What is the best way to cook a beef tenderloin to preserve its tenderness?

The best way to preserve tenderness is by using high-heat, quick-cooking methods like searing or roasting. For medallions, pan-searing for a few minutes per side over medium-high heat helps develop a crust while keeping the center juicy and pink. Avoid overcooking, and always let the meat rest before serving to retain its natural juices.

Does mustard make beef tender?

Yes, mustard can slightly tenderize beef. The natural acidity in mustard gently breaks down muscle fibers, adding both tenderness and flavor. In Tender Beef Medallions in Mustard and Cream Sauce, Dijon brings out the beef’s richness while keeping the overall taste balanced and refined.

Is beef tenderloin medallions the same as filet mignon?

Not quite. Filet mignon refers to a thick, premium steak cut from the narrow end of the tenderloin and is typically served whole. Beef medallions, on the other hand, are thin, round slices taken from the tenderloin’s center. They cook faster, are more versatile, and are perfect for sauce-based dishes like this one.

Which cooking method is best for beef tenderloin?

For whole tenderloin, roasting is ideal. For Tender Beef Medallions in Mustard and Cream Sauce , quick pan-searing is best. It seals in flavor, forms a golden-brown crust, and keeps the center perfectly tender. This technique complements the richness of the mustard-cream sauce beautifully.

Tender Beef Medallions in Mustard and Cream Sauce – 5-Step Elegant Recipe

Description

A rich, elegant dish featuring tender beef medallions pan-seared and simmered in a creamy Dijon mustard sauce perfect for cozy evenings or impressive dinner parties.

Ingredients

1½ lb beef tenderloin (center-cut), sliced into 1½-inch medallions

1 tbsp olive oil or neutral cooking oil

Salt and freshly ground black pepper to taste

1 tbsp unsalted butter

1 shallot, finely chopped

2 garlic cloves, minced

½ cup dry white wine or beef broth

1 tbsp Dijon mustard

1 tsp whole grain mustard (optional)

½ cup heavy cream or crème fraîche

Fresh chives or parsley, chopped (for garnish)

Lemon juice (optional)

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Instructions

1. Trim tenderloin and slice into even 1½-inch medallions; pat dry.

2. Season medallions with salt, pepper, and optional smoked paprika.

3. Heat skillet over medium-high, add oil, and sear medallions 2–3 minutes per side. Set aside under foil.

4. Lower heat and add butter. Sauté shallots and garlic until soft.

5. Deglaze pan with wine or broth, scraping up browned bits.

6. Whisk in Dijon and whole grain mustard; stir to combine.

7. Pour in cream and simmer until thickened, about 3–4 minutes.

8. Season sauce with salt, pepper, and lemon juice if desired.

9. Return medallions to skillet and spoon sauce over; heat 1–2 minutes.

10. Garnish with fresh chives and serve hot with sides.

Notes

Serve over mashed potatoes, rice, or buttered noodles.

Swap Dijon with spicy mustard for a kick, or add sautéed mushrooms for depth.

Store leftovers in an airtight container for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Pan-Seared
Cuisine: French-Inspired

Nutrition

Serving Size: 1 plate
Calories: 480
Sugar: 2g
Sodium: 410mg
Fat: 32g
Saturated Fat: 16g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 0g
Protein: 38g
Cholesterol: 130mg