This recipe is a guaranteed crowd-pleaser and a fantastic way to elevate your home cooking. Don’t be intimidated by the fancy name; this dish is surprisingly easy to make, and the results are truly impressive. So, what are you waiting for? Head to the store, gather your ingredients, and get cooking!

Remember, cooking is all about experimentation and having fun. Feel free to adjust the recipe to your liking. Add more garlic, use different herbs, or try a different type of potato. The possibilities are endless. And most importantly, don’t forget to share your culinary creations with friends and family. Food is meant to be enjoyed, so gather around the table and savor the delicious flavors of these beef tenderloin medallions. Happy cooking!