Ingredients

• 2.5 oz (approx. 70g) USDA Prime beef medallion (e.g., tenderloin or strip)
• 1.5 oz (approx. 40g) Wagyu beef medallion (e.g., sirloin or tenderloin)
• 1 small leek, white and light green parts only, thinly sliced
• 1 tbsp unsalted butter
• 1/2 tbsp olive oil
• 1/4 cup low-sodium beef broth
• 2 tbsp heavy cream
• 1 tsp fresh dill, finely chopped
• Salt and freshly ground black pepper to taste
• Pinch of nutmeg (optional)
• 1/2 clove garlic, minced (optional)

Steps

1. Pat the beef medallions dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
2. Heat the olive oil in a small, heavy-bottomed skillet or cast iron pan over medium-high heat until shimmering. Add the beef medallions and sear for 2-3 minutes per side for medium-rare, or to your desired doneness. Remove the beef from the skillet and let rest on a plate, tented loosely with foil.
3. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the sliced leeks and sauté for 3-5 minutes until softened and slightly translucent. If using, add minced garlic and cook for another minute until fragrant.
4. Pour in the beef broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and let reduce by half, about 2-3 minutes.
5. Stir in the heavy cream and a pinch of nutmeg (if using). Continue to simmer gently for 1-2 minutes until the sauce slightly thickens. Stir in the fresh dill.
6. Taste the sauce and adjust seasoning if needed. Return the rested beef medallions to the skillet, spooning the creamy leek sauce over them. Serve immediately.