Beef Tenderloin Medallions with Creamy Garlic Sauce and Potato Straws
Golden seared beef tenderloin medallions topped with a silky garlic cream sauce and crunchy potato straws. A restaurant-worthy dish that's surprisingly simple to make at home for any special occasion.
🛒 Ingredients
4 servings
- 1 kg (2.2 lb) beef tenderloin
- 1/2 head of garlic
- 4 tbsp olive oil
- 200 g (7 oz) cream cheese
- 100 g (3.5 oz) potato straws
- Salt and freshly ground black pepper
- Fresh parsley for garnish
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Directions
- 1
Cut the beef tenderloin into medallions about 2 cm (¾ inch) thick. Season generously on both sides with salt and pepper.
- 2
Heat olive oil in a skillet over high heat and sear the medallions for 2–3 minutes per side until deeply golden. Transfer to an oven-safe dish.
- 3
Peel and finely mince the garlic, mix with 2 tablespoons of olive oil, and drizzle evenly over the seared medallions.
- 4
In the same skillet, deglaze with the remaining meat juices over low heat and stir in the cream cheese until smooth and silky. Adjust seasoning.
- 5
Bake the medallions at 180 °C (350 °F) for 20 minutes.
- 6
Remove from the oven, spoon the creamy garlic sauce over each medallion, and top with a generous handful of potato straws.
- 7
Serve immediately with garlic rice or sautéed vegetables and a glass of dry white wine.
💡 Chef's Tip
Bring the beef to room temperature 30 minutes before cooking for a more tender result. Add the potato straws only at the very last moment to keep them crispy.
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