Garlic Butter Beef Medallions

Garlic butter beef medallions are the kind of dinner that makes an ordinary evening feel a little fancy—without turning your kitchen into a disaster zone. You get that gorgeous, golden sear on the beef, a quick buttery baste that smells like pure comfort, and then a rich garlic butter sauce that practically begs to be spooned over everything on the plate.

And when you pair it with creamy mashed potatoes? It’s over. The potatoes soak up the sauce like they were made for it, and suddenly you’ve got a meal that feels like a cozy steakhouse night… in sweatpants. This is perfect for date night at home, a family Sunday dinner, or any time you want something hearty and satisfying with minimal fuss.

Ingredients

For the Beef

1½ lbs beef tenderloin, cut into 2-inch medallions (about 6 pieces)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
Salt and black pepper, to taste
1 tablespoon butter (for finishing)

For the Garlic Butter Sauce

2 tablespoons butter
2 cloves garlic, minced
½ teaspoon red pepper flakes (optional)
1 cup beef broth
1 teaspoon cornstarch + 1 tablespoon water (optional, for thickening)
1 tablespoon fresh parsley, chopped

For the Mashed Potatoes

2 lbs russet or Yukon gold potatoes, peeled and cubed
½ cup whole milk, warmed
4 tablespoons butter
Salt and pepper, to taste
Fresh parsley, for garnish

Instructions

Start with the potatoes.
Add the cubed potatoes to a pot and cover with salted water. Bring to a boil and cook until fork-tender, about 12–15 minutes. Drain well.
Mash them up until cozy.
Mash the hot potatoes with butter and warmed milk. Season with salt and pepper. Cover and set aside to keep warm.
Season the beef.
Pat the medallions dry with paper towels (this helps them brown beautifully). Rub with olive oil, then season with garlic powder, onion powder, thyme, salt, and pepper.
Sear the medallions.
Heat a skillet over medium-high until it’s nice and hot. Add the beef medallions and sear for 3–4 minutes per side, depending on thickness and preferred doneness.
In the final minute, add 1 tablespoon butter and baste the beef by tilting the pan and spooning the melted butter over the top. It smells unreal—like pure comfort.
Rest the beef.
Transfer the medallions to a plate and let them rest for 5 minutes. This keeps them juicy.
Make the garlic butter sauce.
In the same skillet (don’t wipe it out—those browned bits are flavor), melt 2 tablespoons butter over medium heat. Add the minced garlic and red pepper flakes if using. Cook for about 30–60 seconds, just until fragrant.
Deglaze and simmer.
Pour in the beef broth and scrape up the browned bits from the bottom of the pan. Let it simmer for a few minutes so it reduces slightly.
Thicken if you want.
If you like a thicker sauce, stir together cornstarch and water, then whisk it into the simmering sauce. Let it cook for another minute or two until it turns glossy.
Finish with parsley.
Stir in the chopped parsley and taste for seasoning.
Serve.
Spoon mashed potatoes onto each plate, add the beef medallions, and drizzle that garlic butter sauce over the top.

Presentation

Make a little potato “cloud.” Spoon the mashed potatoes down first and create a shallow well in the center—perfect for catching sauce.
Slice the medallions if you want that steakhouse look. A few slices fanned out over the potatoes looks instantly special.
Drizzle, don’t drown (at first). Spoon sauce over the beef, then serve extra on the side so everyone can add more. (They will.)
Finish with a sprinkle of fresh parsley for color and a fresh bite.

Conclusion

This is one of those recipes that hits all the right notes: tender beef, buttery garlic sauce, and creamy mashed potatoes that make every bite feel like a warm hug. It’s cozy, satisfying, and just elegant enough to make you feel like you did something impressive—without spending all evening cooking.

If you’ve got a skillet and a little butter, you’re already halfway there. Try these garlic butter beef medallions soon… and don’t forget to spoon extra sauce over the potatoes. That part is non-negotiable.

Prep Time: 15 minutes | Cook Time: 20 minutes | Total: 35 minutes
Servings: 4 | Calories: ~480 per serving