Thick slices of beef tenderloin or sirloin are seared until beautifully browned, then simmered in a silky onion‑studded gravy. The result is a rich, steakhouse‑style dinner that comes together in one pan and is perfect over mashed potatoes, noodles, or rice.
Ingredients
Beef
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1–1 1/4 lb beef tenderloin or sirloin, trimmed
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon smoked or sweet paprika
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2 tablespoons all‑purpose flour (for dredging)
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2 tablespoons olive oil or vegetable oil
Gravy
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2 tablespoons unsalted butter
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1 small onion or 2–3 green onions/leeks, thinly sliced
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2 cloves garlic, minced
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2 tablespoons all‑purpose flour
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1 1/2 cups beef broth
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1 tablespoon Worcestershire sauce
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1 teaspoon Dijon mustard (optional)
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1/3–1/2 cup heavy cream or half‑and‑half
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Salt and black pepper to taste
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Chopped fresh parsley for garnish
Instructions
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Prep the beef
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Slice beef into 1–1 1/4‑inch medallions.
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Pat dry with paper towels. Season both sides with salt, pepper, and paprika.
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Dredge lightly in flour, shaking off excess.
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Sear
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