Beef Tenderloin Medallions with Dijon Mustard Cream Sauce
Golden-seared beef medallions resting in a velvety Dijon mustard cream sauce — this recipe brings French bistro elegance straight to your kitchen without the fuss. Ready in under 30 minutes, it is the perfect balance between impressive and effortless.
🛒 Ingredients
7 servings
- 1 kg beef tenderloin, cut into medallions
- 1 tsp garlic powder
- 3 tbsp Dijon mustard
- Salt and freshly ground black pepper, to taste
- 1 vegetable stock cube
- 200 ml heavy cream
- 1 tsp unsalted butter
- 1 tsp olive oil
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Directions
- 1
Season the medallions generously with salt and pepper on both sides. Let them rest at room temperature for 20 minutes before cooking.
- 2
Heat butter and olive oil in a skillet over high heat. Sear the medallions 2–3 minutes per side until a golden crust forms. Transfer to a plate and cover loosely with foil.
- 3
Reduce the heat to medium. Add garlic powder to the same pan and stir for 30 seconds.
- 4
Stir in Dijon mustard, then pour in the heavy cream and add the crumbled stock cube. Simmer for 4 minutes, stirring, until the sauce is smooth and slightly thickened.
- 5
Taste and adjust salt. Spoon the sauce over the medallions and serve immediately alongside fresh pasta or steamed vegetables.
💡 Chef's Tip
Avoid overcrowding the pan — cook the medallions in batches if needed to maintain high heat and achieve a proper sear rather than steaming the meat.
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