Tender Beef Medallions cooked to perfection and served with a flavorful Chimichurri Sauce! A quick and easy dinner recipe made in under 30 minutes (but looks fancy)!
You will flip for these tender & juicy Beef Medallions with flavorful Chimichurri Sauce! I’ll show you how to cook the perfect Beef Medallions (Beef Tenderloin cutlets) and whip up a quick chimichurri sauce to slather them in! I also want to do a bit of bragging about my recent travels. 😉 (Thank you Universal Studios Orlando for sponsoring this post today! All opinions are my own.)
Earlier this month I was lucky enough to be invited to Orlando, Florida to the Universal Resort with 13 other fun blogger friends, all thanks to Universal Studios! We were spoiled like crazy and had so much fun.
We were able to eat at several of the restaurants around Universal Studios but my favorite dinner I had was the Beef Medallions with Chimichurri Sauce at Mythos Restaurant in Universal’s Islands of Adventure. I devoured every bite of it. Because it was so delicious, I had to recreate it at home for my family.
Today I’m sharing with you my copycat recipe of Mythos Beef Medallions and Chimichurri Sauce, inspired by my trip to Universal Studios! I have to admit, I wasn’t sure what exactly a beef medallion was so I asked the butcher at my favorite supermarket. He told me “medallion” is just the shape of the meat and steered me over to the beef tenderloins. He told me beef medallions are a small cut of the tenderloin and is similar to the filet mignon. It’s a very tender piece of meat that also cooks fast, making it a great protein to make on a busy day.
It also looks fancy, so it’s perfect for special occasions. (Father’s Day is coming up, wink wink!) Using a cast iron skillet, you get the perfect crust on the steak, with very little effort. All you need is a little olive oil and kosher salt and it creates the best flavor.
The chimichurri sauce is the perfect compliment to the Beef Medallions. I made an “authentic” Argentinian Chimichurri, which uses no cilantro and also includes oregano. Just toss everything in a food processor and it’s done! Just a warning that after you make this, you may get the urge to drink it, it is THAT good, lol!
Mythos served this with fingerling potatoes and a corn succotash, which were both yummy. Here are a few more side dishes that would pair perfectly with this deletable dinner:
Now that you want to lick your screen, let me brag a little bit about this amazing trip I had the pleasure of going on. Like I mentioned earlier, I visited Orlando, Florida and we were lucky to visit Universal Studios theme parks as well as stay on site at Cabana Bay Hotel. If you haven’t heard of this hotel, you need to go check it out! It had a fun retro theme but with a modern spin. The pools were amazing! Below was the view from my cute hotel room. I would definitely stay there again in the future.
The Cabana Bay offered free transportation to Universal Studios Park, but you could easily walk as well. Like the California Universal Studios version, it was right next to the City Walk, which is a really fun area full of restaurants, shopping, and sights. We ate at The Toothsome Chocolate Emporium in City Walk which has delicious food and these giant shakes with all kinds of amazing concoctions. I was in a food coma afterwards, ha!
Admittedly, I wasn’t looking forward to riding the rides as much as seeing the sights at Universal Studios. But after I went on my first ride, I was addicted! I wanted to ride ALL the rides! The Hollywood Rip Ride Rockit was my favorite of them all. We rode it a couple times, it was that fun! 🙂
One of my favorite areas of Universal Studios was getting to see the Harry Potter Diagon Alley. I read all the Harry Potter books so this was like stepping right into the movies & books. Such an amazing area with rides and shops and don’t forget Gringott’s Bank! If you’re a Harry Potter fan, this is a must-see. Universal Studios was so much fun, I can’t wait to go back!
Now without further ado, here’s the recipe and instructions for the Beef Medallions with Chimichurri Sauce:
- 1 cup chopped Italian parsley
- 2 large cloves garlic, minced
- 2 Tbsp. fresh oregano. chopped OR 2 tsp. dried oregano
- ⅓ cup good quality olive oil
- 2 Tbsp. white wine vinegar
- ½ tsp. kosher salt
- ⅛ tsp. fresh cracked pepper
- 2 pounds beef tenderloin, trimmed and cut into medallions
- olive oil
- salt & pepper
- In a food processor, blend together all the chimichurri ingredients. Pulse until blended and thickness desired. Can use right away or store in the refrigerator for even more flavor.
- Heat a cast iron skillet to medium-high. Drizzle the beef with olive oil and kosher salt. Place on hot pan and cook on each side for about 6-7 minutes, depending on thickness and temperature desired. Medium-Rare, about 125ºF and Medium about 135ºF. Let rest before cutting. Serve with chimichurri sauce and enjoy!
Another big THANK YOU Cabana Bay Beach Resorts, Universal Studios Orlando! And also to Kia, for the beautiful SUV’s you graciously offered us for our time in Orlando and to SquattyPotty who came all the way out to visit and gave us some great swag! Can’t wait to go back!
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(This was a sponsored post but as always, all opinions are my own.)