# Garlic Butter Steak Medallions with Roasted Garlic Herb Cream Sauce
## Description
These Garlic Butter Steak Medallions with Roasted Garlic Herb Cream Sauce are rich, tender, and packed with restaurant-style flavor. Thick beef tenderloin or filet mignon medallions are seasoned simply, seared over high heat until they develop a deep golden-brown crust, and then finished with butter, roasted garlic, and fresh herbs. A luxurious garlic herb cream sauce brings everything together, coating each juicy steak with a silky, savory finish.
The dish in the picture appears to feature beautifully seared steak medallions topped with caramelized roasted garlic cloves and fresh herbs, sitting in a generous layer of creamy garlic butter sauce. The contrast between the dark, caramelized steak crust and the golden sauce makes this an impressive main course for dinner parties, holidays, anniversaries, or a special weekend meal.
Despite its elegant presentation, this recipe is surprisingly manageable. The most important step is getting the pan hot enough before adding the steaks. A properly heated skillet creates the flavorful crust while keeping the center tender and juicy. Once the meat rests, the same pan is used to make the sauce, allowing all those browned steak bits to become part of the final flavor.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Course: Main Course
Cuisine: American-Inspired
Cooking Method: Pan-Seared
## Ingredients
### For the Steak Medallions
4 beef tenderloin medallions or filet mignon steaks, about 6–8 ounces each
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
½ teaspoon onion powder
1½ tablespoons olive oil
2 tablespoons unsalted butter
3 sprigs fresh thyme
2 sprigs fresh rosemary
### For the Roasted Garlic
12–16 peeled garlic cloves
1 tablespoon olive oil
1 tablespoon butter
Pinch of salt
¼ teaspoon black pepper
### For the Garlic Herb Cream Sauce
2 tablespoons unsalted butter
3 garlic cloves, finely minced
¾ cup beef broth
1 cup heavy cream
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
½ teaspoon dried Italian seasoning
1 teaspoon fresh thyme leaves
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh dill, optional
¼ cup freshly grated Parmesan cheese
Salt to taste
Freshly ground black pepper to taste
1 teaspoon fresh lemon juice, optional
### For Garnishing
Fresh parsley
Fresh thyme
Fresh dill
Roasted garlic cloves
Freshly cracked black pepper
## Instructions
### Step 1: Prepare the Steak
Remove the steak medallions from the refrigerator approximately 25–30 minutes before cooking. Allowing them to come closer to room temperature helps them cook more evenly.
Pat each steak completely dry using paper towels. Removing surface moisture is very important because wet meat tends to steam instead of developing a beautiful brown crust.
Season both sides generously with salt, black pepper, garlic powder, and onion powder. Press the seasoning gently onto the surface of the beef.
### Step 2: Prepare the Garlic
Heat 1 tablespoon olive oil and 1 tablespoon butter in a small skillet over medium-low heat.
Add the peeled garlic cloves and season lightly with salt and pepper.
Cook the garlic slowly for approximately 8–12 minutes, turning occasionally, until the cloves become golden brown, tender, and lightly caramelized.
Keep the heat moderate because garlic can quickly become bitter if burned.
Once tender, remove the garlic cloves from the skillet and set them aside.
### Step 3: Heat the Skillet
Place a heavy cast-iron skillet or stainless-steel pan over medium-high to high heat.
Allow the skillet to become very hot before adding the meat.
Add 1½ tablespoons olive oil. Once the oil begins to shimmer, carefully place the steak medallions into the skillet.
Do not overcrowd the pan. If necessary, cook the steaks in batches.
### Step 4: Sear the Steak Medallions
Let the steaks cook without moving them for approximately 3–4 minutes on the first side.
Once a dark golden-brown crust has developed, flip each steak.
Cook for another 2–3 minutes.
Reduce the heat slightly and add 2 tablespoons butter, fresh thyme, and rosemary.
As the butter melts and begins to foam, tilt the skillet carefully and use a spoon to repeatedly baste the steaks with the melted herb butter.
Continue cooking until the steaks reach your preferred level of doneness.
For medium-rare, aim for an internal temperature of approximately 130–135°F after resting.
For medium, aim for approximately 140–145°F.
For medium-well, cook to approximately 150–155°F.
Remember that the internal temperature will rise slightly while the meat rests.
### Step 5: Rest the Steak
Transfer the cooked steaks to a clean plate or wooden serving board.
Loosely cover with foil and allow them to rest for 7–10 minutes.
Resting allows the juices inside the meat to redistribute, producing a more tender and juicy steak.
Do not immediately slice the steaks after cooking.
### Step 6: Make the Garlic Herb Cream Sauce
Keep the same skillet over medium heat.
If there is an excessive amount of fat remaining, carefully remove some, but leave the flavorful browned bits in the pan.
Add 2 tablespoons butter.
Once melted, add the minced garlic and cook for about 30 seconds, stirring continuously.
Pour in the beef broth and scrape the bottom of the skillet with a wooden spoon to release the browned pieces.
Allow the broth to simmer for approximately 2–3 minutes.
Reduce the heat to medium-low and add the heavy cream.
Stir in Dijon mustard, Worcestershire sauce, Italian seasoning, fresh thyme, parsley, and dill if using.
Allow the sauce to gently simmer for approximately 3–5 minutes.
Do not boil aggressively because the cream may separate.
Add the Parmesan cheese and stir until completely melted.
Taste the sauce and season with salt and freshly ground black pepper as needed.
For a slightly brighter flavor, stir in 1 teaspoon fresh lemon juice.
### Step 7: Return the Steak to the Sauce
Place the rested steak medallions back into the skillet or arrange them on a large wooden serving board.
Spoon the warm garlic herb cream sauce generously around and over the steak.
Arrange the caramelized roasted garlic cloves on top of the steaks.
Spoon a little extra sauce over the garlic.
### Step 8: Garnish and Serve
Sprinkle chopped parsley, thyme, or dill over the top.
Add freshly cracked black pepper.
Serve immediately while the steak is warm and the sauce is creamy.
For a presentation similar to the picture, arrange the medallions in a line on a long wooden serving board and pour the sauce generously underneath and around them.
## Tips for the Best Steak Medallions
Choose thick steaks whenever possible. Thick beef tenderloin medallions are easier to sear without accidentally overcooking the center.
Always dry the steak before seasoning. Surface moisture prevents proper browning.
Do not constantly move the steak around the pan. Allowing it to remain undisturbed during the first few minutes creates the caramelized crust.
Use a meat thermometer if you want consistent results. Tenderloin can become dry when overcooked.
Freshly grated Parmesan works better than pre-shredded cheese because packaged shredded cheese often contains anti-caking ingredients that can affect the texture of the sauce.
Cook the garlic slowly. Golden garlic tastes sweet and buttery, while burned garlic becomes bitter.
Let the steaks rest before serving. Cutting immediately causes the flavorful juices to run out onto the plate.
Add herbs near the end of cooking so they retain their fresh flavor.
## Recipe Notes
Beef tenderloin is especially suitable for this dish because of its tender texture. Filet mignon, sirloin medallions, ribeye steaks, or New York strip steaks may also be used.
If you do not want to use heavy cream, half-and-half can be substituted, although the finished sauce will be thinner.
Chicken broth may be used instead of beef broth, but beef broth creates a richer steakhouse-style flavor.
If your sauce becomes too thick, stir in 1–2 tablespoons of additional broth.
If it is too thin, simmer it gently for another few minutes.
The Parmesan cheese is optional but adds savory depth and naturally thickens the cream sauce.
Fresh dill gives the dish a distinctive herbal finish similar to the green garnish visible in the photograph. If you do not enjoy dill, simply use parsley and thyme.
## Serving Ideas
These creamy garlic steak medallions pair beautifully with mashed potatoes because the potatoes absorb the rich sauce.
Other excellent side dishes include roasted baby potatoes, garlic mashed potatoes, buttered green beans, grilled asparagus, sautéed mushrooms, roasted carrots, creamed spinach, Brussels sprouts, or a simple garden salad.
For a lighter meal, serve the steak with steamed broccoli, roasted cauliflower, zucchini, or a fresh arugula salad.
Warm crusty bread is another excellent addition because it can be used to soak up the remaining garlic herb cream sauce.
## Storage
Allow leftover steak and sauce to cool before transferring them to an airtight container.
Store in the refrigerator for up to 3 days.
For the best results, store extra sauce separately from the steak whenever possible.
Reheat gently in a covered skillet over low heat.
Add a splash of beef broth or cream if the sauce has thickened too much in the refrigerator.
Avoid reheating the steak at very high heat because tenderloin can quickly become overcooked.
Freezing is possible, but cream sauces may change texture after thawing. For the best quality, this recipe is recommended fresh.
## Nutritional Information
Approximate nutrition per serving:
Calories: 650–720 kcal
Protein: 43–48 g
Carbohydrates: 7–9 g
Fat: 48–53 g
Saturated Fat: 22–25 g
Fiber: 1 g
Sugar: 2–3 g
Sodium: 700–850 mg
Iron: approximately 4 mg
Calcium: approximately 150 mg
Potassium: approximately 650 mg
Nutritional values are estimates and will vary depending on the size of the steaks, amount of sauce served, specific ingredients, and brands used.
## Benefits
Beef is an excellent source of high-quality protein, which supports muscle maintenance, tissue repair, and overall body function.
It also provides several important nutrients, including iron, zinc, selenium, and vitamin B12.
Iron supports healthy red blood cell production and oxygen transportation throughout the body.
Vitamin B12 plays an important role in normal nerve function and red blood cell formation.
Garlic contributes natural plant compounds and adds significant flavor without requiring excessive amounts of additional seasoning.
Fresh herbs such as parsley, thyme, rosemary, and dill provide antioxidants and allow the dish to develop a complex flavor using simple ingredients.
Because this recipe is rich in butter and cream, it is best enjoyed as part of a balanced diet alongside vegetables or a fresh salad.
## Frequently Asked Questions
### What cut of beef is best for steak medallions?
Beef tenderloin or filet mignon is the best choice because it is naturally tender and cooks quickly. Sirloin medallions can also be used for a more affordable version.
### How do I get a restaurant-style crust?
Dry the steak thoroughly, use a very hot heavy skillet, add only a small amount of oil, and avoid moving the steak for the first few minutes of cooking.
### Can I make this without heavy cream?
Yes. Half-and-half can be substituted, although the sauce will be lighter and slightly thinner.
### Can I prepare the sauce ahead of time?
Yes. The sauce can be prepared several hours ahead and refrigerated. Reheat it gently and add a small splash of cream or beef broth if necessary.
### Why should steak rest before slicing?
Resting allows the juices inside the meat to redistribute. If the steak is cut immediately after cooking, much of the juice can escape onto the plate.
### Can I use roasted garlic instead of pan-cooked garlic?
Absolutely. Whole roasted garlic cloves are excellent for this recipe and will provide an even softer, sweeter garlic flavor.
### What should I serve with this steak?
Mashed potatoes, roasted vegetables, asparagus, green beans, sautéed mushrooms, or crusty bread all work especially well.
### Can I use ribeye instead?
Yes. Ribeye will produce an even richer flavor because it contains more marbling, although the dish will also have a higher fat content.
### How can I make the sauce thicker?
Let it simmer gently for a few additional minutes or stir in a little more Parmesan cheese.
### How can I thin the sauce?
Add beef broth, cream, or a small splash of milk until the desired consistency is reached.
### Can I cook the steak well-done?
Yes, although beef tenderloin is generally juicier when cooked medium-rare to medium. If preparing it well-done, reduce the heat after searing so the exterior does not burn before the center finishes cooking.
### Can I make this recipe for a dinner party?
Yes. It is an excellent dinner-party recipe because the roasted garlic and sauce can be prepared in advance. Sear the steaks shortly before serving, prepare the final sauce, then arrange everything on a large serving board for an impressive restaurant-style presentation.
