Restaurant-level decadence at home — these Beef Medallions with Bone Marrow Butter pair juicy, seared beef with melting roasted bone marrow and a rich mushroom-onion pan sauce. Every bite is buttery, beefy, and unapologetically indulgent.
Ingredients
- 4 beef tenderloin medallions (about 6 oz each)
- 4 cross-cut marrow bones (2-3 inches long)
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 8 oz mushrooms, sliced
- 1 small onion, thinly sliced
- 3 garlic cloves, minced
- 1/2 cup beef broth
- 1/4 cup red wine (optional)
- 2 tbsp butter, cold, for finishing
- Fresh thyme and parsley, chopped
- Salt and black pepper, to taste
Instructions
- Roast the marrow: Preheat oven to 425°F. Stand marrow bones cut-side-up in a small baking dish, season with salt and pepper, and roast 18-20 minutes until the marrow is soft and bubbling. Keep warm.
- Sear the medallions: Pat medallions dry and season generously with salt and pepper. Heat olive oil in a cast-iron skillet over high heat and sear 2-3 minutes per side until deeply browned.
- Build the pan sauce: Reduce heat to medium. Add butter, mushrooms, and onion; cook 5-6 minutes until golden. Stir in garlic, then deglaze with beef broth and wine, scraping up the browned bits. Simmer until slightly thickened.
- Finish with butter: Swirl in the cold butter off the heat for a glossy sauce. Stir in the fresh herbs.
- Crown and serve: Nestle the medallions in the sauce, spoon a roasted marrow slice over each one, and serve with the mushroom-onion pan sauce.
Pro tip: Scoop the marrow with a small spoon right at the table — its richness melts into the sauce and takes the whole dish up a notch.
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Estimated nutrition per serving: 590 calories, 45g protein, 8g carbs, 42g fat.
