Introduction
There’s something truly irresistible about a tender, juicy beef medallion coated with a crispy Parmesan crust. It’s one of those dishes that feels both elegant and comforting—perfect for a special occasion or a cozy dinner with the family. But what really makes these Parmesan Beef Medallions stand out is the balance of textures: the medallions are tender and flavorful on the inside, while the Parmesan coating crisps up beautifully to provide a delightful crunch. It’s a dish that’s sure to impress anyone at your dinner table, yet it’s surprisingly simple to make.
This recipe has become one of my go-to meals for when I want to impress guests without spending hours in the kitchen. The idea came from my love for crispy, cheesy coatings and tender meats. One evening, I was experimenting with different cuts of beef and thought, “Why not try coating medallions in Parmesan for an extra crispy crunch?” That was the game-changer, and this recipe has since become a family favorite.
Whether you’re looking for a quick weeknight dinner or something to serve during a festive meal, these Parmesan Beef Medallions are the answer. It’s the perfect blend of savory, cheesy goodness and succulent beef that will have everyone asking for seconds!
Why You’ll Love This Recipe
Here are just a few reasons why these Parmesan Beef Medallions are a must-try:
- Easy to Make: With just a few simple ingredients, you can create a flavorful and impressive dish in no time.
- Crispy on the Outside, Tender on the Inside: The Parmesan crust forms a golden, crispy exterior, while the beef stays juicy and tender on the inside.
- Family-Friendly: Kids and adults alike will love the delicious combination of beef and cheese.
- Great for Special Occasions: Whether it’s a dinner party, holiday meal, or a special weeknight dinner, these medallions make a statement without requiring hours of prep time.
The combination of crispy Parmesan and tender beef creates the kind of dish that’s just as satisfying as it is delicious. Trust me, once you try it, it’ll become a regular in your recipe rotation!
Preparation Time and Servings
- Total Time: 40 minutes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Servings: This recipe serves 4 people.
Nutrition Facts (per serving):
- Calories: 350
- Protein: 38g
- Carbs: 7g
- Fat: 20g
Ingredients
For this dish, you’ll need a few basic ingredients that come together to create magic. Here’s what you’ll need:
- 4 beef tenderloin medallions (about 6 oz each): The star of the dish. Tenderloin is incredibly tender and juicy, making it perfect for this recipe.
- 1/2 cup grated Parmesan cheese: This adds that irresistible cheesy crust that makes these medallions so special.
- 1/2 cup breadcrumbs: For a bit of texture and crunch. You can use panko breadcrumbs for an even crispier finish.
- 1/4 cup all-purpose flour: This helps the Parmesan mixture stick to the beef.
- 2 large eggs: To bind the Parmesan coating to the beef.
- 2 tablespoons olive oil: For frying the medallions to perfection.
- 1 tablespoon garlic powder: Adds an aromatic, savory flavor that pairs beautifully with the beef and Parmesan.
- 1 tablespoon dried Italian seasoning: A blend of herbs like basil, oregano, and thyme gives the crust extra flavor.
- Salt and pepper to taste: Seasoning is key to enhancing the natural flavors of the beef.
- Fresh parsley (optional): For garnish and an extra pop of color.
Step-by-Step Instructions
Now, let’s dive into making these Parmesan Beef Medallions. Don’t worry—this recipe is simple and beginner-friendly. I’ll walk you through every step to ensure success.
- Prepare the beef medallions:
- Pat the beef tenderloin medallions dry with paper towels. This helps the coating stick better and ensures the beef sears properly.
- Season both sides of the medallions generously with salt and pepper. Be sure to coat them evenly, as this enhances the natural flavor of the beef.
- Set up your breading station:
- In one shallow bowl, combine the flour, garlic powder, and Italian seasoning. This will be the first step in coating the medallions.
- In another bowl, beat the eggs until they’re well-mixed and smooth.
- In a third shallow bowl, combine the breadcrumbs and grated Parmesan. This will form the crispy coating.
- Coat the medallions:
- Dredge each beef medallion first in the flour mixture, making sure it’s fully coated. Shake off any excess flour.
- Next, dip the medallion into the egg mixture, letting any excess drip off.
- Finally, coat the beef in the Parmesan-breadcrumb mixture, pressing gently to ensure the coating sticks. Repeat with all the medallions.
- Cook the medallions:
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the beef medallions to the skillet. Cook in batches if necessary to avoid overcrowding the pan.
- Sear the medallions for 3-4 minutes per side, or until they are golden brown and crispy on the outside. Don’t worry if the breadcrumbs get a little darker—that’s the crispy, delicious crust you want.
- Reduce the heat to medium and cook for an additional 4-5 minutes, turning occasionally to ensure the beef is cooked to your desired level of doneness. (For medium-rare, the internal temperature should be around 135°F, and for medium, around 145°F.)
- Rest the beef:
- Once the medallions are done cooking, remove them from the skillet and let them rest for a few minutes. This allows the juices to redistribute, ensuring tender, juicy beef.
How to Serve
These Parmesan Beef Medallions are delicious on their own, but there are several ways you can serve them to make the meal even more special:
- Serve over mashed potatoes or creamy polenta: The creamy potatoes or polenta provide a perfect base to soak up any juices from the beef.
- Pair with a crisp green salad: A simple arugula or mixed green salad with a lemon vinaigrette complements the richness of the beef and adds freshness to the dish.
- Top with a dollop of sour cream or horseradish sauce: For an extra kick of flavor, a bit of tangy sour cream or spicy horseradish goes wonderfully with the Parmesan crust.
Additional Tips
Here are a few helpful tips to make sure your Parmesan Beef Medallions turn out perfectly:
- Use freshly grated Parmesan: Freshly grated Parmesan cheese gives the best flavor and melts better into the breadcrumbs.
- Don’t overcrowd the pan: If you’re making more than four medallions, cook them in batches to ensure they sear properly. Overcrowding will lower the temperature of the oil and prevent the medallions from getting crispy.
- Use a meat thermometer: For the juiciest beef, use a meat thermometer to check the internal temperature. This ensures your beef is cooked to your preferred doneness.
- Let the beef rest: Resting the beef for a few minutes after cooking helps retain the juices, keeping the meat tender.
- Experiment with seasonings: Feel free to adjust the seasoning to your liking. Add a pinch of chili flakes for some heat, or switch up the Italian seasoning for a more personalized touch.
Recipe Variations
If you’re looking to change things up, here are a few variations of the Parmesan Beef Medallions recipe:
- Vegetarian Option: Replace the beef with portobello mushroom caps for a meaty, vegetarian alternative. The Parmesan crust still adds that crispy, savory crunch.
- Gluten-Free: Use gluten-free breadcrumbs to make the dish gluten-free. You can also use almond flour as a substitute for regular flour to coat the mushrooms or beef.
- Spicy Kick: Add a pinch of cayenne pepper or chili flakes to the breadcrumb mixture for an added heat boost.
- Herb Variations: Experiment with fresh herbs like rosemary or thyme in place of the dried Italian seasoning. These herbs add an earthy depth to the flavor.
Serving Suggestions
Pair your Parmesan Beef Medallions with these side dishes for a complete meal:
- Roasted Vegetables: A mix of roasted carrots, zucchini, and bell peppers makes a colorful and flavorful side.
- Garlic Bread: Serve the beef with crusty garlic bread for a satisfying, carb-filled side.
- Wine Pairing: A nice bottle of full-bodied red wine, like Cabernet Sauvignon or Merlot, will complement the richness of the beef perfectly.
Freezing and Storage
Here’s how you can store and freeze your Parmesan Beef Medallions for later:
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the cooked medallions on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 3 months. When ready to eat, reheat in a preheated oven at 350°F for 10-15 minutes.
Special Equipment
- Meat thermometer: To check the doneness of the beef without cutting into it.
- Cast-iron skillet: Perfect for achieving that crispy, golden-brown crust.
- Baking sheet: For catching any drips from the medallions while they cook.
FAQ Section
- Can I use a different cut of beef?
Yes, you can use cuts like sirloin or rib-eye. Just keep in mind that the texture will vary, so adjust the cooking time accordingly. - Can I make these ahead of time?
You can prep the medallions and coat them with the breadcrumbs and Parmesan up to a day in advance. Just store them in the fridge until you’re ready to cook them. - Can I bake these medallions instead of frying?
Yes! Preheat the oven to 375°F and place the coated medallions on a baking sheet. Bake for 20-25 minutes, flipping halfway through.
Parmesan Beef Medallions
- Total Time: 40 minutes
Ingredients
- 4 beef tenderloin medallions (about 6 oz each): The star of the dish. Tenderloin is incredibly tender and juicy, making it perfect for this recipe.
- 1/2 cup grated Parmesan cheese: This adds that irresistible cheesy crust that makes these medallions so special.
- 1/2 cup breadcrumbs: For a bit of texture and crunch. You can use panko breadcrumbs for an even crispier finish.
- 1/4 cup all-purpose flour: This helps the Parmesan mixture stick to the beef.
- 2 large eggs: To bind the Parmesan coating to the beef.
- 2 tablespoons olive oil: For frying the medallions to perfection.
- 1 tablespoon garlic powder: Adds an aromatic, savory flavor that pairs beautifully with the beef and Parmesan.
- 1 tablespoon dried Italian seasoning: A blend of herbs like basil, oregano, and thyme gives the crust extra flavor.
- Salt and pepper to taste: Seasoning is key to enhancing the natural flavors of the beef.
- Fresh parsley (optional): For garnish and an extra pop of color.
Instructions
- Prepare the beef medallions:
- Pat the beef tenderloin medallions dry with paper towels. This helps the coating stick better and ensures the beef sears properly.
- Season both sides of the medallions generously with salt and pepper. Be sure to coat them evenly, as this enhances the natural flavor of the beef.
- Set up your breading station:
- In one shallow bowl, combine the flour, garlic powder, and Italian seasoning. This will be the first step in coating the medallions.
- In another bowl, beat the eggs until they’re well-mixed and smooth.
- In a third shallow bowl, combine the breadcrumbs and grated Parmesan. This will form the crispy coating.
- Coat the medallions:
- Dredge each beef medallion first in the flour mixture, making sure it’s fully coated. Shake off any excess flour.
- Next, dip the medallion into the egg mixture, letting any excess drip off.
- Finally, coat the beef in the Parmesan-breadcrumb mixture, pressing gently to ensure the coating sticks. Repeat with all the medallions.
- Cook the medallions:
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the beef medallions to the skillet. Cook in batches if necessary to avoid overcrowding the pan.
- Sear the medallions for 3-4 minutes per side, or until they are golden brown and crispy on the outside. Don’t worry if the breadcrumbs get a little darker—that’s the crispy, delicious crust you want.
- Reduce the heat to medium and cook for an additional 4-5 minutes, turning occasionally to ensure the beef is cooked to your desired level of doneness. (For medium-rare, the internal temperature should be around 135°F, and for medium, around 145°F.)
- Rest the beef:
- Once the medallions are done cooking, remove them from the skillet and let them rest for a few minutes. This allows the juices to redistribute, ensuring tender, juicy beef.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4
- Calories: 350
- Fat: 20g
- Carbohydrates: 7g
- Protein: 38g
Conclusion
These Parmesan Beef Medallions are a game-changer when it comes to easy yet impressive meals. The combination of a crispy Parmesan crust with juicy, tender beef is one you’ll want to savor again and again. I can’t wait for you to try them—trust me, you’ll be hooked! And don’t forget to snap a picture of your dish and tag me on Instagram—I love seeing your delicious creations!
