Beef Tenderloin Medallions: Savory Filet Medallions

Introduction

Picture this: tender, golden-brown beef tenderloin medallions seared to perfection, kissed by a fragrant garlic and herb butter sauce, and topped with a dollop of creamy Boursin cheese. Every bite feels like a luxurious escape to a fine-dining experience—yet, it’s prepared effortlessly in your own kitchen.

Beef tenderloin medallions are a true culinary gem. These small, round cuts of beef are prized for their melt-in-your-mouth tenderness and quick cooking time. Not only do they combine ease of preparation with gourmet flair, but they’re also versatile enough to suit a variety of occasions. Whether you’re a busy parent looking to elevate a weekday dinner, a food enthusiast striving for restaurant-quality dishes at home, or someone aiming to impress guests without spending hours in the kitchen, these medallions are a perfect choice.

Moreover, this recipe is designed to guide you through every step. From crafting an elegant plate of beef tenderloin medallions to pairing them with complementary sides, you’ll also learn how to perfect your cooking techniques along the way. So, if you’re ready to transform a simple cut of beef into an unforgettable meal, let’s dive in!

What Are Beef Tenderloin Medallions and Why Are They Perfect for Gourmet Meals?

Beef tenderloin medallions are small, round cuts of beef sourced from the tenderloin, widely regarded as one of the most luxurious and tender portions of beef. As a result, their velvety texture and mild flavor make them a favorite among home cooks and gourmet chefs alike. In addition to their tenderness, these medallions are ideal for recipes that require quick cooking and can easily transform a simple meal into a five-star dining experience.

How Are They Different from Other Cuts?

When comparing beef tenderloin medallions to other premium cuts of beef, here’s how they stack up:

Filet Mignon: A specific steak cut from the heart of the tenderloin, known for its uniform size and cylindrical shape.
Beef Medallions: Smaller, round pieces often trimmed from the ends of the tenderloin or sliced from larger filet steaks.
Tournedos: A French term for medallions, usually served in elegant dishes like Tournedos Rossini.

Moreover, beef medallions are perfect for fast cooking methods such as pan-searing or grilling. Not only do they cook quickly, but their ability to retain moisture and absorb bold flavors, like those in herb and garlic butter, makes them a versatile choice for a variety of dishes.

For instance, whether you’re searing them in a skillet or grilling to perfection, beef tenderloin medallions deliver a melt-in-your-mouth experience.

Want to enhance the flavors of your beef medallions further? Explore a creamy almond-based sauce for an elegant dinner pairing.

Must-Have Ingredients for Cooking Beef Tenderloin Medallions

The ingredients for this beef tenderloin medallions recipe are simple, yet they deliver exceptional flavor when combined thoughtfully. By selecting high-quality ingredients, you can transform a humble dish into a gourmet experience.

Core Ingredients

4 beef tenderloin medallions (about 6 ounces each): These tender cuts serve as the star of the dish.
1 teaspoon kosher salt: Enhances the natural flavor of the beef.
1 teaspoon freshly ground black pepper: Adds a subtle kick and complexity.
2 tablespoons olive oil (for searing): Ensures a perfect golden crust.

For the Herb and Garlic Butter Sauce

4 tablespoons unsalted butter: Creates a rich, velvety base for the sauce.
3 garlic cloves, minced: Infuses the sauce with a fragrant, savory aroma.
1 sprig fresh rosemary: Lends a woody, aromatic flavor to the dish.
2 sprigs fresh thyme: Adds a delicate herbal touch.
Optional: 1 tablespoon Worcestershire sauce or soy sauce for a deeper, umami-rich flavor.

Optional Toppings

Boursin Cheese: This creamy, tangy cheese elevates the medallions with a luxurious finish.
Crispy Fried Onions (Birista): Adds a delightful crunch and a hint of sweetness, creating a textural contrast.

Substitution Tips

Replace Boursin cheese with goat cheese or blue cheese for a bold twist.
Swap olive oil for avocado oil to achieve a higher smoke point during searing.
If you’re out of fresh herbs, substitute with dried rosemary and thyme, using one-third of the quantity to avoid overpowering the flavors.

By carefully selecting and balancing these ingredients, you’ll ensure your beef tenderloin medallions burst with flavor in every bite.

Preparing Beef Tenderloin Medallions: Essential Tips and Tricks

Preparation is the foundation of any great dish, and beef tenderloin medallions are no exception. A little effort before cooking will ensure your medallions are tender, flavorful, and cooked to perfection.

1. Choose the Right Cut

When shopping for beef medallions, look for cuts with a deep red color and minimal visible fat. This indicates freshness and quality. If you’re buying a whole tenderloin, don’t hesitate to ask your butcher to slice it into medallions or trim it for you.

2. Trim the Silver Skin

The silver skin, a thin layer of connective tissue, can make the medallions chewy if left intact. Using a sharp knife, carefully remove it by sliding the blade just under the skin and slicing it away. This step is essential for achieving melt-in-your-mouth texture.

3. Season Generously

Dry the medallions with a paper towel to remove excess moisture. This helps create a beautiful sear.
Season liberally with kosher salt and freshly ground black pepper. For added depth, rub the medallions with a mix of garlic powder and paprika.

4. Marinate for Extra Flavor

If you want to infuse your medallions with even more flavor, marinate them for 1–2 hours in a blend of:

1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 teaspoon brown sugar

This combination not only tenderizes the meat but also imparts a savory-sweet glaze. Don’t forget to reserve the marinade—it can double as the base for a rich, savory pan sauce later.

Pro Tip: Rest for the Best

Once your medallions are seasoned or marinated, let them sit at room temperature for 15–20 minutes before cooking. This ensures even cooking throughout.

By following these preparation tips, you’re setting yourself up for success and ensuring that your beef tenderloin medallions turn out tender, flavorful, and absolutely irresistible.

Mastering Cooking Techniques for Beef Tenderloin Medallions

The key to achieving juicy, flavorful beef medallions lies in mastering the cooking process. By following these steps, you’ll ensure that every bite is tender, perfectly cooked, and bursting with flavor. Let’s break it down step by step:

1. Pan-Searing Basics

Pan-searing is an essential technique for locking in juices while also creating a beautiful crust on the outside. To achieve this, follow these guidelines:

First, heat a cast-iron skillet over medium-high heat until it becomes smoking hot. This ensures the medallions will sear instantly, developing that signature golden-brown exterior.
Next, add 2 tablespoons of olive oil and swirl it around the pan to coat the surface evenly. This prevents sticking and helps achieve an even sear.
Then, carefully place the medallions into the skillet, spacing them apart to avoid crowding, which can cause steaming instead of searing. Remember, space is crucial to achieving a crispy, caramelized crust.

By paying attention to these small yet significant details, you’ll elevate your pan-searing game to professional levels.

2. Timing for Doneness

Cooking time is critical when it comes to beef medallions, as it directly impacts their flavor and texture. Here’s a quick guide based on your preferred level of doneness:

For Rare: Cook each side for 2–3 minutes. The center should remain cool and red.
For Medium-Rare: Cook for 3–4 minutes per side. The center will be warm and pink with a slightly firmer texture.
For Well-Done: Cook for 4–5 minutes per side. The interior will be completely cooked through with no pink.

It’s important to monitor the timing carefully, as overcooking can quickly compromise the tenderness of the meat. Use a meat thermometer for precision, aiming for these internal temperatures:

Rare: 125°F (52°C).
Medium-rare: 135°F (57°C).
Medium: 145°F (63°C).

3. Resting Matters

One of the most overlooked but crucial steps in cooking medallions is resting the meat. After cooking:

Immediately, transfer the medallions to a plate.
Then, cover them loosely with aluminum foil. This traps heat without steaming the crust, allowing the juices to redistribute evenly throughout the meat.
Finally, let the medallions rest for 5–10 minutes before serving. Skipping this step can result in juices spilling out when the meat is cut, leaving it drier than desired.

By incorporating these steps and using precise timing, you can create beef medallions that are not only delicious but also cooked to perfection.

Creating Herb and Garlic Butter Sauce for Beef Tenderloin Medallions

A rich, flavorful sauce truly elevates your beef medallions from a delicious dish to an unforgettable meal. This herb and garlic butter sauce is not only simple to prepare but also incredibly luxurious, making it the perfect complement to the tender meat.

Ingredients

To create this flavorful sauce, you will need:

4 tablespoons unsalted butter (for a silky texture).
3 garlic cloves, minced (to add depth and aroma).
1 sprig rosemary and 2 sprigs thyme (for a fragrant herbal infusion).
Optional: 1 tablespoon Worcestershire sauce or soy sauce (for added complexity).

Instructions

Follow these straightforward steps to make the sauce:

Melt the butter: Using the same skillet you cooked the medallions in, melt the butter over medium heat. This allows you to capture the flavorful browned bits left behind by the beef.
Add the garlic: Stir in the minced garlic and sauté it for about one minute, or until it becomes fragrant. Be careful not to burn it, as this can make the sauce bitter.
Infuse with herbs: Toss in the rosemary and thyme, stirring gently. Let the herbs simmer in the butter for a couple of minutes to infuse their aromatic oils.
Enhance the flavor: For a deeper, more complex taste, stir in one tablespoon of Worcestershire sauce or soy sauce. This step is optional but highly recommended to balance the richness of the butter.
Finish and serve: Pour the finished sauce over the resting medallions, ensuring that each piece is generously coated. Allow the medallions to soak in the flavors for a few minutes before serving.

By layering these flavors thoughtfully, this herb and garlic butter sauce not only enhances the beef medallions but also ties together the entire meal beautifully.

Perfect Pairings for Beef Tenderloin Medallions

A well-rounded meal brings out the best in your medallions. Consider these sides and accompaniments:

Perfect Side Dishes

Whipped mashed potatoes with sour cream.
Buttery green beans with garlic.
Broccoli microgreens for a fresh contrast.

Beverage Pairing

Why not try a refreshing cocktail? Pair your medallions with this Brazilian Caipirinha cocktail for a refreshing contrast.

Dessert Idea

End your meal on a sweet note. Discover this holiday-perfect gingerbread ice cream recipe to complement your steak meal.

Different Ways to Cook Beef Tenderloin Medallions

If you’re looking to switch things up or explore new cooking techniques, beef tenderloin medallions are incredibly versatile. In fact, each method brings out unique flavors and textures, allowing you to tailor your cooking style to suit the occasion. Whether you prefer the smoky char of a grill, the convenience of broiling, or the precision of sous vide, there’s an approach for everyone. So, let’s dive into these popular methods and learn how to master them.

Grilling

Grilling is an excellent choice if you enjoy smoky, charred flavors that enhance the natural richness of beef. Not only does this method impart a rustic depth of flavor, but it’s also a crowd-pleaser for summer barbecues or casual outdoor gatherings.

Here’s how to perfect the grilling process:

Preheat your grill: Start by preheating the grill to medium-high heat. This ensures the medallions cook evenly and develop a beautiful crust.
Prepare the grates: Lightly oil the grates to prevent sticking. A quick brush of vegetable or avocado oil does the trick.
Cook the medallions: Place the medallions on the grill and cook them for 3–4 minutes per side for medium-rare. Avoid moving them too much, as this can disrupt the sear.
Rest before serving: After grilling, let the medallions rest for 5 minutes. This step locks in the juices, keeping the beef tender and flavorful.

Grilling adds a smoky dimension that pairs beautifully with sides like buttery corn on the cob or a refreshing cucumber salad. For even more flavor, try basting the medallions with garlic butter during the last minute of grilling.

Broiling

For those days when outdoor grilling isn’t an option, broiling provides a fast, hassle-free indoor alternative. This high-heat method is perfect when you’re pressed for time but still want a flavorful and juicy result.

Follow these steps for successful broiling:

Preheat the broiler: Set your oven to broil and let it heat up fully. This ensures even cooking.
Prepare the pan: Place the medallions on a broiler pan or a baking sheet lined with foil for easy cleanup. Position them so they’re not crowded.
Broil to perfection: Position the pan about 3–4 inches from the heat source. Broil the medallions for 2–3 minutes per side for medium-rare doneness. Keep an eye on them to avoid overcooking.
Rest the medallions: After broiling, allow the medallions to rest for 5 minutes. This step ensures the juices redistribute, resulting in tender, flavorful beef.

Broiling is especially convenient when paired with quick sides like roasted vegetables or garlic bread. Plus, you can easily finish the medallions with a dollop of herb butter or a drizzle of balsamic glaze for a gourmet touch.

Sous Vide

If precision is what you’re after, sous vide is the ultimate method for cooking beef tenderloin medallions. This technique ensures perfectly tender results every time, making it ideal for special occasions or when you want to impress your guests.

Here’s how to master sous vide cooking:

Seal the medallions: Place the medallions in a vacuum-sealed bag with your choice of seasonings. Fresh rosemary, garlic, and a splash of olive oil work wonderfully.
Set the temperature: Program your sous vide device to 130°F for medium-rare doneness. This precise temperature control eliminates the guesswork.
Cook the medallions: Submerge the bag in a water bath and cook for 1–2 hours. The longer cook time tenderizes the beef without overcooking.
Sear for perfection: After sous vide, heat a skillet over high heat. Quickly sear the medallions for about 30 seconds per side to develop a caramelized crust.

Sous vide not only guarantees restaurant-quality results but also allows you to prepare other parts of the meal while the beef cooks. Pair this method with creamy mashed potatoes and sautéed green beans for a well-rounded plate.

By incorporating these diverse cooking methods into your repertoire, you can elevate beef tenderloin medallions to suit any occasion. Whether you’re grilling for a backyard gathering, broiling for a quick dinner, or using sous vide for a gourmet celebration, these techniques will ensure delicious results every time.

FAQs About Beef Tenderloin Medallions

1. How do I cook medallions perfectly?

Use high heat to create a good sear, ensuring the skillet is hot before adding the meat. Avoid flipping too often to retain the crust. After cooking, let the medallions rest for 5–10 minutes to keep them juicy.

2. What’s the difference between filet mignon and medallions?

Filet mignon is a specific steak cut from the center of the tenderloin, while medallions are smaller cuts, often trimmed from the ends. Both are tender, but medallions are typically more versatile in preparation.

3. Can I use a marinade?

Yes! A marinade of soy sauce, Worcestershire sauce, garlic, and a hint of brown sugar works wonders. Be sure to pat the medallions dry before cooking to achieve a good sear.

4. What can I do with leftovers?

Leftovers are incredibly versatile. Slice medallions thinly for steak sandwiches, toss them into salads, or enjoy them cold with a dipping sauce for a quick snack.

5. How should I store leftovers?

Store cooked medallions in an airtight container in the refrigerator for up to three days. Reheat gently in a low-temperature oven or skillet to maintain their tenderness.

Conclusion

Beef tenderloin medallions are the perfect blend of elegance and simplicity, making them a standout dish for any occasion. Whether you’re preparing a special meal for guests or indulging in a gourmet dinner at home, this recipe guarantees impressive results with minimal effort.