Pan-Seared Beef Medallions with Garlic Butter and Crispy Onion Frizzles
Experience the elegance of a classic steakhouse dish reimagined with simple, yet impactful ingredients. These pan-seared beef medallions boast a perfect, golden-brown crust, locking in their succulent juices, while remaining tender and rosy within. The aromatic garlic butter, melting luxuriously over each medallion, infuses every bite with a rich, savory depth that is utterly irresistible. Adding a delightful textural contrast are the crispy onion frizzles, delicate strands of onion fried to a golden crisp, offering a sweet crunch that elevates the entire presentation. This dish is a celebration of precise cooking techniques and the harmonious interplay of textures and flavors, making it a truly memorable and impressive meal for any occasion. It's a testament to how humble ingredients can be transformed into a culinary masterpiece with careful attention.
Ingredients
- •2 beef medallions or small steaks (approx. 180g each)
- •1 large onion, thinly sliced into rings
- •3 cloves garlic, minced
- •30ml olive oil
- •20g unsalted butter
- •5g salt, or to taste
- •2g black pepper, freshly ground, or to taste
- •30g plain flour, for dredging
- •Optional: A pinch of smoked paprika for color and aroma
Instructions
- 1
Pat the beef medallions dry with paper towels and season generously on both sides with salt and freshly ground black pepper. Set aside at room temperature for 10 minutes.
- 2
Prepare the crispy onion frizzles: Toss the thinly sliced onion rings with the plain flour until evenly coated. Heat 15ml of olive oil in a medium skillet over medium-high heat. Fry the floured onion rings in batches until golden brown and crispy, about 2-3 minutes per batch. Remove with a slotted spoon and drain on paper towels, seasoning lightly with salt.
- 3
In a separate large skillet, heat the remaining 15ml of olive oil over medium-high heat until shimmering. Carefully place the seasoned beef medallions into the hot skillet.
- 4
Sear the medallions for 3-4 minutes per side for medium-rare, or adjust cooking time to your desired doneness. For a perfect crust, avoid moving the meat too much during searing.
- 5
During the last minute of cooking, add the unsalted butter and minced garlic to the skillet. As the butter melts, spoon the fragrant garlic butter over the beef medallions continuously to baste them, infusing them with rich flavor.
- 6
Remove the beef medallions from the skillet and let them rest on a cutting board for 5 minutes. Resting allows the juices to redistribute, ensuring a tender and moist result.
- 7
Slice the rested beef medallions into thick slices if desired, or serve whole.
- 8
Arrange the beef medallions on plates, spooning any remaining garlic butter from the skillet over them, and crown generously with the crispy onion frizzles. An optional pinch of smoked paprika can be sprinkled for extra color and aroma.
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