Copycat Maggiano’s Beef Tenderloin Medallions Recipe

Recreate the famous Maggiano’s Beef Tenderloin Medallions at home with this easy copycat recipe! Tender steak medallions are seared to perfection, topped with a rich balsamic cream sauce, and served with mushrooms for an elegant restaurant-quality dinner.

If you’ve ever been to Maggiano’s and ordered their Beef Tenderloin Medallions, you know exactly why this dish has a loyal fanbase.

Juicy, melt-in-your-mouth steak paired with a silky balsamic cream sauce and sautéed mushrooms — it’s pure steakhouse perfection.

The good news?

You can make this elegant meal right at home without any fancy equipment. It’s surprisingly simple, rich in flavor, and guaranteed to impress anyone lucky enough to get a plate.

Why You Will Love This Recipe!

• Restaurant Quality at Home – Skip the reservation and enjoy Maggiano’s-level flavor right in your kitchen.
• Tender and Juicy Every Time – These beef medallions come out perfectly seared and buttery soft.
• Rich, Creamy Sauce – The balsamic cream sauce with mushrooms takes this dish to a whole new level.
• Simple Ingredients, Big Flavor – No fancy shopping list here — just pantry staples that deliver amazing taste.
• Perfect for Any Occasion – Whether it’s date night, Sunday dinner, or entertaining guests, this dish always impresses.

Ingredients Needed

• Beef tenderloin medallions – Juicy, tender cuts perfect for pan-searing.
• Olive oil – Helps create a golden, flavorful crust.
• Salt and black pepper – Enhances the beef’s natural flavor.
• Butter – Adds richness and helps brown the meat beautifully.
• Mushrooms – Savory and earthy, perfect for the creamy sauce.
• Garlic – Brings a bold, aromatic flavor to the dish.
• Heavy cream – Creates a luscious, velvety sauce.
• Balsamic vinegar – Adds tangy sweetness and depth to the sauce.
• Fresh parsley – Bright, fresh garnish for color and flavor.

How To Make Copycat Maggiano’s Beef Tenderloin Medallions Recipe

Step 1: Pat the beef medallions dry with paper towels and season both sides with salt and pepper. This helps create that perfect crust when searing.

Step 2: Heat olive oil and butter in a large skillet over medium-high heat. Once hot, add the medallions and sear for 3–4 minutes per side until golden brown. Remove from the pan and set aside.

Step 3: In the same pan, add sliced mushrooms and sauté until tender. Stir in minced garlic and cook for another 30 seconds. Deglaze the pan with red wine or beef broth, scraping up any brown bits for extra flavor.

Step 4: Lower the heat and stir in heavy cream, Dijon mustard, and Worcestershire sauce. Simmer until the sauce thickens slightly, then return the medallions to the pan to coat them in the sauce.

Copycat Maggiano’s Beef Tenderloin Medallions Recipe Tips

• Use room-temperature beef – Let the medallions sit out for 20–30 minutes before cooking. This ensures even cooking and a juicy interior.
• Don’t overcrowd the pan – Searing in batches helps each medallion get a beautiful crust without steaming.
• Deglaze for flavor – Scrape up the brown bits from the pan when adding liquid; this adds depth to your sauce.
• Control the sauce consistency – Simmer the cream sauce slowly; it will thicken as it reduces, giving a silky texture.
• Rest before serving – Let the medallions rest for a few minutes after cooking to lock in juices.
• Customize the sauce – Add a splash of red wine, brandy, or balsamic vinegar for extra complexity.
• Pair wisely – Serve with mashed potatoes, roasted veggies, or pasta to soak up all that delicious sauce.

Storing And Reheating Instructions

• Storing:
  Allow the beef medallions and sauce to cool completely, then store in an airtight container in the refrigerator for up to 3 days. Keep the sauce and medallions together to preserve flavor and moisture.
• Freezing:
  You can freeze the cooked medallions and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating:
  Reheat gently in a skillet over low heat or in the microwave on medium power, covered, until warmed through. Avoid high heat to prevent the beef from drying out.

Copycat Maggiano’s Beef Tenderloin Medallions Recipe Faqs

Can I use a different cut of beef? Yes! While tenderloin is ideal for its tenderness, filet mignon or sirloin medallions also work well. Adjust cooking time slightly for thicker cuts.

Can I make the sauce ahead of time? Absolutely. The mushroom cream sauce can be prepared a day in advance and reheated gently before serving.

What should I serve with these medallions? Mashed potatoes, roasted vegetables, or pasta are perfect for soaking up the delicious sauce.

Can I make this gluten-free? Yes, use gluten-free Worcestershire sauce and ensure any stock or broth used is gluten-free.

How do I get the medallions perfectly cooked? Use a hot skillet, sear quickly on each side, and let the beef rest for a few minutes before serving to lock in juices.

Can I use another liquid instead of wine? Yes, beef or chicken broth works well to deglaze the pan if you prefer not to use wine.

How long will leftovers last? Stored in an airtight container in the fridge, cooked medallions with sauce will last up to 3 days.

More Copycat Maggiano’s Recipes

Maggianos Chicken Piccata

Maggiano’s Butter Cake Recipe

Maggiano’s Little Italy Chicken Parmesan Recipe

Maggiano’s Stuffed Mushrooms

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