Description
Tender beef medallions glazed with garlic and herbs for a flavorful centerpiece that elevates any dining experience.
Ingredients
Scale
- 2 lbs beef tenderloin (cut into thick, 1.5-inch medallion steaks)
- 1/4 cup packed brown sugar
- 1/4 cup low-sodium soy sauce
- 1 tbsp balsamic vinegar
- 6–8 whole garlic cloves, peeled
- 2 fresh rosemary sprigs
- 1 tbsp olive oil (for searing)
- Salt and cracked black pepper, to taste
Instructions
- Pat the beef medallions completely dry. Generously season both sides with salt and cracked black pepper.
- Heat olive oil in a large skillet over high heat. Sear the medallions for 1-2 minutes per side until browned.
- Place the seared medallions in an overlapping pattern inside your slow cooker. Scatter garlic cloves and rosemary around the meat.
- Whisk together brown sugar, soy sauce, and balsamic vinegar. Drizzle over the beef medallions.
- Cover and cook on LOW for 3 to 4 hours.
- Plate the tender medallions, spooning the garlic-infused sauce over the top. Serve with your choice of sides.
Notes
Marinate the medallions the night before for deeper flavor. You can substitute with pork tenderloin or use tamari for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg
Keywords: beef, tenderloin, garlic, herb, slow cooker