Seared Beef Tenderloin Medallions with Garlic Herb Pasta

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Indulge in a restaurant-quality meal right in your own home with these Seared Beef Tenderloin Medallions accompanied by garlic herb pasta. This elegant dish combines perfectly cooked beef with a light and flavorful pasta, making it an ideal choice for a weeknight dinner or a special occasion. The rich flavors and stunning presentation will surely impress your family and friends.

Why You’ll Love This Recipe

This dish is not only delicious but also straightforward to prepare. You’ll find it perfect for any night when you want to create something special without spending hours in the kitchen.

• Quick and Easy: Ready in under 30 minutes.
• Flavorful: A delightful combination of herbs and garlic.
• Versatile: Perfect for both casual dinners and special occasions.
• Impressive Presentation: Beautifully plated for a gourmet experience.

Ingredients

• 1 pound beef tenderloin, cut into 1-inch medallions
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• Salt and pepper, to taste
• 8 ounces spaghetti or fettuccine pasta
• 2 tablespoons unsalted butter
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

How to Make Beef Tenderloin Medallions

1. Start by heating a large pot of salted water to boil for the pasta. Once boiling, add the pasta and cook according to package instructions until al dente.
2. While the pasta cooks, season the beef tenderloin medallions generously with salt and pepper on both sides.
3. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the beef medallions to the skillet, making sure not to overcrowd the pan.
4. Sear the medallions for about 3-4 minutes on each side for medium-rare, or until they reach your desired doneness. Use a meat thermometer to check for doneness; 130°F is medium-rare.
5. Once cooked, remove the medallions from the skillet and let them rest on a plate, covered with foil to keep warm.
6. In the same skillet, reduce the heat to medium and add the minced garlic, rosemary, and thyme. Sauté for about 1 minute until fragrant.
7. Drain the pasta and add it to the skillet with the garlic and herbs, along with the butter and Parmesan cheese. Toss everything together until the pasta is well coated.
8. Serve the garlic herb pasta alongside the seared beef tenderloin medallions, garnishing with chopped parsley.

Tips for the Best Results

• Allow the beef to come to room temperature before cooking for even cooking.
• Use a heavy skillet, preferably cast iron, for a perfect sear.
• Adjust cooking time based on the thickness of the medallions for your preferred doneness.
• Reserve some pasta cooking water to adjust the sauce consistency if needed.

Easy Variations

• Substitute the beef with chicken breast or pork tenderloin for a different protein.
• Add vegetables such as sautéed spinach, cherry tomatoes, or bell peppers to the pasta for added color and nutrition.
• Experiment with different herbs like basil or oregano for a unique flavor twist.

What to Serve With It

• A simple green salad with a light vinaigrette.
• Roasted vegetables, such as asparagus or Brussels sprouts.
• Crusty bread to soak up the delicious garlic butter sauce.
• A glass of red wine to complement the richness of the beef.

Storage and Reheating

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Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm the pasta in a skillet over low heat, adding a splash of water or broth to prevent it from drying out. Reheat the beef in a microwave or skillet until warmed through.

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