Roasted Beef Medallions with Creamy Onion Gravy Recipe

There’s something deeply satisfying about a meal that feels both comforting and elegant — and Roasted Beef Medallions with Creamy Onion Gravy perfectly capture that balance. This dish is ideal for cozy family dinners, festive gatherings, or when you simply want to treat yourself to a restaurant-quality meal at home. The inspiration for this recipe comes from the timeless pairing of tender beef and rich, velvety onion gravy — a combination that’s been loved across generations and cuisines.

Whether you’re celebrating a special occasion or just want a hearty, home-cooked dinner that impresses, these roasted beef medallions are sure to deliver. The juicy, seared meat paired with a smooth, savory gravy makes every bite indulgent yet familiar. Best of all, it’s simple enough for a weekday meal but special enough for a holiday feast.

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Why You’ll Love This Recipe

This recipe isn’t just about flavor — it’s about creating a memorable experience at the dinner table. Here’s why you’ll love it:

• Tender and Juicy Texture: The beef medallions are roasted to perfection, locking in moisture for melt-in-your-mouth tenderness.

• Rich, Creamy Gravy: The onion gravy is smooth, flavorful, and enhances every bite without overpowering the meat.

• Simple Ingredients, Big Flavor: No complicated techniques or exotic ingredients — just classic flavors done right.

• Perfect for Any Occasion: Whether it’s Sunday dinner or a special celebration, this dish fits the bill.

• Family-Friendly: A comforting recipe everyone at the table will enjoy.

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Ingredients

For the Beef Medallions

• 2 lbs beef tenderloin, sliced into 2-inch medallions

• 2 tablespoons olive oil

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)

For the Creamy Onion Gravy

• 2 tablespoons butter

• 1 tablespoon olive oil

• 2 large yellow onions, thinly sliced

• 2 garlic cloves, minced

• 2 tablespoons all-purpose flour

• 2 cups low-sodium beef broth

• 1 cup heavy cream (or half-and-half for a lighter version)

• 1 teaspoon Dijon mustard (optional, for depth)

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

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Directions

1. Prepare the Beef Medallions

1. Pat the beef medallions dry with paper towels. This ensures they sear properly.

2. Rub the medallions with olive oil, salt, black pepper, garlic powder, onion powder, and thyme.

3. Let them rest at room temperature for about 15 minutes. This helps the meat cook evenly.

2. Sear the Beef

1. Preheat a large oven-safe skillet (cast iron works best) over medium-high heat.

2. Add a drizzle of olive oil to the hot pan.

3. Sear the medallions for about 2–3 minutes per side, until a golden-brown crust forms.

4. Transfer the skillet to a preheated oven at 400°F (200°C) and roast for 8–10 minutes for medium doneness, or adjust based on your preferred level of doneness.

5. Remove the medallions from the oven and transfer them to a plate. Cover loosely with foil and let rest while preparing the gravy.

3. Make the Creamy Onion Gravy

1. In the same skillet (don’t clean it — the browned bits add flavor), melt butter over medium heat.

2. Add olive oil and sliced onions. Sauté for 10–12 minutes, stirring occasionally, until the onions turn golden and caramelized.

3. Add minced garlic and cook for another minute until fragrant.

4. Sprinkle flour over the onions and stir constantly for 1–2 minutes to form a roux.

5. Gradually pour in beef broth while whisking to prevent lumps.

6. Add Dijon mustard (if using), and let the sauce simmer for 5–7 minutes until it thickens slightly.

7. Stir in heavy cream and continue to cook for another 3–4 minutes until the gravy reaches a smooth, creamy consistency.

8. Season with salt and pepper to taste.

4. Combine and Serve

1. Return the rested beef medallions to the skillet, coating them gently with the onion gravy.

2. Simmer on low heat for 2–3 minutes to warm the meat and meld the flavors.

3. Garnish with freshly chopped parsley.

4. Serve hot with mashed potatoes, steamed vegetables, or buttered rice.

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Tips for Perfect Roasted Beef Medallions

• Use high-quality beef: Tenderloin or sirloin medallions work best for this recipe. They cook quickly and stay tender.

• Don’t skip the sear: Searing locks in flavor and creates a beautiful crust.

• Rest the meat: Always allow the beef to rest before slicing or serving to keep the juices inside.

• Caramelize the onions properly: Slow cooking brings out their natural sweetness, which balances the richness of the gravy.

• Adjust consistency: If the gravy becomes too thick, add a splash of beef broth to thin it out.

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Serving Suggestions

Roasted Beef Medallions with Creamy Onion Gravy pair wonderfully with a variety of sides. Here are some ideas to complete your meal:

• Mashed Potatoes: Classic and creamy, they soak up the rich gravy beautifully.

• Roasted Vegetables: Try carrots, green beans, or Brussels sprouts for a colorful, nutritious side.

• Buttered Rice or Orzo: Perfect for absorbing the flavorful sauce.

• Garlic Bread or Dinner Rolls: Great for sopping up every bit of that delicious gravy.

• Garden Salad: A light, crisp salad balances the meal’s richness.

This recipe also works beautifully for special dinners — think Thanksgiving alternatives, anniversaries, or a Sunday family feast.

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Variations

• Mushroom Twist: Add sliced mushrooms to the onion gravy for extra texture and flavor.

• Herb Upgrade: Use rosemary or oregano instead of thyme for a different aroma.

• Dairy-Free Version: Substitute coconut cream or cashew cream for the heavy cream.

• Lighter Option: Use lean cuts of beef and low-fat milk instead of cream for a lighter sauce.

• Gravy Add-Ons: Add a splash of Worcestershire sauce (if preferred) for deeper flavor — just ensure it’s alcohol-free.

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Nutritional Information (Approximate per Serving)

• Calories: 480

• Protein: 35g

• Fat: 32g

• Carbohydrates: 10g

• Fiber: 1g

• Sugar: 3g

• Sodium: 420mg

Values may vary depending on specific ingredients and portion sizes.

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Make-Ahead and Storage Tips

This recipe can easily be prepared in advance or stored for later:

• Make-Ahead: You can caramelize the onions and make the gravy a day before. Simply reheat gently and add a bit of broth to loosen it before serving.

• Refrigerate: Store leftovers in an airtight container for up to 3 days.

• Freeze: The gravy and medallions can be frozen separately for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

• Reheat: Warm over low heat on the stovetop or in the oven, adding a splash of broth or cream to maintain the sauce’s consistency.

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Expert Tips for the Best Results

• Temperature Matters: Start with room-temperature beef for even cooking.

• Use a Meat Thermometer: For perfect doneness, aim for 135°F (57°C) for medium-rare and 145°F (63°C) for medium.

• Deglaze Properly: When making the gravy, scrape up the browned bits from the pan — they’re full of flavor.

• Balance the Flavors: Taste and adjust seasoning at the end — a pinch of salt or splash of broth can make all the difference.

• Garnish Wisely: Fresh herbs like parsley or thyme not only add color but also enhance aroma and flavor.

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How to Elevate This Dish

If you want to make this dish truly restaurant-worthy, try these presentation and serving ideas:

• Plate with Purpose: Spoon creamy mashed potatoes in the center, place the beef medallions on top, and drizzle the onion gravy artfully over the meat.

• Add a Fresh Touch: Serve with lightly steamed green beans or asparagus for color contrast.

• Finish with Flair: Sprinkle flaky sea salt and a touch of chopped herbs before serving for an elegant finish.

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The Perfect Comfort Meal

There’s a reason roasted beef and onion gravy have stood the test of time. It’s a meal that feels like home — cozy, flavorful, and deeply satisfying. The medallions are tender and juicy, while the creamy onion gravy brings everything together with its rich, velvety texture.

This recipe invites you to slow down, savor the moment, and enjoy a dish that’s simple yet special. Whether you’re cooking for loved ones or treating yourself, Roasted Beef Medallions with Creamy Onion Gravy are sure to impress every time.

Frequently Asked Questions

1. Can I use a different cut of beef?

Yes, you can absolutely use other cuts of beef for this recipe. While tenderloin medallions are known for their melt-in-your-mouth texture, alternatives like sirloin, ribeye, or top round can also deliver excellent results. Each cut has its own characteristics: sirloin offers a balance of tenderness and flavor, ribeye adds rich marbling and juiciness, and top round provides a leaner option. The key is to adjust your cooking time according to the cut’s thickness and fat content. Leaner cuts will cook faster and can dry out if overdone, while fattier cuts may need a few extra minutes to achieve the perfect sear. No matter the cut, always let your beef rest before serving to ensure the juices redistribute evenly for maximum tenderness and flavor.

2. How do I keep the beef medallions tender?

The secret to tender beef medallions lies in the combination of proper searing, controlled oven roasting, and adequate resting time. Start by bringing your beef to room temperature before cooking — this ensures even cooking throughout. Sear each medallion in a hot pan for a few minutes on each side to create a flavorful crust that seals in juices. After searing, finish the medallions in a preheated oven just until they reach your desired doneness. Using a meat thermometer is ideal — aim for 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Once out of the oven, let the medallions rest under foil for about 5–10 minutes. This crucial step allows the juices to settle back into the meat, ensuring every bite stays juicy and tender.

3. Can I make the onion gravy without cream?

Yes, the creamy onion gravy can easily be made without heavy cream while still staying flavorful and rich. Substitute whole milk, half-and-half, or even unsweetened coconut milk for a lighter, dairy-free version. Another excellent method is to use a cornstarch slurry — simply mix one tablespoon of cornstarch with two tablespoons of water, then whisk it into your simmering gravy. This thickens the sauce beautifully without needing cream. If you prefer a deeper flavor, add a bit more sautéed onion or a touch of Dijon mustard to balance the richness.

4. What’s the best way to caramelize onions?

Perfectly caramelized onions are the heart of this dish’s flavor. Start by cooking sliced onions over medium-low heat with a bit of butter and olive oil. Stir occasionally, allowing the natural sugars in the onions to slowly develop a deep golden-brown color. This process usually takes 10–15 minutes, but patience is key — rushing it can cause the onions to burn instead of caramelize. The goal is soft, sweet, and golden onions that bring out a naturally rich sweetness, forming the perfect base for your creamy gravy.

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