Steak Medallions Dinner Recipe

Prepare the Steak

Slice the beef tenderloin into 1.5-inch thick medallions. Season with salt, black pepper, and fresh rosemary on both sides.

Grill the Steak

Preheat the grill to medium-high heat. Brush the grill grates with olive oil to prevent sticking. Grill the steak medallions for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest.

Cook the Potatoes

Peel and chop the russet potatoes into quarters. Boil in salted water for 15-20 minutes or until fork-tender. In the last 5 minutes of cooking, add the garlic cloves to the boiling water.

Mash the Potatoes

Drain the potatoes and garlic and return to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy. Adjust seasoning if necessary.

Sauté Shallots and Garlic

In a saucepan, melt butter over medium heat. Add finely chopped shallots and minced garlic. Sauté until softened and fragrant, about 3 minutes.

Make the Sauce

Stir in the Dijon mustard and Worcestershire sauce, cooking for an additional minute. Pour in the beef broth and let it simmer for about 5 minutes until slightly thickened. Stir in chopped fresh parsley and season with salt and black pepper.