This Beef Baked with Potatoes and Creamy Garlic Herb Sauce is a cozy, oven-baked meal that feels elegant but is easy to make. Juicy beef medallions, golden roasted potatoes, and a rich garlic cream sauce come together into a satisfying dinner perfect for family meals or special occasions.
INGREDIENTS
For the Beef
450 g beef (sirloin or tenderloin), cut into thick medallions
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon paprika
½ teaspoon black pepper
1 teaspoon salt
½ teaspoon chili flakes (optional)
1 tablespoon butter
Fresh rosemary sprigs (for garnish)
For the Potatoes
500 g potatoes, peeled and cut into chunks
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried thyme or rosemary
For the Creamy Garlic Herb Sauce
1 tablespoon butter
2 cloves garlic, finely minced
1 cup heavy cream
½ cup beef broth
½ teaspoon Dijon mustard (optional but recommended)
1 tablespoon fresh parsley or chives, finely chopped
Salt and black pepper to taste
INSTRUCTIONS
1. Prepare the Potatoes
Preheat the oven to 200°C (400°F).
Toss the potatoes with olive oil, salt, black pepper, garlic powder, and dried thyme.
Spread evenly on a baking tray and roast for 30–35 minutes until golden and tender.
Remove from the oven and set aside.
2. Season and Sear the Beef
Pat the beef medallions dry with paper towels.
Season evenly with salt, black pepper, paprika, and chili flakes.
Heat olive oil in a heavy skillet over high heat.
Sear the beef for 2–3 minutes per side until deeply browned.
Add butter and minced garlic, spooning the butter over the meat for 30 seconds.
Transfer the beef to an oven-safe dish.
3. Finish the Beef in the Oven
Place the beef in the oven at 200°C (400°F) for 6–8 minutes for medium doneness.
Remove from the oven and let rest for 5 minutes.
4. Make the Creamy Garlic Herb Sauce
Using the same skillet, melt butter over medium heat.
Add garlic and sauté briefly until fragrant.
Pour in beef broth and simmer for 2 minutes.
Add cream and Dijon mustard, stirring well.
Simmer until slightly thickened.
Stir in parsley or chives and season to taste.
5. Assemble and Serve
Serve roasted potatoes on plates.
Place beef medallions on top.
Spoon creamy garlic sauce generously over the beef.
Garnish with fresh rosemary sprigs and serve hot.