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Tender Beef Medallions with Chimichurri Sauce
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Beef Medallions with Chimichurri Sauce

A quick and easy beef dinner recipe made in under 30 minutes, but looks fancy. :)
Cook Time15 mins
Total Time15 mins
Course: Dinner
Author: Jenn


Chimichurri Sauce

  • 1 cup chopped Italian parsley
  • 2 large cloves garlic minced
  • 2 Tbsp. fresh oregano. chopped OR 2 tsp. dried oregano
  • 1/3 cup good quality olive oil
  • 2 Tbsp. white wine vinegar
  • 1/2 tsp. kosher salt
  • 1/8 tsp. fresh cracked pepper

Beef Medallions:

  • 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!