Steakhouse luxury meets slow-braised comfort — these Braised Beef Medallions are seared hard, braised low and slow in a rich mushroom-onion sauce, and crowned with roasted bone marrow that melts right into the meat. The gremolata finish cuts through the richness with a bright, garlicky lift. This is the kind of plate that makes a Tuesday feel like an occasion.
Ingredients
- 4 beef medallions (about 6 oz / 170 g each), at room temperature
- Kosher salt and freshly cracked black pepper
- 2 tbsp olive oil
- 2 tbsp butter, divided
- 8 oz (225 g) cremini mushrooms, sliced
- 1 large yellow onion, sliced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1/2 cup dry red wine
- 2 cups beef stock
- 2 sprigs fresh thyme, plus extra for garnish
- 1 bay leaf
- 4 cross-cut marrow bones (about 3 inches each)
- 2 tbsp chopped fresh parsley
- 1 tsp lemon zest
- 1 small garlic clove, grated
Instructions
- Sear the medallions: Pat the beef medallions dry and season generously with salt and pepper. Heat the olive oil in a heavy oven-safe skillet or Dutch oven over high heat. Sear the medallions 2–3 minutes per side until deeply browned. Transfer to a plate.
- Build the braise: Reduce heat to medium. Add 1 tbsp butter to the same pan, then the mushrooms and onion. Cook 8–10 minutes until golden and softened. Stir in the garlic and tomato paste; cook 1 minute. Pour in the red wine, scraping up all the browned bits, and let it reduce by half.
- Braise low and slow: Heat oven to 325°F (165°C). Add the beef stock, thyme, and bay leaf. Return the medallions to the pan, nestling them into the sauce. Cover and braise in the oven 1 1/2–2 hours until fork-tender and succulent.
- Roast the marrow: While the beef braises, roast the marrow bones on a small tray at 400°F (200°C) for 15–18 minutes until the marrow is soft, bubbling, and lightly browned on top. Season with flaky salt.
- Make the gremolata: Stir together the parsley, lemon zest, and grated garlic in a small bowl.
- Plate and serve: Lift each medallion onto a warm plate, spoon over the mushroom-onion sauce, and top each with a roasted marrow bone. Sprinkle with gremolata and fresh thyme, and serve immediately.
Pro tip: Don’t skip the hard sear — those browned bits are the foundation of the sauce. And ask your butcher for marrow bones cut across (canoe-style) so they sit neatly on top of each medallion.
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Estimated nutrition per serving: 780 calories, 52g protein, 9g carbs, 58g fat.
