A quick, pantry-friendly skillet dinner with a silky thyme-garlic sauce that shines over pasta or potatoes.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 mins | 20 mins | 35 mins | 4 |
Intro
This pantry-friendly beef medallions dish proves weeknights can be flavorful with just a few essentials. A hot skillet builds a deep, caramelized crust on the beef, while a silky garlic-thyme pan sauce wraps everything in savory brightness. It’s flexible enough to pair with pasta, potatoes, or a simple green side.
With a gentle simmer and bright herb lift, the notes stay balanced and satisfying. The edges stay glossy, the sauce coats the beef in a luxurious glaze, and you’ll finish with a final pat of butter for sheen and depth.
The Best Core Ingredient for This Recipe
-
Beef Cut: Sirloin Medallions
- Pros: lean, affordable, cooks quickly; Cons: less marbling, best when about 1 inch thick.
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Beef Cut: Ribeye Medallions
- Pros: rich marbling, deeply flavorful; Cons: higher cost, watch for extra fat.
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Beef Cut: Tenderloin Medallions
- Pros: extra-tender texture; Cons: pricey, may feel lean without proper searing.
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Beef Cut: Shoulder/Chuck Medallions
- Pros: budget-friendly, robust flavor; Cons: needs careful searing to avoid toughness.
Other Ingredients (and Helpful Swaps)
- Tomatoes: They can brighten the sauce with a touch of acidity if you want a lighter finish. Swap tip: use a spoonful of tomato paste for depth, or a splash of crushed tomatoes if you crave a tomato-forward note.
- Onion: Adds natural sweetness and body to the base. Swap tip: green onions or shallots for a milder bite.
- Garlic: The aromatic backbone; gives the sauce its punch. Swap tip: garlic powder (about 1/4 teaspoon per clove) in a pinch, add early to bloom with the onions.
- Red Pepper: A pinch of heat can lift the glaze without overpowering the beef. Swap tip: crushed red pepper flakes; start with 1/4 teaspoon and adjust.
- Pasta: The vehicle for saucy beef; any shape works. Swap tip: gluten-free pasta or zucchini ribbons for a lighter, low-carb option.
- Herbs: Thyme is the star here, but you can mix in rosemary or parsley for brightness. Swap tip: dried thyme (1 teaspoon) if fresh isn’t available.
Ingredients
- Sauce
- 1 lb (450 g) beef sirloin medallions
- 2 tbsp (30 ml) olive oil
- 3 cloves garlic, minced (9 g)
- 1 small onion, finely chopped (110 g)
- 1 cup (240 ml) beef broth
- 1/2 cup (120 ml) dry white wine — optional
- 1 tsp (3 g) cornstarch + 1 tbsp (15 ml) cold water, to make a slurry
- 2 tsp fresh thyme leaves (4 g) or 1 tsp dried thyme
- Pasta
- 8 oz (225 g) pasta (spaghetti, fettuccine, or linguine)
- Finish
- 1 tbsp (14 g) unsalted butter
- 1 tbsp (15 ml) lemon juice — optional
Directions
- Pat dry and season the beef medallions (3–5 min) — Pat dry with paper towels; season generously with kosher salt (about 3/4 tsp per 1 lb beef) and pepper. Let them sit briefly to take edge off the chill.
- Sear beef medallions until deeply browned (2–3 min per side) — Heat 2 tbsp oil in a heavy skillet over medium-high heat; sear until the edges look caramelized, about 2–3 minutes per side. Transfer to a plate and rest while you build the sauce.
- Sauté onion and garlic until translucent (3–4 min) — In the same pan, reduce heat to medium; add onion and garlic, cooking until soft and fragrant with lightly browned edges.
- Deglaze and simmer the sauce (4–6 min) — Pour in beef broth and wine (if using); scrape up brown bits from the pan; bring to a gentle simmer and reduce slightly.
- Thicken the sauce and finish (2–3 min) — Stir in the cornstarch slurry; simmer until the sauce coats the back of a spoon. Add thyme and butter, stirring until glossy; season with salt and pepper to taste.
- Cook pasta to al dente (8–10 min) — In a separate pot, boil salted water and cook pasta until just tender; reserve a splash of pasta water, then drain.
- Finish and serve (1–2 min) — Return medallions to the pan to heat through in the sauce, then toss with a little pasta or plate the medallions alongside the pasta and spoon the sauce over top. If desired, finish with lemon juice for brightness.
How to Store Leftovers
- Refrigerate in an airtight container within 2 hours of cooking; use within 3 days.
- Reheat on the stovetop over low heat with a splash of broth or water, stirring until warmed through and the sauce is cohesive.
- You can freeze the beef and sauce separately for up to 2 months; thaw in the fridge before reheating.
What to Serve With Garlic Thyme Beef Medallions
- Garlic butter potatoes: Crispy-on-the-outside, fluffy-inside potatoes pair beautifully with the beef’s sauce.
- Steamed green beans with a lemony touch: Bright, crisp greens echo the herb brightness in the dish.
- Arugula salad with shaved parmesan: A peppery bite and a sharp finish balance the rich sauce.
Variations & Tips
- Spicier vibe: Add a pinch of crushed red pepper flakes to the sauce for a gentle kick.
- Creamier finish: Stir in 1–2 tablespoons of crème fraîche or heavy cream at the end for a silkier sauce.
- Gluten-free option: Use your favorite gluten-free pasta; ensure the broth is certified GF if needed.
- Canned swap: If you only have canned beef broth, use a 1:1 swap and reduce simmer a bit to keep depth.
- Herb swap: If fresh thyme isn’t available, use 1 teaspoon dried thyme (reduce other thyme by about half).
Enjoy Your Garlic Thyme Beef Medallions
We hope this dish becomes a reliable weeknight staple. With a quick sear, a silky thyme-garlic glaze, and a flexible pairing—whether lush pasta or creamy potatoes—you’ve got a satisfying meal that feels special and cooked with care. Enjoy your Garlic Thyme Beef Medallions tonight.