Steak Medallions with Potatoes: A Decadent Yet Easy Dinner
Savor tender steak medallions atop golden smashed potatoes with herby onions—a gourmet meal in under 30 minutes.
Steak Medallions with Potatoes: The Ultimate Comfort Dinner
If you crave a meal that feels elegant yet comes together quickly, steak medallions with potatoes is your answer. Inspired by Ree Drummond’s signature interpretation, this all-in-one dish strikes the perfect balance between rich, tender steak and rustic, golden smashed potatoes. Finished with a buttery, herby onion sauce and a sprinkling of flaky salt, this recipe elevates weeknight cooking to new heights—all with minimal clean up.
Why This Recipe Works
- Quick & Effortless: Ready in about 20 minutes from start to finish—ideal for last-minute entertaining or busy nights.
- Single-Pan Convenience: The steak, potatoes, and sauce are all prepped in succession, maximizing flavor and simplicity.
- Layered Flavors: Aromatics like garlic, thyme, oregano, and onions meld with luscious butter, enriching every bite.
- Flexible & Forgiving: Works with various cuts of beef—filet, sirloin, or tenderloin—and is easy to portion or scale for more guests.
Ingredients
| Ingredient | Amount |
|---|---|
| Bite-size potatoes (Yukon Gold preferred) | 1.5 pounds |
| Kosher salt | To taste |
| Olive oil | 2 tablespoons |
| Salted butter | 6 tablespoons |
| Filet steaks, cut into 2-inch medallions (about 1-inch thick) | 1.5 pounds |
| Montreal steak seasoning | 2 tablespoons |
| Minced garlic | 2 tablespoons |
| Fresh thyme, minced | 1 teaspoon |
| Fresh oregano, minced | 1 teaspoon |
| Large yellow onion, thinly sliced | 1 |
| White wine | 1/4 cup |
| Chopped fresh parsley | To garnish |
| Flaky sea salt | To garnish |
| Bottled horseradish cream (optional) | 1/2 cup |
Step-by-Step Instructions
1. Prep and Boil the Potatoes
Place the bite-size potatoes in a large, high-sided skillet or saucepan. Fill with enough water to cover the potatoes completely. Sprinkle generously with kosher salt to season as they cook. Bring to a boil and simmer for approximately 12 minutes, or until the potatoes are fork-tender. Drain well and set aside.
2. Sear the Steak Medallions
- While the potatoes boil, heat olive oil and 2 tablespoons of butter in a large, heavy-bottomed (preferably cast iron) skillet over medium-high heat until shimmering.
- Generously coat both sides of the steak medallions with Montreal steak seasoning for maximum flavor.
- Carefully place the medallions in the hot skillet. Cook each side for 2 to 3 minutes to achieve a beautiful crust and a medium-rare center. Avoid overcooking—beef filet remains juicy even if slightly underdone.
- Once cooked, transfer the steak medallions to a plate and tent loosely with foil to rest.
3. Make the Buttery Onion Herb Mixture
- Without cleaning the skillet (leftover browned bits add flavor), reduce the heat to medium.
- Add minced garlic, thyme, oregano, and thinly sliced onions.
- Cook, scraping the bottom to release all the caramelized pan drippings, for about 6–8 minutes until the onions turn soft and golden.
- Pour in the white wine, allowing it to simmer for about 1 minute so the liquid reduces slightly and any alcohol cooks off.
- Add the remaining 4 tablespoons of butter and let it melt, creating a silky sauce.
4. Smash and Season the Potatoes
- Transfer the drained, boiled potatoes to a serving platter while still hot.
- Using the underside of a sturdy glass or cup, gently press each potato to slightly crush them—this increases their surface area for soaking up more sauce.
- Sprinkle lightly with kosher salt for added flavor and texture.
5. Assemble and Serve
- Spoon the warm, herby onion mixture and melted butter over the smashed potatoes, ensuring every potato receives a coating.
- Arrange the rested steak medallions on top of the potatoes and onions.
- Garnish generously with chopped parsley and a sprinkle of flaky sea salt.
- For an optional tangy contrast, serve with dollops of horseradish cream on the side.
Chef’s Tips & Variations
- Steak Cut Swaps: Instead of filet, use sirloin or tenderloin for budget-friendly alternatives. Cut them into thick, even medallions for uniform cooking.
- Add Vegetables: Sauté mushrooms or bell peppers alongside the onions for added flavor.
- Customize the Seasoning: If Montreal steak seasoning isn’t available, try a blend of cracked black pepper, garlic powder, paprika, and dried herbs.
- Wine-Free Option: Replace the white wine with a splash of beef or vegetable broth if desired.
- Advanced Garnishes: A sprinkle of shaved Parmesan or a drizzle of aged balsamic vinegar can elevate the finish.
Serving Suggestions
- Side Salad: Pair with a simple green salad dressed in vinaigrette to balance the richness.
- Crusty Bread: Mop up the flavorful sauce with slices of rustic bread.
- Wine Pairing: Full-bodied reds such as Cabernet Sauvignon or Merlot complement the dish’s depth.
Nutritional Considerations
This dish is inherently rich thanks to butter and steak, but you can moderate the serving size and use part-skim butter or olive oil to lighten it up. For a gluten-free version, ensure your steak seasoning and horseradish cream are free of wheat-based additives.
Make-Ahead and Storage Tips
- Make Ahead: The potatoes and onion mixture can be prepared in advance; simply rewarm them gently before assembling the platter.
- Storage: Store leftovers in an airtight container in the fridge for up to two days. Reheat gently; steak is best not overcooked during warming.
- Freezing: While steak can be frozen, potatoes may lose their texture. For best quality, enjoy fresh.
Frequently Asked Questions (FAQs)
Q: Can I use larger potatoes instead of bite-size?
A: Yes, but cut larger potatoes into 1–2 inch pieces before boiling for even cooking and easy smashing.
Q: What cut of steak is best for medallions?
A: Filet mignon is most tender, but sirloin and tenderloin are excellent substitutes offering great flavor and value.
Q: How do I achieve a perfect sear on the steak?
A: Use a very hot pan, avoid overcrowding, and do not move the steak until ready to flip. Patting the medallions dry before seasoning helps ensure browning.
Q: Can I omit the wine from the onion mixture?
A: Absolutely. Substitute with beef broth or water to deglaze the pan and create the sauce.
Q: Is this dish suitable for gluten-free diets?
A: Yes, provided all seasoning blends and condiments (like the horseradish cream) are labeled gluten-free.
Troubleshooting & Helpful Hints
- If your potatoes stick when smashing: Lightly oil the pressing surface or use a flat spatula.
- Steak overcooked? Let it rest under foil to relax the fibers. Serve with extra butter from the onions to help moisten slightly drier pieces.
- Onion mixture too wet? Let it cook a little longer before adding butter, allowing the wine to reduce fully.
Summary Table: Cooking Timeline
| Step | Estimated Time |
|---|---|
| Boil Potatoes | 12 minutes |
| Sear Steak Medallions | 6 minutes (total) |
| Cook Onion Mixture | 6–8 minutes |
| Assembly & Garnish | 2 minutes |
| Total Time | ~20 minutes |
Final Thoughts
This steak medallions with potatoes recipe brings together approachable cooking methods and indulgent flavor. It’s equally at home at a family table, a weeknight dinner, or an intimate dinner party—proving that gourmet meals don’t have to be complicated. With a melody of savory steak, crispy-edge potatoes, and a deeply aromatic butter sauce, you’ll return to this dish again and again, confident it will always delight.
