Tenderlion beef medallions coated in a subtle espresso-spice rub, pan-seared to perfection, and finished with a melting pat of vanilla-rosemary butter.
It’s luxurious, aromatic, unexpected — and 100% keto + gluten free.

Suits holiday dinners, date-night plates, or your “elevated wellness cuisine” vibe.

⭐ Ingredients (Serves 4)

Espresso Spice Rub

• 1 tbsp finely ground espresso (or dark roast coffee)
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• ⅛ tsp cinnamon (the secret note)

Beef Medallions

• 1½ lbs beef tenerloin (filet mignon) medallions (cut into 6–8 pieces)
• 2 tbsp olive oil (or grass-fed beef tallow)
• 1 tbsp butter

Vanilla Rosemary Butter (Compound Butter)

• 4 tbsp butter, softened
• ½ tsp vanilla extract
• 1 tsp fresh rosemary, very finely minced
• Pinch of salt

⭐ How to Make

1. Make the Vanilla Rosemary Butter

1️⃣ In a small bowl, combine the softened butter, vanilla extract, finely minced rosemary, and a pinch of salt.
2️⃣ Stir until the mixture is creamy and evenly blended — you should smell the warm vanilla and fresh herb notes right away.
3️⃣ Spoon the mixture onto a piece of parchment and shape it into a small (short) log about one inch thick, rolling the parchment tightly to create clean edges.
4️⃣ Refrigerate (or freeze for 10 minutes) until firm. This ensures the butter melts beautifully over the warm beef later.

2. Coat the Beef

1️⃣ Pat each beef medallion completely dry with paper towels — a dry surface helps the espresso crust adhere and sear properly.
2️⃣ In a small bowl, mix the espresso powder, smoked paprika, garlic powder, salt, pepper, and cinnamon.
3️⃣ Sprinkle the rub generously over all sides of each medallion, pressing lightly so it forms a smooth, even coating.
4️⃣ Let the seasoned medallions rest for 5–10 minutes. This allows the spices to hydrate slightly and form a natural crust before searing.

3. Pan-Sear the Medallions

1️⃣ Heat olive oil (or beef tallow) and 1 tbsp butter in a heavy skillet (cast iron works beautifully) over medium-high heat until the fat shimmers.
2️⃣ Carefully place the medallions into the pan, leaving space between each one.
3️⃣ Sear for 3–4 minutes per side, without moving them — this creates a deep, aromatic crust from the espresso rub.
4️⃣ As they cook, spoon the hot pan drippings over the tops to baste them and lock in moisture.
5️⃣ Once they reach your preferred doneness, transfer the medallions to a plate and let them rest for 5–7 minutes. This ensures the juices redistribute for perfectly tender bites.

4. Serve

Top each beef medallion with a slice of vanilla rosemary butter.
Let it melt slowly over the warm crusted beef for the dreamiest finish.

Optional garnish: rosemary sprigs or flaked salt.

🔢 Nutrition (per serving — 4 servings)

Calories: ~410
Fat: 29g
Carbs: 2g
Fiber: 0g
Net Carbs: 2g
Protein: 34g

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Want More?

How about Keto Spiced Gingerbread Panna Cotta with Cranberry Gelée for dessert? Perfect compliment to your filet mignon dinner.

Keto Espresso-Crusted Beef Medallions with Vanilla Rosemary Butter