Seared Medallions with Red Wine Pan Sauce and Herbed Mashed Potatoes Recipe

 A restaurant‑style plate that pairs tender seared meat medallions with a glossy, reduced red‑wine pan sauce and a generous mound of creamy herbed mashed potatoes. The medallions are quickly seared to form a deeply caramelized crust while maintaining a juicy interior; the pan sauce is built from the fond released during searing, deglazed with red wine, and finished with butter for sheen and depth. The mashed potatoes are whipped until silky and flavoured with butter, cream, fresh herbs, and a subtle note of roasted garlic. This dish balances savory richness with bright aromatics and textural contrast — crisp exterior on the meat, smooth potatoes, and a spoonable sauce that ties everything together. It’s ideal for a special weeknight dinner or entertaining because the components are straightforward, scale easily, and allow timing strategies to serve everything hot and composed.

Ingredients

Serves 4

For the medallions

    Meat: 700–900 g (1.5–2 lb) beef tenderloin, pork tenderloin, or boneless pork chops trimmed and sliced into 2–3 cm (3/4–1 in) thick medallions
    Salt: 1 1/2 teaspoons kosher salt, plus extra to finish
    
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    Black pepper: 1/2–1 teaspoon freshly ground
    Smoked paprika or ground black pepper: 1/4 teaspoon (optional, for color and warmth)
    Olive oil: 2 tablespoons for searing
    Unsalted butter: 2 tablespoons (for basting towards the end)
    Fresh thyme or rosemary: 2–3 sprigs for basting (optional)
    Shallot: 1 small, finely minced (for the pan sauce)
    Garlic: 1 clove, smashed and then minced (for pan sauce)

For the red wine pan sauce

    Dry red wine: 180–240 ml (3/4–1 cup) — choose a medium‑bodied wine you enjoy drinking (Cabernet, Merlot, or Pinot Noir)
    
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    Low‑sodium beef or chicken stock: 240–360 ml (1–1 1/2 cups)
    Dijon mustard: 1 teaspoon (optional, for emulsion and brightness)
    Unsalted butter: 2 tablespoons cold, cubed (for mounting/finishing)
    Fresh parsley: 1 tablespoon chopped for freshness
    Salt and freshly ground black pepper to taste

For the herbed mashed potatoes

    Russet or Yukon Gold potatoes: 1.2 kg (about 2.5 lb), peeled and cut into even chunks
    Unsalted butter: 60 g (4 tablespoons), plus extra for finishing
    
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    Heavy cream or whole milk: 120–180 ml (1/2–3/4 cup), warmed
    Roasted garlic: 1–2 cloves, mashed (optional for depth)
    Fresh chives and parsley: 2 tablespoons each, finely chopped
    Salt: 1 1/2 teaspoons, adjusted to taste
    Black pepper: 1/2 teaspoon
    Cream cheese or sour cream: 2 tablespoons (optional for silkiness)

Garnish and finishing

    Flaky sea salt for finishing
    Microgreens or extra chopped parsley for color
    Cracked black pepper to taste

Equipment needed

    Heavy skillet (cast iron or stainless steel recommended)
    Saucepan for potatoes
    Medium saucepan for sauce reduction (optional if sauce made in searing pan)
    
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    Potato ricer or masher, whisk, tongs, thermometer (optional) for precise doneness

Instruction


    Bring everything to room temperature and prep
        Take meat out of the refrigerator 20–30 minutes before cooking to reach near room temperature; this promotes even cooking and a better sear. Peel and cut the potatoes into uniform pieces. Mince shallot, mince garlic, and chop herbs. Preheat oven to 90–100°C (200–210°F) if holding cooked medallions warm while finishing sauce and potatoes.
    
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    Cook the potatoes
        Place potato chunks in a large saucepan and cover with cold water by about 2 cm (1 inch). Add 1 teaspoon salt to the water. Bring to a gentle boil, then reduce to a simmer and cook until potatoes are tender when pierced, about 12–15 minutes depending on size. Drain thoroughly and return to the hot pot briefly to dry out any excess moisture over low heat for 1–2 minutes. Use a ricer or potato masher for the smoothest texture; if using a masher, avoid overworking which can make potatoes gluey.
    Make the mashed potatoes
        Warm the cream (or milk) and butter together until butter melts. Mash or rice the potatoes, then fold in the warm cream‑butter, roasted garlic, cream cheese or sour cream if using, and chopped herbs. Season with salt and pepper. Taste and adjust. Keep warm on the lowest heat with the lid on, or hold in a 90–100°C oven while searing the meat.
        
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    Season and sear the medallions
        Pat the meat medallions very dry with paper towels; moisture is the enemy of a good crust. Season both sides generously with salt and pepper and a light sprinkle of smoked paprika if desired. Heat a heavy skillet over medium‑high heat until very hot. Add the olive oil and swirl to coat. Sear the medallions without moving them for 2–3 minutes until a deep brown crust forms. Flip and sear the second side for 2 minutes. Reduce heat to medium; add butter and the sprigs of thyme or rosemary, and baste the medallions with the foaming butter for another 30–60 seconds until the desired internal temperature is reached (125–128°F / 52–53°C for medium‑rare beef; 145°F/63°C for pork). Use an instant‑read thermometer for precision. Transfer medallions to a plate and tent loosely with foil; place in the warm oven if needed.
    
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    Build the pan sauce
        Pour off all but 1–2 tablespoons of fat from the skillet, leaving browned bits stuck to the bottom (the fond). Over medium heat, add the minced shallot and cook until softened and translucent, about 1–2 minutes. Add the minced garlic and cook 30 seconds. Deglaze the pan with the red wine, scraping the fond with a wooden spoon, and reduce by about two‑thirds until syrupy. Add the stock and simmer until the sauce reduces to a nappe‑coating consistency, 6–10 minutes depending on liquid. Off heat, whisk in Dijon mustard if using, then swirl in cold cubed butter a few pieces at a time to emulsify and give the sauce a glossy finish. Adjust seasoning with salt and pepper, and stir in chopped parsley. If the sauce needs extra body, whisk in a small slurry of cornstarch (1 teaspoon cornstarch mixed with 1 tablespoon cold water) then simmer briefly.
    Finish and plate
        Spoon a bed of mashed potatoes onto warm plates, place two medallions atop each bed, and drizzle the pan sauce over the medallions and around the plate. Sprinkle with flaky sea salt and cracked black pepper, and garnish with microgreens or extra parsley. Serve immediately with extra sauce on the side.

Servings

    The recipe serves 4 with two medallions per person and a generous portion of mashed potatoes.
    Timing: Active cooking ~45 minutes; total time including resting and assembly ~1 hour. Scales easily for larger groups; cook medallions in batches and keep warm in a low oven.
    
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Note

Texture, timing, and troubleshooting

    Achieving the perfect sear: Use a hot pan and dry meat. If the pan isn’t hot enough the meat will steam rather than brown. Conversely, if the pan smokes excessively reduce the heat slightly. A cast‑iron skillet retains heat well and produces the best fond for sauce.
    Preventing overcooking: Remove medallions slightly under your target internal temperature; carryover heat will raise it a few degrees while resting. Resting for 5 minutes under foil lets juices redistribute for tender results.
    Sauce balance: The pan sauce is a balance of acid (wine), fat (butter), salt, and savory reduction. If the wine taste is too sharp, reduce further or add a pinch of sugar. If the sauce is too thin, reduce more or use the cornstarch slurry sparingly.
    Potato texture: For the silkiest mashed potatoes, use starchy potatoes (Russet) or a half‑and‑half blend with Yukon Gold for creaminess. Do not boil potatoes until falling apart; just until fork‑tender. Warm dairy incorporates more easily and gives a glossy, smooth mash. Avoid mechanical mixers on hot potatoes, which can develop gummy starch.
    Make‑ahead strategy: Potatoes can be made and kept warm in an ovenproof dish in a low oven; add a splash of warmed cream and whisk before serving to refresh texture. Medallions can be seared and finished quickly after a brief rest; alternatively, sear both sides and finish in a 180°C (350°F) oven for 6–10 minutes depending on thickness, then make the sauce in the skillet while they rest.
    Dietary swaps: For a lighter sauce, use a reduced‑sodium stock and omit some butter; finish with a splash of olive oil instead. For dairy‑free mashed potatoes, use warmed olive oil or a plant‑based cream and a dairy‑free buttery spread for richness.

Flavor variations and pairings

    Mushroom variation: Add sliced cremini or shiitake mushrooms sautéed after shallots to the sauce for earthiness. Finish with a splash of cream for a mushroom‑cream sauce.
    Peppercorn sauce: After deglazing, stir in a tablespoon crushed green or black peppercorns and finish with cream for a classic steakhouse sauce.
    Herb compound butter: Instead of mounting butter into the sauce, top each medallion with a slice of compound butter (parsley, lemon zest, garlic) for instant gloss and flavor.
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    Side pairings: Serve with roasted root vegetables, garlicky sautéed greens, or a sharp winter salad with mustard vinaigrette to cut richness. A glass of the red wine used in the sauce makes a cohesive pairing.

This Seared Medallions with Red Wine Pan Sauce and Herbed Mashed Potatoes recipe focuses on technique and flavor balance: confident searing, careful sauce reduction, and silk‑smooth potatoes. With practice, it becomes a reliable, elegant centerpiece that tastes like a restaurant meal made at home.