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There’s something truly special about treating yourself to a meal that tastes like it came straight from a five-star restaurant – all from the comfort of your own kitchen. Imagine the sizzling sound of pan-seared beef tenderloin medallions, perfectly cooked to a juicy medium-rare, resting on a vibrant bed of tomato and serrano pepper relish. Add a dollop of zesty horseradish cream, and you have an elegant dinner suitable for any occasion, whether it’s a cozy date night or a festive gathering with loved ones.

When I first whipped up these pan roasted beef tenderloin medallions, I was surprised by how uncomplicated it was to create something so impressive. This dish is not just about flavor; it speaks to the heart of home cooking – a dish that’s as customizable as it is delightful. Ready to bring a touch of sophistication to your weeknight routine? Let’s dive into this recipe that’s sure to elevate your dinner experience!

Why Are Pan Roasted Beef Tenderloin Medallions a Must-Try?

Uncomplicated sophistication: This recipe blends gourmet flair with ease, making an impressive meal achievable for everyone.
Juicy perfection: Each medallion is seared to create a delicious crust while staying tender and juicy inside.
Vibrant flavors: The fresh tomato and serrano relish adds a zing, pairing beautifully with the rich beef.
Customizable heat: Personalize your dish by adjusting the level of spiciness according to your taste preferences.
Quick preparation: Experience a restaurant-quality meal on your table in less than 30 minutes – perfect for busy nights!
Crowd-pleaser: Serve it up for special occasions or casual dinners; this dish is bound to impress family and friends alike.

Pan Roasted Beef Tenderloin Medallions Ingredients

• Perfect for an elegant dinner!

For the Medallions

Beef Tenderloin Medallions – Rich, tender cuts that cook quickly and evenly for perfect results.
Olive Oil – Essential for a great sear and helps seasoning adhere to the meat.
Sea Salt (Flaky) – Enhances the natural flavor of the beef, making it more delicious.
Black Pepper (Freshly Cracked) – Adds depth and a bit of spice to every bite.
Cayenne Pepper – Provides a subtle kick of heat; substitute with mild paprika for a milder flavor.
Unsalted Butter – Enriches the searing process and adds richness to the dish.
Garlic (Crushed) – Introduces savory depth during the searing process for added flavor.

For the Tomato Relish

Red Onion (Chopped) – The base for the relish, contributing sweetness and flavor.
Serrano Peppers (Seeded and Chopped) – Adds freshness and heat; swap for sweet bell peppers for less spice.
Grape Tomatoes (Halved) – Their sweetness and acidity brighten up the dish; consider roasting them for extra flavor.
White Wine Vinegar – Brightens the relish with acidity, balancing out the richness of the meat.
Fresh Herbs (Basil, Chopped) – Adds aromatic flavor and freshness that enhances the relish.

For the Horseradish Cream

Sour Cream – Provides a creamy texture, making it a perfect pairing with the beef.
Horseradish – Offers a delicious tangy kick; adjust the amount to your taste preference.

Creating Pan Roasted Beef Tenderloin Medallions is a chance to impress your guests and elevate your dinner table experience!

How to Make Pan Roasted Beef Tenderloin Medallions

Prepare the Medallions: Season the beef on both sides generously with flaky sea salt, freshly cracked black pepper, and a pinch of cayenne pepper. Tie with kitchen twine for uniform cooking and let them rest at room temperature for 30-45 minutes.
Preheat Equipment: Preheat your cast iron skillet over medium-high heat and set your oven to a cozy 250°F.
Cook the Medallions: Sear the seasoned medallions in a drizzle of olive oil for about 3 minutes on each side, until a beautiful crust forms. During the last minute of cooking on the second side, add in the unsalted butter and crushed garlic for extra flavor. Transfer the skillet to the oven and roast for 8-11 minutes, targeting a juicy medium-rare (130-140°F).
Prepare the Tomato Relish: While the medallions are cooking, pulse the chopped red onion, seeded and chopped serrano peppers, and halved grape tomatoes in a food processor until mixed but slightly chunky. In a small pan, combine this mixture with white wine vinegar and sauté over medium heat for about 5 minutes. Stir in the chopped fresh basil just before serving.
Prepare the Horseradish Cream: In a bowl, whisk together sour cream, horseradish, and minced garlic until smooth and creamy. Adjust the horseradish to your taste for the perfect kick.
Plate and Serve: Serve each medallion over a generous spoonful of the bright tomato relish and top with a dollop of horseradish cream, creating an elegant presentation that will impress everyone at your table.

Optional: For a thoughtful garnish, add fresh basil leaves on top for a pop of color.

Exact quantities are listed in the recipe card below.

How to Store and Freeze Pan Roasted Beef Tenderloin Medallions

Fridge: Store leftovers in an airtight container for up to 3 days to maintain freshness. Be sure to let them cool completely before sealing.

Freezer: Cooked medallions can be frozen for up to 3 months. Place them in a freezer-safe bag, removing as much air as possible, and thaw them overnight in the refrigerator before reheating.

Reheating: To reheat, warm in a skillet over low heat with a splash of broth or water, covering to prevent drying out. This keeps your pan roasted beef tenderloin medallions juicy and flavorful.

What to Serve with Pan Roasted Beef Tenderloin Medallions?

Elevate your dining experience with delightful sides that complement the rich flavors of your tender beef medallions.

Creamy Mashed Potatoes: The velvety texture of mashed potatoes provides a satisfying contrast to the tenderness of the beef. Top with a pat of butter for extra indulgence!
Garlic Roasted Asparagus: Crispy asparagus spears bring a fresh crunch and vibrant color to the plate, balancing the richness of the meat beautifully.
Fig and Arugula Salad: The subtle sweetness of figs, combined with the peppery bite of arugula, creates a refreshing counterpoint to the savory steak.
Herb Couscous: Light, fluffy couscous infused with fresh herbs complements the medallions’ richness while adding a lovely texture to your meal.
Red Wine Reduction: A silky red wine sauce drizzled over the steak adds depth and elegance, intensifying the flavors of your dish.
Chocolate Mousse: End the meal on a sweet note! This light and airy dessert provides a delightful contrast to the hearty main course.

Pan Roasted Beef Tenderloin Medallions Variations

Explore delightful ways to make this dish your own and cater to all taste preferences!

Pork Medallions: Swap beef for pork tenderloin for a different yet equally delicious flavor profile.
Herb Boost: Add fresh thyme or rosemary while searing to infuse aromatic, earthy notes throughout the meat.
Spicy Kick: Toss in a sprinkle of red pepper flakes or a drizzle of sriracha for an extra kick in the horseradish cream.
Vegan Option: Replace beef with marinated tofu or seitan; adjust cooking time to achieve a satisfying sear.
Creamy Twist: Use Greek yogurt instead of sour cream in the horseradish cream for a tangy alternative that’s also a bit lower in fat.
Smoky Relish: Add smoked paprika to the tomato relish for a deeper, more complex flavor.
Sweetness: Incorporate diced fresh peaches or pineapple into the relish for a sweet contrast to the savory medallions.
Nutty Crunch: Top with crushed toasted walnuts or almonds for added texture and an earthy flavor.

Embrace these inspiring variations to create a meal that caters to your preferences and enhances the heartening essence of home-cooked dinners!

Expert Tips for Pan Roasted Beef Tenderloin Medallions

Resting Time: Always let the steaks rest for 5-10 minutes after cooking. This allows the juices to redistribute, ensuring every bite is juicy and tender.
Searing Technique: Make sure your skillet is adequately heated before adding the medallions. This helps achieve that perfect, flavorful crust without overcooking the inside.
Basting for Flavor: Don’t forget to baste the medallions in the melted butter and garlic during the final moments of searing. This adds incredible depth to the flavor of your pan roasted beef tenderloin medallions.
Cooking to Perfection: Use a meat thermometer to ensure accuracy. Aim for 130-140°F for medium-rare, and be mindful of carryover cooking.
Versatile Relish: Feel free to experiment with your tomato relish; roasted vegetables or different herbs can elevate the flavor profile to match your taste.

Make Ahead Options

These Pan Roasted Beef Tenderloin Medallions are perfect for meal prep enthusiasts! You can season the beef medallions up to 24 hours in advance, allowing the flavors to meld beautifully. Simply rub the meat with sea salt, pepper, and cayenne, then store them in the refrigerator, tightly wrapped to maintain freshness. Additionally, you can prepare the tomato relish and horseradish cream ahead of time; they can be refrigerated for up to 3 days. When you’re ready to serve, just sear the medallions and finish them in the oven, reheating the relish and sauce gently. This way, you’ll enjoy a gourmet meal with minimal effort on busy weeknights!

Pan Roasted Beef Tenderloin Medallions Recipe FAQs

What is the best way to select beef tenderloin medallions?
Absolutely! Look for beef tenderloin medallions that are bright red with a fine-grained, uniform texture. Avoid any cuts that have dark spots or excessive marbling, as these may indicate age. Fresh meat should feel moist but not sticky. Try to pick cuts that are around 1-2 inches thick for even cooking.

How should I store leftover pan roasted beef tenderloin medallions?
Very easily! Store your leftovers in an airtight container in the refrigerator for up to 3 days. Make sure they are cooled completely before sealing. To keep the flavors intact, you can wrap each piece individually in plastic wrap before placing them in the container.

Can I freeze cooked beef tenderloin medallions?
Absolutely! To freeze, place the cooked medallions in a freezer-safe bag, ensuring you remove as much air as possible. They can be stored in the freezer for up to 3 months. When you are ready to enjoy them again, thaw them overnight in the refrigerator for the best results.

What should I do if my beef tenderloin medallions are tough?
Oh no! Toughness can often result from undercooking or overcooking. If you find your medallions tough, ensure they’re cooked to the right internal temperature. Medium-rare beef should register between 130-140°F. Additionally, always let your steak rest for 5-10 minutes before slicing, so the juices redistribute within the meat, making it more tender.

Is there a way to make the horseradish cream milder?
Yes, indeed! If you prefer a milder horseradish cream, simply adjust the quantity of horseradish used in your mixture. Start with half the amount, taste, and add more gradually until you reach your desired level of spiciness. You can also mix in some additional sour cream to balance the heat.

What should I avoid if I have allergies when cooking this recipe?
The primary allergens in this recipe are dairy (sour cream and butter) and possibly sulfur compounds in garlic. If you’re cooking for someone with sensitivity, you can substitute the sour cream with a non-dairy alternative like cashew cream or a vegan yogurt. Additionally, opt for olive oil instead of butter, and remember to confirm that your chosen ingredients do not contain cross-contaminants.