Pan-Seared Beef Medallions with Masala Cream

Garam masala is the Indian equivalent to chili powder in Tex Mex cooking. You can make your own from a blend of spices but now that garam masala readily available in the spice section of major grocery stores, exotic dishes like this one don’t have to be complicated. This recipe uses full steaks, but you could also cut the steak into stir-fry strips to provide more servings and reduce the cooking time. This recipe was adapted from Chef Joshna Maharaj’s original and modified, as necessary, for home cooks.
Yield 2 Servings Prep. Time 10 min Cooking Time 15 min Total Time 25 min


Here are the following ingredients:

  • 1½ cups (375 mL) whipping cream
  • 1 tsp (5 mL) garam masala
  • ½ tsp (2 mL) EACH sweet paprika and ground turmeric
  • ¼ tsp (1 mL) cayenne pepper
  • Kosher salt
  • Juice of 1 lemon
  • 2 Beef Tenderloin or Top Sirloin Medallions (EACH about 6 oz/175 g), about ¾ inch (2 cm) thick
  • Fresh ground pepper
  • 2 tbsp (30 mL) canola or sunflower oil (approx)
  • 2 tbsp (30 mL) canola or sunflower oil (approx)
  • 2 shallots, thinly sliced
  • 1 tbsp (15 mL) finely chopped fresh cilantro leaves

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions: 1. Combine cream, garam masala, paprika, turmeric, cayenne, ½ tsp (2 mL) salt in a bowl; gradually whisk in lemon juice. Set aside. 2. Pat steaks dry with paper towel. Season all over with salt and pepper to your taste. Heat a thin layer of oil over medium-high heat in a nonstick skillet. Cook steaks for 6 to 8 minutes, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steaks reads 145°F (63°C) for medium-rare doneness at the least. Transfer to a plate, cover with foil and set aside. 3. Return skillet to medium heat. Add 1 tbsp (15 mL) oil and swirl to coat. Cook garlic and shallots, stirring, for about 5 minutes or until golden. Stir in cream mixture; reduce heat and bring to a gentle boil, stirring often. Return beef and accumulated juices to pan; simmer for 1 to 2 minutes, spooning sauce over beef, until heated through. Season sauce with salt and pepper to taste. 4. Arrange beef medallions on serving plates and spoon sauce over top. Garnish with cilantro.