beef medallion steak recipe
The Best beef medallion steak recipe
I’ve always been a fan of a good steak, and the beef medallion steak recipe is one of my favorites. It’s a classic dish that never goes out of style, and for good reason – it’s easy to make, delicious, and packed with nutrients. I first discovered this recipe when I was looking for a special occasion dish to serve at my family gatherings.
My kids love it when I serve it up with some roasted vegetables and a side of garlic mashed potatoes. The beef medallion steak is made by cutting a tender cut of beef into thin slices, pounding them thin, and then cooking them to perfection. It’s a great way to enjoy a tender and flavorful steak without breaking the bank.
I’ve served this recipe at countless family gatherings and potlucks, and it’s always been a hit. My kids ask for it regularly, and I’m happy to oblige because it’s just so easy to make. The key to making this recipe is to use high-quality ingredients and to not overcook the beef.
This will ensure that the steak remains tender and juicy. Another important aspect of this recipe is the marinade – it adds a depth of flavor that you just can’t get from plain old seasoning. I like to use a mixture of olive oil, lemon juice, and herbs like thyme and rosemary to give the beef that extra oomph.
The result is a dish that’s both impressive and delicious – perfect for special occasions or everyday meals alike.
Pan-Seared Beef Medallion Steak with Red Wine Sauce
Tender beef medallions are quickly pan-seared to a perfect medium-rare and served with a rich red wine sauce. This elegant yet simple dish is ideal for a special dinner at home.
🥘Ingredients
For the Steak
For the Sauce
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Pan-Seared Beef Medallion Steak with Red Wine Sauce Works
This beef medallion steak recipe is always a good idea for any occasion – whether it’s a special holiday meal or just an everyday dinner with my family. One of my favorite things about this recipe is that it’s so versatile – you can serve it with all sorts of sides from garlic mashed potatoes to roasted vegetables.
And because it’s made with lean protein like sirloin or ribeye, you can feel good about what you’re feeding your family. For storage, simply place any leftover cooked steak in an airtight container in the fridge where it will keep for up to three days.
Reheating is easy – simply place the steak in the oven at 300°F (150°C) until warmed through.
❓ Frequently Asked Questions About Pan-Seared Beef Medallion Steak with Red Wine Sauce
Q: What type of beef should I use for this recipe?
For this recipe, you’ll want to use a tender cut of beef such as sirloin or ribeye. Avoid using cheaper cuts like flank steak or skirt steak as they won’t yield the same level of tenderness.
Q: How do I pound the beef thin?
To pound the beef thin, you’ll need a meat mallet or rolling pin. Place the beef between two sheets of plastic wrap or parchment paper and pound it gently until it reaches your desired thickness.
Q: Can I marinate the beef for longer than 30 minutes?
Yes, you can marinate the beef for longer than 30 minutes if you prefer. In fact, allowing the beef to marinate for several hours or even overnight will only intensify the flavors.
Q: How do I know if my steak is cooked to perfection?
The best way to determine if your steak is cooked to perfection is by using a meat thermometer. Cook the steak to an internal temperature of 130-135°F (54-57°C) for medium-rare or 140-145°F (60-63°C) for medium.
Q: Can I cook this recipe in a slow cooker?
Yes, you can cook this recipe in a slow cooker! Simply place the marinated beef in the slow cooker with your desired vegetables and cook on low for 8-10 hours.