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Beef Medallions and Red Wine Sauce

  • Author: Nicole Nared-Washington
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 steaks 1x


Use beef rounds to make these delicious Beef Medallions and Red Wine Sauce that is made with mushrooms, pearl onions, red wine, and beef stock.


  • 4– Beef Round Cuts
  • ½  tbsp. Kosher salt
  • ½ tbsp. Coarse black pepper
  • 2 tbsp. Olive oil
  • 4 tbsp. Butter
  • 3 garlic cloves, minced
  • 4 oz. mushrooms, chopped
  • ½ c. pearl onions
  • ½  c. beef broth
  • ½ c. red wine
  • 2 tbsp. Heavy cream
  • 1 tsp. Cornstarch
  • ½ tsp. Dried thyme
  • Garnish: chopped parsley


  1. Season the beef cuts on both sides with kosher salt and pepper. Place uncovered in the fridge for 30 minutes or longer if needed. Remove from the fridge and let sit at room temperature for 15 minutes.
  2. In a skillet turn heat on medium high heat, closer to high heat. Once the skillet is hot, add the olive oil and add two of the beef round cuts and allow to cook on both sides for 3-5 minutes. There should be a nice sear and crust on both sides. Once the beef round cuts have cooked on both sides, remove from the pan and place on a baking sheet and cover with aluminum foil. 
  3. Using the same pan, reduce the heat to medium and add the butter to melt. Add the minced garlic and allow to cook until fragrant, about 3 minutes. Add the mushrooms and pearl onions and cook for about 5 minutes.
  4. Add the red wine and beef broth to the pan and allow to simmer and the sauce will begin to reduce. Allow the sauce to simmer for about 5 minutes. Next add the heavy cream, dried thyme, add salt and pepper to taste. Take the cornstarch and add to a small bowl. Add about two spoonfuls of the sauce to the cornstarch and mix. Pour the cornstarch mixture back in with the sauce and stir. The sauce will thicken. 
  5. Turn the heat to low. Add the steaks to a pan and spoon the sauce on top of the steaks. Or, pour the sauce on top of the steaks and serve.
  • Category: Main Entree

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