Enjoy these beef medallions with a creamy mushroom and balsamic glaze. Serve with mashed potato and wilted greens for an easy midweek meal

Ingredients

For the beef:

• 400–450 g beef tenderloin (cut into 4 medallions)
• Salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 tbsp butter

For the sauce:

• 1 tbsp butter
• 1 shallot or small onion, finely chopped
• 150 g mushrooms (button or cremini), sliced
• 1 garlic clove, minced
• 100 ml beef stock (low-sodium if possible)
• 1 tbsp balsamic vinegar
• 1 tsp soy sauce (optional, for depth)
• 1 tsp Dijon mustard (optional)
• 2 tbsp heavy cream or sour cream (optional, for creamy texture)
• Salt and pepper to taste
• Fresh thyme or parsley for garnish (optional)

Instructions:

1. Prepare the beef:
   • Pat the medallions dry, season with salt and pepper, and let them sit for 15 minutes at room temperature.
2. Sear the medallions:
   • Heat olive oil and butter in a skillet over medium-high heat.
   • Sear medallions 3–4 minutes per side (adjust for your preferred doneness).
   • Transfer to a plate, cover loosely with foil.
3. Make the sauce:
   • In the same skillet, add 1 tbsp butter and sauté shallot for 2 minutes.
   • Add mushrooms and cook until golden and softened (5–6 minutes).
   • Stir in garlic, cook another 30 seconds.
   • Pour in beef stock, balsamic vinegar, and soy sauce (if using). Let it reduce for 3–4 minutes.
   • Add mustard and/or cream if using. Stir and season to taste.
4. Finish and serve:
   • Return beef to the skillet for 1–2 minutes to warm.
   • Spoon sauce over the medallions and garnish.