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Meat Medallion Mustard Sauce
There’s something incredibly comforting about a dish that’s both simple enough for a cozy weeknight dinner and elegant enough to impress guests. These tender beef or veal medallions, bathed in a silky mustard cream sauce, strike that perfect balance. The aroma of herbs, the warmth of roasted potatoes, and the richness of the sauce come together in a way that feels like a quiet celebration — the kind you enjoy slowly, bite by bite.
If you love meals that taste like they came from a charming countryside bistro but are easy to make at home, this one will win your heart.
Ingredients
Meat
600 g beef or veal medallions
Topping (Roasted Potatoes)
600 g potatoes
2 tablespoons oil
Salt
Pepper
Fresh aromatic herbs (thyme, rosemary, parsley)
Sauce
20 g butter
1 onion, sliced (about 100 g)
2 garlic cloves, chopped
150 g fresh cream
40 g old-fashioned mustard
10 cl meat broth
Instructions
1. Prepare the Potatoes
Peel your potatoes and cut them into cubes or even-sized quarters. Toss them in a bowl with a splash of oil, salt, pepper, and a handful of chopped herbs.
Spread them out on a parchment-lined baking tray — make sure they’re not crowded so they crisp evenly.
Bake at 210°C (410°F) for 30–35 minutes, flipping halfway. They should come out golden on the outside and soft in the center.
2. Sear the Medallions
Season the medallions with salt and pepper. Warm the butter and a little oil in a large skillet over high heat.
Sear the meat for 2–3 minutes per side, just long enough to form a beautiful crust while keeping the inside tender and juicy.
Transfer them to a plate and keep them warm.
3. Start the Sauce
In the same skillet, reduce the heat to medium and add the sliced onion and chopped garlic. Sauté until they soften and become fragrant — this is where the base of your sauce starts to build its flavor.
4. Make It Creamy
Pour in the hot meat broth to deglaze the pan, scraping up all those delicious browned bits.
Stir in the fresh cream and old-fashioned mustard.
Let the mixture simmer for 3–5 minutes until it thickens slightly and becomes silky.
5. Finish the Dish
Return the medallions to the skillet, nestling them into the sauce.
Add a sprinkle of fresh herbs near the end.
Taste and adjust with a little more salt or pepper if needed.
Coat each medallion generously in that creamy mustard sauce.
Presentation Tips
Serve the medallions right on top of a bed of those crispy roasted potatoes for a rustic, comforting look.
A few extra drops of mustard cream drizzled around the plate make it feel restaurant-worthy.
Finish with a small pinch of fresh parsley or thyme for a pop of color and fragrance.
If you want to elevate it even further, add a simple green salad or some steamed green beans on the side.
Conclusion
This dish brings together everything we love about hearty home cooking — rich flavors, cozy aromas, and a sauce so good you’ll want to scoop up every last bit. Whether you’re cooking for loved ones or treating yourself to something special, these mustard-sauced medallions are warm, comforting, and full of charm.
If you’re looking for an easy yet elegant dinner idea, consider this your invitation to try it soon. Your kitchen is about to smell amazing. 🍽️💛
