Skillet-Seared Beef Medallions with Caramelized Onions and Mushrooms
Tender beef medallions seared in a hot skillet, topped with sweet caramelized onions and earthy sautéed mushrooms. A quick and flavorful American dinner perfect for weeknight meals.
Ingredients
Check ingredients as you go.
- Main
- Vegetables
- Herbs & Spices
- Seasoning
Let’s make it
Main
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
Main
Season the beef medallions generously with salt and freshly ground black pepper on both sides.
Main
Add the beef medallions to the hot skillet and sear without moving for 3 minutes to develop a brown crust.
Main
Flip the medallions and cook for another 3 to 4 minutes for medium-rare doneness, or longer to your preference.
Main
Remove the beef from the skillet and set aside to rest, tented loosely with foil.
Vegetables
In the same skillet, add 1 tablespoon butter and the sliced onions. Cook over medium heat, stirring occasionally, until golden and caramelized, about 8 minutes.
Vegetables
Add the sliced mushrooms and minced garlic cloves to the onions. Cook until mushrooms are tender and browned, about 5 minutes more.
Vegetables
Stir in fresh thyme leaves if using, and season the mixture with salt and pepper to taste. Cook for another minute to blend flavors.
Main
Return the beef medallions to the skillet to warm briefly with the mushroom-onion mixture for about 1 minute.
Main
Serve the skillet-seared beef medallions topped with caramelized onions and mushrooms immediately.
Tips & notes
Pat the beef dry before seasoning to achieve a better sear. Resting the meat after cooking allows juices to redistribute, keeping the medallions tender and juicy.
Saving it for later
Refrigerate leftovers in an airtight container within 2 hours. Consume within 3 days for best quality.
Reheating
Reheat gently in a skillet over low heat, covered, for a few minutes until warmed through to avoid drying out the beef.
