Hey y'all! If you're looking for a meal that perfectly balances tender, juicy steak with rich, creamy comfort, you can't go wrong with Garlic Pepper Steak Medallions with Buttery Mashed Potatoes. This dish combines succulent steak medallions seared to perfection in a garlicky pepper crust, nestled alongside fluffy mashed potatoes bursting with buttery flavor. It's a crowd-pleaser for everything from cozy weeknight dinners to impressive date nights. Ready to treat yourself and your loved ones? Let's get cooking!
Why You'll Love This Garlic Pepper Steak Medallions with Buttery Mashed Potatoes Recipe
- Quick and Easy – Ready in under 45 minutes with minimal prep.
- Perfectly Balanced Flavors – The peppery steak pairs beautifully with the creamy potatoes.
- Versatile for Any Occasion – Elegant enough for guests, simple enough for family dinners.
- Customizable – Easily adapt the flavors and ingredients to your liking.
- Comfort Food at Its Best – Satisfying textures and bold, savory tastes in every bite.
Ingredients for Garlic Pepper Steak Medallions with Buttery Mashed Potatoes
For the Steak Medallions
- 1.5 lbs beef tenderloin or sirloin, cut into 1.5-inch medallions (about 8 pieces)
- 2 tablespoon olive oil
- 1 tablespoon freshly cracked black pepper
- 1.5 teaspoon kosher salt
- 4 cloves garlic, minced
- 2 tablespoon unsalted butter
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
For the Buttery Mashed Potatoes
- 2 lbs Yukon Gold potatoes, peeled and cubed
- ½ cup unsalted butter (1 stick), room temperature
- ½ cup whole milk or heavy cream, warmed
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 tablespoon chopped chives (optional, for garnish)
Directions: Garlic Pepper Steak Medallions with Buttery Mashed Potatoes
1. Prep and Boil the Potatoes
- Add cubed potatoes to a large pot and cover with cold, salted water.
- Bring to a boil over high heat, then reduce to medium and simmer for 15-18 minutes or until fork-tender.
2. Season and Sear the Steak Medallions
- While potatoes cook, pat medallions dry with paper towels.
- Season both sides generously with kosher salt and the cracked black pepper.
- Heat olive oil in a large cast iron skillet over medium-high heat.
- Once hot, add steak medallions and sear 2.5-3 minutes per side for medium-rare (internal temp 130°F/54°C), or your desired doneness.
3. Add Garlic and Butter
- Reduce heat to medium-low. Add minced garlic, butter, and thyme to the skillet.
- Baste steaks with the melted butter and garlic for 1 minute. Remove medallions and let rest under foil.
4. Make the Buttery Mashed Potatoes
- Drain cooked potatoes and return to the warm pot.
- Add butter, warm milk or cream, salt, and black pepper.
- Mash until smooth and fluffy. Taste and adjust seasoning if needed.
5. Serve
- Spoon a generous serving of mashed potatoes onto each plate.
- Top with steak medallions and drizzle with the buttery pan juices. Garnish with chives if desired. Enjoy immediately!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Notes & Cooking Tips for Garlic Pepper Steak Medallions with Buttery Mashed Potatoes
- For ultra-creamy potatoes, use a potato ricer or food mill. Find more tips from Serious Eats.
- Let steak medallions rest for 5 minutes before slicing to lock in juices.
- If you prefer, swap Yukon Golds for Russets for a different texture. Learn more about potato types at LoveFood.
Variations: Garlic Pepper Steak Medallions and Mashed Potatoes
- Mushroom Sauce Medallions: Add sautéed mushrooms and a splash of cream to the pan sauce.
- Herb Butter Upgrade: Mix fresh parsley or rosemary into the butter for extra aromatic flavor.
- Garlic Parmesan Mashed Potatoes: Stir in ¼ cup grated Parmesan and roasted garlic for a cheesy twist.
Required Equipment
- Large pot
- Cast iron or heavy-bottomed skillet
- Potato masher or ricer
- Cutting board and sharp knife
- Tongs or spatula
- Measuring cups and spoons
Storage Instructions for Steak Medallions and Mashed Potatoes
Store leftover Garlic Pepper Steak Medallions and Buttery Mashed Potatoes in separate airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a skillet over low heat with a splash of broth or butter, and microwave mashed potatoes, adding a touch more milk or butter if needed to restore creaminess.
Serving Suggestions & Pairings for Garlic Pepper Steak Medallions with Buttery Mashed Potatoes
- Add a crisp green salad or roasted asparagus for a well-rounded meal.
- Pair with a bold red wine like Cabernet Sauvignon or a sparkling water with lemon.
- For a classic touch, serve with warm dinner rolls or garlic bread.
Pro Tips for the Best Garlic Pepper Steak Medallions with Buttery Mashed Potatoes
- Always let your steak reach room temperature before cooking for even doneness.
- Use freshly cracked pepper for a more vibrant bite.
- Warm your milk or cream before adding to potatoes for extra fluffiness—get more potato mashing secrets from Bon Appétit.
FAQ: Garlic Pepper Steak Medallions with Buttery Mashed Potatoes
- Can I use a different cut of steak?
- Absolutely! Sirloin, filet mignon, or even pork tenderloin medallions work well for this recipe.
- How do I know when the steak medallions are done?
- Use an instant-read thermometer—130°F (54°C) for medium-rare, 140°F (60°C) for medium. Let rest before serving.
- Can I make the mashed potatoes ahead of time?
- Yes! Prep them a day in advance and reheat with a splash of milk and extra butter for best texture.
Ingredients
- 1.5 lbs beef tenderloin or sirloin, cut into 8 medallions
- 2 teaspoons freshly ground black pepper
- 1.5 teaspoons kosher salt
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 lbs russet potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- ½ cup whole milk
- 2 tablespoons chopped fresh parsley (optional)
Instructions
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1Season the steak medallions on both sides with salt and freshly ground black pepper. Rub the minced garlic evenly over the medallions.
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2Heat olive oil in a large skillet over medium-high heat. Sear the steak medallions for 3-4 minutes per side, or until desired doneness. Remove from skillet and let rest.
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3Meanwhile, place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15-18 minutes, or until potatoes are fork-tender.
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4Drain the potatoes and return them to the pot. Add butter and milk, then mash until smooth and creamy. Season with additional salt to taste.
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5Serve the steak medallions over a bed of buttery mashed potatoes. Garnish with chopped fresh parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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