Creamy Mushroom Steak Medallions

Tender beef medallions seared to perfection and served in a rich, creamy mushroom sauce. This restaurant-style dish is simple to prepare yet elegant enough for a special dinner. Perfect with buttery potatoes or sautéed vegetables.

Servings

4 servings

Ingredients

For the Steak

• 1–1.2 kg beef tenderloin or sirloin, cut into thick medallions
• Salt and black pepper to taste
• 1 tsp paprika
• 1 tsp dried thyme or rosemary (optional)
• 2 tbsp butter
• 1 tbsp olive oil

For the Creamy Mushroom Sauce

• 250 g fresh mushrooms, sliced
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1 cup beef broth
• 1 tsp Dijon mustard (optional)
• Fresh parsley, chopped (for garnish)

For Serving

• Buttered baby potatoes
• Sautéed vegetables (green beans, carrots, broccoli, or asparagus)

Instructions

1. Season the steak
   Season the beef medallions with salt, pepper, and paprika.
2. Sear the steak
   Heat olive oil and butter in a heavy skillet over high heat.
   Add the steak medallions and sear for about 2–3 minutes per side until nicely browned but still tender inside.
   Remove from the pan and set aside.
3. Cook the mushrooms
   In the same skillet, add the sliced mushrooms and sauté until they release their moisture and start to brown.
4. Add garlic and sauce base
   Stir in the minced garlic, then add the beef broth and heavy cream. Mix well and allow the sauce to simmer until slightly thickened.
5. Finish the dish
   Return the steak medallions to the skillet and simmer in the sauce for about 2 minutes.
6. Serve
   Sprinkle with fresh parsley and serve hot with buttered potatoes and sautéed vegetables.

Chef’s Tips

• Avoid flipping the steak too often to keep it tender.
• Make sure the pan is very hot before adding the meat for a perfect sear.
• For extra depth of flavor, add a small splash of balsamic vinegar to the sauce.