If you're on the hunt for a delicious and satisfying meal that’s both quick and easy to prepare, look no further than Garlic Butter Beef Medallions and Potatoes. This recipe combines tender beef cuts seared to perfection with roasted baby potatoes, all drenched in a rich, creamy garlic sauce. The result is a mouthwatering dish that’s sure to impress both family and guests alike.
Ingredients
Scale:
1 pound tender beef cuts (filet mignon or sirloin, sliced into medallions)
2 tablespoons olive oil
3-4 cloves garlic, minced
1 teaspoon garlic herb seasoning
Salt and pepper to taste
1 pound baby potatoes, halved
2 tablespoons olive oil
Salt and pepper to taste
1/2 cup unsalted butter
3-4 cloves garlic, minced
1 tablespoon fresh parsley, chopped (optional)
1/4 cup heavy cream
Instructions
Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes.
Prepare the Potatoes: In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet.
Roast the Potatoes: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Toss halfway through to ensure even cooking.
Cook the Beef Medallions: While the potatoes are roasting, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the beef medallions with garlic herb seasoning, salt, and pepper.
Seal the Beef: Add the beef medallions to the skillet. Cook for about 3-4 minutes on each side until browned. Remove them from the skillet and set aside.
Make the Garlic Butter Sauce: In the same skillet, reduce the heat to medium and add the butter and minced garlic. Sauté until fragrant, then stir in the heavy cream and simmer until slightly thickened.
Combine and Serve: Return the beef medallions to the skillet, coating them with the creamy garlic sauce. Serve immediately alongside the roasted baby potatoes.
