Beef Tenderloin Medallions with Dark Beer Sauce
Tender beef medallions seared to perfection and simmered in a rich, malty dark beer and onion sauce. This effortless one-pan dinner delivers deep, pub-style flavors in under 30 minutes. A guaranteed crowd-pleaser for two.
🛒 Ingredients
2 servings
- 500 g (1 lb) beef tenderloin, cut into 6 medallions
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- 1 packet (approx. 40 g) dry onion soup mix
- 120 ml (½ cup) water
- 355 ml (12 fl oz) dark beer (Guinness or similar stout)
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Directions
- 1
Season the medallions sparingly with salt and pepper — the onion soup mix is already salty, so go easy.
- 2
In a bowl, whisk the onion soup mix into 120 ml of water until fully dissolved. Set aside.
- 3
Heat olive oil in a wide skillet over high heat. Sear the medallions for 1–2 minutes per side until a golden crust forms. Do not overcrowd the pan.
- 4
Pour the dissolved onion soup mixture over the meat, then immediately add the dark beer.
- 5
Reduce heat to medium and simmer for 10–15 minutes, stirring occasionally, until the sauce thickens and coats a spoon.
- 6
Serve right away with mashed potatoes, egg noodles, or crusty bread to soak up the sauce.
💡 Chef's Tip
Swap the stout for a porter for a slightly sweeter, chocolate-forward sauce. A splash of Worcestershire sauce stirred in at the end adds extra depth.
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