Table of Contents
Few dishes exude elegance and sophistication like filet medallions. Tender, flavorful, and just the right size, these steak masterpieces are the ultimate choice for impressing dinner guests or treating yourself to a gourmet meal at home. Whether planning a special occasion dinner, a romantic evening, or simply wanting to elevate your weekday dinner, this guide will help you master the filet medallions recipe like a fine-dining pro.
Introduction
Picture this: a perfectly seared, melt-in-your-mouth medallion of beef tenderloin gracing your plate—the epitome of culinary perfection. Filet medallions, carved from the prized beef tenderloin, are smaller, delicate cuts of steak that offer an unparalleled dining experience.
This guide is perfect for steak lovers, foodies, and home cooks looking to recreate the magic of a steakhouse at home. Throughout this article, you’ll discover expert preparation tips, a step-by-step filet medallions recipe, and creative serving ideas to inspire your next dinner. Let’s elevate your cooking game!
Author Notes
Crafting filet medallions is not just about cooking beef; it’s about transforming a simple ingredient into an art and indulgence dish. It’s the perfect combination of technique, care, and quality ingredients to create something special. The recipe I’m sharing today has been perfected over years of trial and error, fine-tuning every step to get it right. From selecting the finest cuts of beef to achieving the perfect sear, each detail plays a role in elevating this dish. Trust me—you’re in for a treat, and your taste buds will thank you!
Key Takeaways
- Learn how to prepare and cook perfectly tender filet medallions.
- Discover pro cooking tips, variations, and equipment essentials.
- Get inspired with serving suggestions and nutritional info.
Filet Medallions Recipe Details
Ingredients with Amounts
- 2 lbs beef tenderloin (cut into 1.5-inch medallions)
- 2 tbsp olive oil
- 2 tbsp butter
- Salt and black pepper to taste
- 2 garlic cloves (smashed)
- Fresh rosemary or thyme sprigs (optional for aromatics)
Preparation Steps
Follow these simple steps to make a Filet Medallions like a pro:
Step 1: Prepare the Beef Medallions
- Take the beef tenderloin out of the refrigerator and allow it to sit at room temperature for approximately 30 minutes to ensure even cooking.
- Carefully trim away any extra fat or silver skin from the tenderloin using a sharp knife to improve texture and presentation.
- Slice the tenderloin into 1.5-inch thick medallions—each should be about the size of a hockey puck.
- Pat the medallions dry with a paper towel, then generously season both sides with salt and black pepper.
Step 2: Heat the Pan
- Preheat a heavy-bottomed skillet, such as a cast iron pan, over medium-high heat.
- Pour 2 tablespoons of olive oil into the pan and heat it over medium-high heat until you notice it starting to shimmer, indicating it’s hot enough for cooking.
Step 3: Sear the Filet Medallions
- Place the medallions in the pan, being careful not to overcrowd. Sear for about 3 minutes on each side until a golden crust forms.
- Reduce the heat to medium, and add butter, smashed garlic, and herbs to the pan.
- Using a spoon, baste the medallions by tilting the pan slightly and spooning the melted butter over the steaks for added flavour.
Step 4: Finish Cooking and Rest
- For medium-rare, cook the medallions for 2–3 minutes after basting.
- Check the doneness using a meat thermometer:Medium-rare: 130°F–135°F
- Medium: 140°F–145°F
- Once done, transfer the medallions to a plate and allow them to rest for 5 minutes.
Step 5 (Optional): Create a Pan Sauce
- Deglaze the skillet with red wine, scraping up brown bits for flavour.
- Simmer for 2–3 minutes until reduced, then pour the sauce over the medallions for an extra layer of flavour.
Preparation & Cooking Times, Servings, and Yield
| Prep Time: 15 mins | Cook Time: 12 mins | Rest Time: 5 mins |
| Total Time: 32 mins | Servings: 4 |
Cooking Tips
Cook’s Note
- Always start with high-quality meat. Ask your local butcher for centre-cut beef tenderloin, if available, as it delivers the best texture and flavour for filet medallions.
Variations/Substitutions
- Herbs: Swap rosemary for thyme or sage for a flavour twist.
- Sauces: Serve with herb butter, peppercorn sauce, or garlic cream sauce.
- Wine-Free Option: Deglaze with beef broth or balsamic vinegar.
Equipment Needed
- Cast iron skillet or heavy-bottomed pan
- Sharp chef’s knife
- Meat thermometer
Nutrition & Serving
Nutrition Facts (Per Serving)
| 320 | 18g | 1g | 26g |
| Calories | Fat | Carbs | Protein |
Serving Suggestions
- Pair filet medallions with creamy mashed potatoes, roasted asparagus, or a light arugula salad.
- Add a side of crusty bread to soak up the sauce.
- Serve with a bold red wine, like Cabernet Sauvignon or Pinot Noir.
Final Thoughts
Personal Touch
There’s something incredibly satisfying about cooking filet medallions from scratch. It’s not just about the taste—the whole process, from selecting the perfect cut of meat to carefully searing it to perfection, that makes it so rewarding. The sense of accomplishment that comes from creating a restaurant-quality dish at home adds to the overall experience, making it even more enjoyable. Whether you’re preparing these tender, flavorful medallions for a romantic date night, a special family gathering, or a holiday celebration, this recipe will make any occasion feel extra memorable. Pair it with your favourite side dishes and a glass of wine to further elevate the moment.
Conclusion
Cooking filet medallions at home might seem intimidating, but with this guide, you’ll find it’s simpler than you imagined. The key to success lies in starting with high-quality cuts of meat, seasoning them generously with salt and pepper, and using the right cooking techniques to lock in flavour. You can create a tender, juicy masterpiece by searing the medallions in a hot pan to develop a golden crust and finishing them in the oven to your desired doneness. Pair your filet medallions with a rich pan sauce, roasted vegetables, or creamy mashed potatoes for a restaurant-worthy meal in your kitchen. Your guests—and your taste buds—will thank you!
FAQ
Is it possible to substitute a different cut of beef for this recipe?
While filet mignon is traditionally used for filet medallions, you can also use other cuts, such as ribeye or strip steak. Just adjust the cooking time and temperature accordingly.
Can I make this recipe without using a cast iron pan?
Yes, you can use any heavy-bottomed skillet to sear the medallions. However, a cast iron pan will give the best results as it distributes heat evenly and helps create a nice crust on the meat.
How do I know when my filet medallions are done cooking?
The best way to ensure your medallions are cooked to your desired level of doneness is by using a meat thermometer. For medium-rare, cook until the internal temperature reaches 130°F–135°F, and for medium, cook until it reaches 140°F–145°F.
Can I substitute the red wine with something else for the pan sauce?
You can use beef broth or balsamic vinegar as alternatives for deglazing the pan. However, red wine adds a depth of flavour that complements the dish well.
What are beef medallions?
Beef medallions are small, round cuts of steak typically taken from the beef tenderloin, offering a tender and rich dining experience.
Can I grill filet medallions instead of pan-searing them?
Absolutely! Preheat your grill to medium-high heat, cook for 3–4 minutes per side, then rest the steaks before serving.
How do I store leftovers?
Store cooked medallions in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.
If you enjoyed this recipe, subscribe to our newsletter for more mouth-watering creations in your inbox.