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Beef Tenderloin Medallions with a Rosemary & Thyme Crust

Scott Phillips

Servings: 4

If your market only has thicker steaks, buy four and ask the butcher to slice them in half horizontally to get eight 3/4-inch-thick medallions, or do it yourself at home.


  • 1/2 cup loosely packed medium-finely chopped fresh flat-leaf parsley
  • 2 Tbs. medium-finely chopped fresh rosemary
  • 1-1/2 Tbs. lightly chopped fresh thyme (see How to chop fresh herbs)
  • 1-1/2 tsp. kosher salt
  • Coarsely ground black pepper
  • 8 beef tenderloin medallions (2-1/4 lb. total), 3/4 inch thick
  • 1/4 cup olive oil; more as needed

Nutritional Information

  • Calories (kcal) : 530
  • Fat Calories (kcal): 330
  • Fat (g): 36
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 19
  • Cholesterol (mg): 165
  • Sodium (mg): 840
  • Carbohydrates (g): 1
  • Fiber (g): 1
  • Protein (g): 55


  • Using your fingers, thoroughly mix the parsley, rosemary, thyme, salt, and several grinds of pepper in a shallow baking dish or pie pan. Gently flatten the medallions between your hands to about 1/2 inch thick. Coat the medallions with the herb mixture by pressing them gently into the herb mixture on one side, then on the other.
  • Heat the olive oil in a large (12-inch) skillet over high heat. When the first wisp of smoke rises from the oil, use tongs to set four medallions in the pan in a single layer. Cook until the herbs on the bottom turn very deep brown, 2 to 3 min. Turn the medallions over and cook the other side to the same deep brown, about 2 min.; this should give you medium-rare medallions. Scrape out any stuck-on bits, add a bit more oil to the pan, let it get hot, and cook the other four medallions. To test for doneness, cut a small slit into a medallion and peek inside; remember that the meat continues to cook as it rests. Transfer the medallions to a warm platter and let them rest in a warm place, such as the back of the stove, for 5 min. before serving.


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Reviews (1 review)

  • HowardinDC | 07/03/2020

    This dish so, so needs a sauce. Really. Anything—a simple reduction of shallots, stock, and red wine mounted with butter. As is? Dry and dull.

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