Copycat Recipe: Cheesecake Factory's Grilled Steak Medallions

Preheat the grill to high heat.

Trim the beef tenderloin into medallions, about 1.5 inches thick.

In a bowl, mix olive oil, minced garlic, chopped rosemary, black pepper, and salt.

Coat the steak medallions with the marinade and let sit for 30 minutes at room temperature.

Grill the medallions for 4-5 minutes on each side for medium-rare, until they reach an internal temperature of 130-135°F.

Remove the medallions from the grill and tent loosely with foil to rest for 5-10 minutes.

In a saucepan, melt butter over medium heat and sauté minced shallots until translucent.

Add red wine, lemon juice, Worcestershire sauce, and mustard to the saucepan.

Simmer the sauce until reduced by half, about 5-7 minutes.

Stir in chopped parsley and crushed red pepper flakes for added flavor.

Slice the rested steak medallions and arrange on a serving platter.

Drizzle the sauce over the medallions before serving.

Spice Level:

Allergens