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Garlic Pepper Steak Medallions with Buttery Mashed Potatoes

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A decadent yet simple dish featuring seasoned steak medallions paired with creamy buttery mashed potatoes.

Ingredients

Scale
  • 1.5 lb beef tenderloin or sirloin, cut into 8 medallions (about 1.5 inches thick)
  • 1.5 tsp coarse kosher salt
  • 2.5 tsp freshly ground black pepper
  • 4 cloves garlic, finely minced
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh rosemary, finely chopped
  • 1/3 cup low-sodium beef broth
  • 1/4 cup dry red wine or additional beef broth
  • 2 tbsp cold unsalted butter (for finishing the pan sauce)
  • Optional: a squeeze of fresh lemon juice or 1 tsp Worcestershire sauce
  • 2 lb russet or Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
  • 1.5 tsp kosher salt (for boiling water)
  • 4 tbsp unsalted butter, room temperature, cut into pieces
  • 1/2 to 3/4 cup warm whole milk or half-and-half
  • 1/4 cup sour cream or heavy cream (optional)
  • 1/2 tsp garlic powder or 1 clove garlic, gently smashed
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp fresh parsley, finely chopped (for garnish)
  • Additional cracked black pepper
  • Flaky sea salt (optional)

Instructions

  1. Prepare the Steak Medallions: Pat the steak medallions dry with paper towels on all sides. In a small bowl, mix the salt, coarse black pepper, and garlic powder. Season the medallions generously on all sides and let them rest at room temperature for 20–30 minutes.
  2. Start the Mashed Potatoes: Place the peeled, chunked potatoes in a pot and cover with cold water. Add 1.5 tsp kosher salt. Bring to a boil over medium-high heat, then cook for 12–18 minutes until very tender.
  3. Sear the Steak Medallions: Heat a large skillet over medium-high heat. Add the olive oil and 2 tbsp unsalted butter. Sear the medallions for 3–4 minutes on each side, adding garlic and herbs midway through cooking.
  4. Baste and Rest the Steak: Baste the tops of the medallions with the butter and juices during the last minute of cooking. Transfer and let rest for 8–10 minutes.
  5. Make the Garlic Pepper Pan Sauce: Deglaze the pan with red wine, then add beef broth and let it reduce by half. Whisk in cold butter until the sauce is silky.
  6. Finish the Buttery Mashed Potatoes: Drain the potatoes, mash them with butter and warm milk, and season to taste.
  7. Plate the Dish: Place mashed potatoes on each plate, add steak medallions, and drizzle with pan sauce. Garnish before serving.
  8. Serve immediately with any remaining sauce on the side.

Notes

Allow the steak to rest after cooking for more tenderness. Use room temperature ingredients for fluffy mashed potatoes.

Nutrition

Find it online: https://thestationrecipes.com/garlic-pepper-steak-medallions-buttery-mashed-potatoes/

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