Name: Roasted Beef Medallions with Creamy Onion Gravy Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 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); 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); Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Description

A comforting and elegant dish perfect for family dinners or special occasions, Roasted Beef Medallions with Creamy Onion Gravy combines tender, juicy beef with rich, velvety onion gravy. This recipe is inspired by classic home-cooked meals that feel indulgent yet approachable, making it ideal for cozy evenings or festive gatherings.

Ingredients

Scale

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)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

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Instructions

Pat beef medallions dry and rub with olive oil, salt, pepper, garlic powder, onion powder, and thyme. Let rest 15 minutes.
Preheat an oven-safe skillet over medium-high heat, add olive oil, and sear medallions 2–3 minutes per side until golden brown.
Transfer skillet to oven preheated to 400°F (200°C) and roast 8–10 minutes for medium doneness. Remove and cover with foil to rest.
In the same skillet, melt butter over medium heat, add olive oil, and sauté onions 10–12 minutes until golden and caramelized. Add garlic and cook 1 minute.
Sprinkle flour over onions, stir constantly 1–2 minutes. Gradually whisk in beef broth, add Dijon mustard, and simmer 5–7 minutes until slightly thickened.
Stir in heavy cream and cook 3–4 minutes until smooth. Season with salt and pepper.
Return beef medallions to skillet, coat with gravy, and simmer 2–3 minutes to warm through. Garnish with parsley.

Notes

Sear beef before roasting to lock in juices.
Rest the meat after cooking for optimal tenderness.
Gravy thickens as it cools; add broth to adjust consistency.
Leftovers can be stored in an airtight container up to 3 days or frozen separately for up to 2 months.

Prep Time: 15 minutes
Cook Time: 35 minutes