Seared Beef Tenderloin Medallions with Herb Butter

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Looking to impress without spending hours in the kitchen? These Seared Beef Tenderloin Medallions with Herb Butter are your ticket to an elegant weeknight dinner. Juicy, perfectly cooked medallions topped with a luscious herb butter create an irresistible main course that pairs beautifully with pasta. Get ready to savor each bite!

Why You’ll Love This Recipe

This dish combines simplicity with sophistication, making it perfect for a special occasion or a weeknight treat. The tender beef, fragrant herbs, and buttery sauce come together effortlessly, ensuring a satisfying meal every time.

• Quick and easy to prepare.
• Perfectly seared beef for a melt-in-your-mouth experience.
• Customizable with your favorite herbs.
• Great for impressing guests or a cozy dinner at home.
• Pairs well with a variety of sides.

Ingredients

• 1 pound beef tenderloin, cut into 1-inch medallions
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup unsalted butter, softened
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh thyme, chopped
• 8 ounces pasta (such as fettuccine or linguine)
• Grated Parmesan cheese, for serving (optional)

How to Make Beef Tenderloin Medallions

1. Start by bringing a large pot of salted water to a boil. Once boiling, add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
2. While the pasta cooks, prepare the herb butter. In a small bowl, mix the softened butter, chopped parsley, chopped thyme, and minced garlic until well combined. Set aside.
3. Heat the olive oil in a large skillet over medium-high heat. Season the beef tenderloin medallions with salt and black pepper.
4. Add the medallions to the hot skillet in a single layer, ensuring not to overcrowd the pan. Sear for about 3-4 minutes on each side for medium-rare, or until they reach your desired doneness. Use a meat thermometer to ensure the internal temperature reaches at least 145°F for medium-rare.
5. Once cooked, remove the medallions from the skillet and let them rest for a few minutes. In the same skillet, add the reserved pasta water and stir to deglaze the pan, scraping up any browned bits.
6. Add the cooked pasta to the skillet and toss to combine, adding more pasta water if necessary to achieve your desired sauce consistency.
7. Plate the pasta and top with the seared beef medallions. Finish with a generous dollop of the herb butter on top of the beef, allowing it to melt into the warm meat.
8. Serve immediately, garnished with grated Parmesan cheese if desired.

Tips for the Best Results

• Allow the beef to come to room temperature before cooking for even cooking.
• Use a meat thermometer for precise doneness.
• Sear the beef in batches if needed to avoid steaming.
• Feel free to mix and match herbs based on your preferences or what you have on hand.

Easy Variations

• Swap the fresh herbs for a teaspoon of dried herbs if fresh isn’t available.
• Add a splash of red wine to the skillet after searing the beef for a richer sauce.
• Incorporate vegetables like spinach or cherry tomatoes into the pasta for extra flavor and nutrition.

What to Serve With It

• A crisp green salad with vinaigrette.
• Garlic bread or crusty baguette.
• Roasted or steamed vegetables, such as asparagus or green beans.
• A glass of red wine, like Cabernet Sauvignon or Merlot.

Storage and Reheating

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Store leftover medallions and pasta in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over low heat, adding a splash of water or broth to keep the pasta moist.

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