Toss raw beef tenderloin medallions in the glass casserole dish and 4 simple additions to get a meal so delicious your family will be begging for more.

This 5-ingredient oven beef using raw beef tenderloin medallions is the kind of weeknight recipe I lean on when I want something that tastes like a special-occasion roast without the fuss. Everything happens in one glass casserole dish: you toss in the raw medallions, add four simple pantry-friendly ingredients, and let the oven do the rest. Beef tenderloin has European fine-dining roots, but here we treat it in a very Midwestern, family-style way—simple, comforting, and built for getting dinner on the table with minimal cleanup.

Serve these buttery, garlicky beef medallions straight from the glass casserole dish with their own pan juices spooned over the top. They’re wonderful alongside roasted potatoes or a simple buttered noodle, plus a crisp green salad or steamed green beans to balance the richness. A crusty baguette or dinner rolls are handy for soaking up the juices, and if you enjoy wine, a medium-bodied red like a Merlot or Cabernet Franc pairs nicely without overpowering the tenderloin.

Servings: 4

1 1/2 pounds beef tenderloin medallions, about 1 1/2 inches thick

Preheat your oven to 400°F (200°C). Place a clean 9x13-inch glass casserole dish on the counter; this is where everything will happen, including the tossing step you see in the photo.

Pat the raw beef tenderloin medallions dry with paper towels. This helps them brown better in the oven and keeps excess moisture out of the dish.

Toss the raw beef tenderloin medallions directly into the glass casserole dish in a single layer, leaving a little space between each piece so the heat can circulate.

Drizzle the olive oil evenly over the medallions in the dish. Sprinkle the kosher salt and freshly ground black pepper over the top, then scatter the minced garlic across the beef.

Using clean hands or tongs, gently toss the medallions right in the glass casserole dish until every piece is lightly coated with oil, seasoning, and garlic. Spread them back out into a single, even layer.

Transfer the glass casserole dish to the preheated oven and bake for 12–15 minutes for medium-rare, or until the internal temperature reaches about 130–135°F (54–57°C). For medium, cook a few minutes longer, to about 140–145°F (60–63°C).

Halfway through cooking, carefully slide out the oven rack and use tongs to flip each medallion in the glass dish so both sides cook evenly and pick up the garlicky juices.

Once the medallions reach your desired doneness, remove the glass casserole dish from the oven and let the beef rest in the hot pan juices for 5–7 minutes. This helps the juices redistribute and keeps the meat tender.

Taste a bit of the pan juices and, if needed, sprinkle on a pinch more salt and pepper. Serve the medallions directly from the glass casserole dish, spooning the garlicky juices over each portion.

For a herb-forward version, toss 1–2 teaspoons of dried Italian seasoning or 1 tablespoon of chopped fresh rosemary or thyme into the glass casserole dish along with the garlic. If you like a hint of acidity, add 1 tablespoon of balsamic vinegar or lemon juice to the dish before tossing; it brightens the richness of the tenderloin. You can also swap the olive oil for melted butter or a mix of butter and oil for a more indulgent, steakhouse-style flavor. For a pepper-crusted effect, increase the black pepper to 2 teaspoons and press it lightly into the medallions before tossing in the dish. To stretch the meal, add thick-sliced onions or halved mushrooms around the medallions, understanding they may not brown deeply but will soak up delicious beefy juices. Food safety tips: Always start with fresh, properly refrigerated beef and keep it cold until you’re ready to cook. Wash your hands well before and after handling raw meat, and avoid letting raw beef or its juices contact other ingredients or surfaces without cleaning them thoroughly. Use a clean instant-read thermometer to check doneness, inserting it into the center of the thickest medallion. Because this recipe cooks the beef quickly, do not cook from frozen—thaw in the refrigerator first. Once cooked, refrigerate leftovers within 2 hours and reheat to at least 165°F (74°C) before serving again.