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Heat oil in a large skillet over medium‑high heat.
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Sear medallions 2–3 minutes per side until well browned.
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Transfer to a plate; they will finish cooking in the sauce.
Make the gravy
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In the same skillet, reduce heat to medium and add butter.
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Sauté onion/leeks 3–5 minutes until softened and lightly golden.
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Stir in garlic; cook 30 seconds.
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Sprinkle flour over and cook 1–2 minutes, stirring.
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Whisk in beef broth gradually, scraping up browned bits.
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Add Worcestershire and Dijon. Simmer 3–5 minutes until slightly thickened.
Finish with cream and beef
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Stir in cream and bring to a gentle simmer.
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Return beef (and any juices) to the pan, turning to coat in gravy.
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Simmer on low 4–6 minutes, or until internal temp is about 135–145°F (57–63°C) in the thickest part, with 145°F plus a short rest as a widely recommended safe minimum for whole cuts.
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Taste gravy and adjust salt and pepper.
Serve
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Garnish with parsley.
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Serve beef medallions and plenty of gravy over mashed potatoes, egg noodles, rice, or crusty bread.
This swap keeps the same rich, glossy gravy and technique as the pork version, but uses beef and its cooking temperature guidelines for a steak‑style main dish.
