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A gourmet skillet dinner with rich, savory depth and a touch of rustic charm.

Looking to impress without spending hours in the kitchen? These pan-seared beef medallions deliver all the elegance of a steakhouse meal—right from your stovetop. Perfectly seared filet mignon or tenderloin cuts are paired with deeply caramelized onions and a glossy thyme-infused glaze, finished with a hint of balsamic sweetness.

It’s bold, buttery, and irresistibly rich. Ideal for a cozy dinner with roasted potatoes, a side of greens, or a hunk of crusty bread to mop up that dreamy sauce.

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Ingredients

For the Beef:

• 4 beef medallions (filet mignon or tenderloin, ~1½ inches thick)
• Salt & freshly ground black pepper, to taste
• 2 tbsp olive oil
• 2 tbsp butter

For the Caramelized Onions:

• 1 large yellow onion, thinly sliced into rings
• 3–4 fresh thyme sprigs (plus more for garnish)
• 2 cloves garlic, smashed

For the Glaze:

• ½ cup beef broth
• 2 tbsp balsamic vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp brown sugar

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Instructions

1. Caramelize the Onions

In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium heat.
Add the sliced onions and a pinch of salt.
Cook slowly for 15–20 minutes, stirring occasionally, until the onions are deeply golden and jammy.
Transfer to a bowl and set aside.

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2. Sear the Beef

Pat the beef medallions dry with paper towels—this helps ensure a good sear.
Season both sides generously with salt and pepper.

In the same skillet, add the remaining 1 tbsp olive oil and 1 tbsp butter over medium-high heat.
Toss in the thyme sprigs and smashed garlic to infuse the fat with flavor.

Add the medallions and sear for 3–4 minutes per side for medium-rare (adjust based on thickness and doneness preference).
Transfer to a plate, tent loosely with foil, and let them rest.

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3. Make the Thyme Glaze

With the heat on medium, deglaze the skillet with beef broth, scraping up the browned bits.
Add in the balsamic vinegar, Worcestershire sauce, and brown sugar.
Simmer for 4–5 minutes, until reduced and slightly syrupy.

Return the caramelized onions to the skillet and stir to coat them in the glaze.

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4. Finish & Serve

Spoon the caramelized onions and glaze over the rested beef medallions.
Garnish with fresh thyme sprigs and serve hot.

For presentation, serve right in the skillet or plate individually with sides like garlic mashed potatoes, green beans almondine, or roasted root vegetables.

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Chef’s Tips & Variations

• For extra richness, stir a touch of cold butter into the glaze just before serving.
• No beef broth? Try a splash of red wine or even mushroom broth for umami depth.
• Want it sweeter? Add a drizzle of honey or maple syrup for balance.

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Prep & Cook Time

• Prep time: 10 minutes
• Cook time: 25–30 minutes
• Serves: 4

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This dish is what weeknight dreams are made of—minimal ingredients, maximum flavor, and a stunning skillet presentation that screams “gourmet.” It’s cozy, classy, and deeply satisfying every single time.