Pan Roasted Beef Tenderloin Medallions

Pan roasted beef tenderloin medallions are pan-seared, oven-finished, and topped with tomato relish and horseradish cream for a bold, elegant dinner.

Also try tasty herb-crusted prime rib, coffee-rubbed steak, a classic Italian steak, beef au jus, or these satisfying salt and pepper pork chop bites.

Why You’ll Love It

Easy to impress: This dish looks fancy but is very approachable.
Big flavor payoff: Between the seasoned beef, zesty relish and tangy sauce, every bite pops.
Perfect for special occasions: Makes a great date night or holiday dinner.
Customizable heat: Adjust the serrano and cayenne for your preferred spice level.
Well-rounded: Combines protein, heat, acid, and creaminess in one beautiful plate.

Seared Beef Medallions Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Beef filet medallions: Rich, tender cuts of steak that cook quickly and evenly.
Olive oil: Helps the seasoning stick and adds flavor to the sear.
Cayenne pepper: Adds a subtle kick of heat.
Unsalted butter: Enriches the sear and adds richness.
Garlic: Crushed and minced to add savory depth.
Red onion, serrano peppers, grape tomatoes: The base for the fresh, punchy tomato relish.
White wine vinegar: Brightens the relish with acidity.
Fresh herbs: Basil adds aromatic flavor and freshness.
Sour cream and horseradish: Combine for a tangy, creamy topping that cuts through the richness of the steak.

How to Make Beef Tenderloin Medallions

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Season and tie the steaks: Season both sides with salt and pepper, tie with twine to hold their shape, and rest until room temperature.
Sear the medallions: Brown on both sides in a hot skillet with butter and garlic.
Finish in the oven: Roast at a low temperature until desired doneness.
Make the tomato relish: Pulse and cook veggies, then finish with vinegar and basil.
Whisk the sauce: Combine horseradish, sour cream and garlic for the creamy topping.
Assemble and serve: Plate steaks over relish and top with the horseradish cream.

Substitutions and Variations

Try a different protein: Pork medallions or lamb chops can be used instead of beef.
Use roasted cherry tomatoes: For a sweeter, deeper relish flavor.
Skip the heat: Use sweet bell peppers if you prefer a milder relish.

Serving Suggestions

Side dishes: Since you already have the meat as well as plenty of vegetables in the recipe, you might want to consider a starch. Mashed potatoes, roasted potatoes, egg noodles, sweet potato wedges, couscous, and rice are just some of your options.
With a salad: A salad would make a nice contrast. Consider an iceberg wedge salad, an unusual watermelon feta cucumber salad or perhaps this smashed potato salad.

How to Store Beef Tenderloin Medallions

Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze the cooked steaks (not the horseradish cream) in an airtight container for up to 3 months.
Thaw: Defrost in the refrigerator overnight.
Reheat: You can warm it back up in a pan on the stove or in the oven or microwave.