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.

Tip

In place of medallions, you can substitute 12 oz (375 g) Beef Tenderloin or Top Sirloin Steak, cut into thin strips. Cook, in baches as necessary, for about 1 minute per side or until browned but still pink inside.