Choosing between a fillet and a medallion can feel confusing at first. Both cuts are tender and delicious, but they have key differences that make them unique. In this Fillet vs Medallion guide, you’ll learn what sets these cuts apart, how to use them in recipes, and the best cooking methods for each.
Fillet vs Medallion: Understanding the Basics
Fillet Explained: What is a Beef Fillet?
A beef fillet, often considered the most premium cut, comes from the tenderloin. This makes it soft and flavorful. When comparing a fillet vs medallion, fillets are larger and thicker, ideal for dishes like filet mignon.
Fillets are usually sold whole or sliced into thick portions like filet mignon. They’re larger than medallions and often considered one of the finest cuts of beef. Chefs love fillets for their buttery texture and mild flavor, which works well with a variety of sauces and seasonings.
Medallion Explained: What is a Beef Medallion?
Beef medallions, on the other hand, are smaller, round slices from the same tenderloin. If you’re thinking about fillet vs medallion, medallions are quicker to cook and perfect for individual portions or light meals.
Medallions are like the younger sibling of the fillet—just as tender but smaller and quicker to cook. Their bite-sized nature makes them perfect for individual servings or recipes requiring smaller portions.
Why Fillet vs Medallion Confuses People
It’s easy to confuse fillets and medallions because they come from the same part of the cow. Both are tender, juicy, and flavorful, making them favorites among steak lovers.
However, the difference lies in the size and intended use. Fillets are thicker and suited for larger, show-stopping meals, while medallions are smaller and more versatile. Think of a fillet as the star of the show and medallions as the supporting cast—they’re both important but play different roles.
“A fillet feels like a grand feast, while medallions are perfect for more casual elegance.”
Fillet vs Medallion: Key Differences
Fillet vs Medallion: Size and Shape Comparison
Size is the most noticeable difference between a fillet and a medallion. A fillet is large, usually 1.5–3 inches thick, while medallions are smaller, about 1–2 inches thick. The shape also varies: fillets are elongated and cylindrical, while medallions are round and compact.
The difference in size is one of the easiest ways to compare fillet vs medallion. A fillet is long and cylindrical, while medallions are smaller and round.
Tenderness in Fillet vs Medallion: Which is Softer?
Both fillets and medallions are incredibly tender since they come from the same tenderloin. However, the tenderness can feel slightly different because of the cut. A fillet’s larger size makes it feel softer and more luxurious when sliced, while medallions have a satisfying bite-sized tenderness.
Cooking Fillet vs Medallion: Methods that Work Best
Fillets are ideal for slow, controlled cooking methods like roasting or sous vide, where the thickness allows for even cooking. On the other hand, medallions are best for fast methods like pan-searing or grilling, as their smaller size ensures they cook through quickly without drying out.
“The cooking method isn’t just about heat—it’s about bringing out the best in each cut.”
Fillet vs Medallion: Choosing for Your Dish
Where Does the Fillet Come From?
The fillet comes from the tenderloin, a soft, long muscle near the cow’s backbone. This part of the cow does very little work, which keeps the meat tender and smooth. Butchers often trim the fillet into smaller pieces, like the well-loved filet mignon, or leave it whole for roasts.
In the fillet vs medallion comparison, the fillet is larger and works best when you need a show-stopping cut. Its size and texture make it perfect for thick steaks or roasted dishes that shine on special occasions.
“Think of the fillet as the centerpiece for big meals—it’s elegant, tender, and unforgettable.”
How Are Medallions Cut from the Tenderloin?
Medallions also come from the tenderloin but are smaller and cut into round pieces. Butchers slice medallions from the tenderloin’s center, where the meat is most even. These small, uniform cuts cook quickly, making them perfect for busy dinners or when you want faster prep.
If you’re deciding between a fillet vs medallion, remember that medallions are smaller and cook faster. Their neat, round shape also looks great on a plate, whether you’re grilling or pan-searing them for a quick, delicious dish.
Why Do Chefs Use These Cuts?
Both cuts are tender, but their uses differ. Chefs choose fillets for larger, more dramatic meals, like a filet mignon with a rich sauce. Fillets’ size and texture make them ideal for center-stage dishes.
Medallions, on the other hand, work well for smaller servings or dishes where speed is key. Their size makes them perfect for skewers, appetizers, or even quick weeknight meals. In the fillet vs medallion debate, both cuts shine—they just do so in different ways.
“Chefs love these cuts because they are versatile and always deliver on tenderness.”
Fillet vs Medallion: Which Cut is Best for Your Dish?
When to Choose a Fillet
Fillets are perfect for dishes where the beef is the centerpiece. Their larger size makes them ideal for occasions when presentation matters, such as at dinner parties or romantic meals. For example:
- Classic Filet Mignon: A thick, tender cut served with a rich sauce like peppercorn or Béarnaise.
- Roasted Beef Fillet: Slow-cooked and sliced into medallions for serving.
Fillets also pair beautifully with side dishes like roasted vegetables, mashed potatoes, or creamy risotto. When you want a “wow” factor on the plate, a fillet never disappoints.
When to Choose a Medallion
Beef medallions shine in recipes where speed and portion control are essential. Their smaller size means they cook quickly, making them ideal for weekday meals or recipes requiring bite-sized portions. Popular uses for medallions include:
- Pan-Seared Medallions with Mushroom Sauce: A quick, flavorful dish that feels gourmet.
- Beef Medallion Skewers: Perfect for grilling with vegetables for a balanced meal.
Medallions are also excellent for meal prepping since their size is easy to divide into servings. They work well in salads, rice bowls, or even pasta dishes.
Can You Use Them Interchangeably?
You can substitute medallions for fillets in some recipes, but the reverse isn’t always true. For example, medallions might not suit recipes requiring a whole roasted fillet, as their smaller size doesn’t hold up well for slow cooking.
If substituting medallions for fillets, adjust the cooking time. Medallions cook much faster due to their smaller size, so keeping a close eye on doneness is crucial.
“Think of fillets as the statement piece and medallions as the versatile go-to—each cut has its place on the menu.”
Nutritional Comparison of Fillets and Medallions
Protein and Nutrient Content
Both fillets and medallions are excellent sources of protein, offering about 25–30 grams per 4-ounce serving. They’re also rich in essential nutrients like iron, which helps transport oxygen in the blood, and zinc, which boosts the immune system.
Fat Content and Health Benefits
Fillets and medallions are lean cuts, but fillets may have slightly more fat due to their larger size and marbling. This makes fillets slightly richer in flavor. For those watching fat intake, medallions are a better choice since their smaller size naturally means less fat per serving.
Serving Size Considerations
Medallions often come in smaller portions, making it easier to manage serving sizes. This is particularly useful for calorie-conscious eaters. Fillets, on the other hand, tend to be larger, which can result in higher calorie counts per serving.
“Both cuts are nutrient-packed, but medallions might win for those seeking portion control without sacrificing taste.”
Common Mistakes with Fillets and Medallions
Overcooking: How to Avoid Tough Meat
Overcooking happens often with both cuts in the fillet vs medallion debate. Their tenderness depends on keeping the meat juicy. Use a meat thermometer to check the temperature as you cook.
For medium-rare, aim for 130–135°F. For medium, cook until 140–145°F. After cooking, rest the meat for 5–7 minutes. This keeps the juices locked in. Fillets take longer to cook, so watch them closely. Medallions cook faster, so avoid leaving them on the grill or skillet for too long.
Mislabeling: Recognizing the Right Cut
Sometimes stores mislabel cuts, which can confuse shoppers. Knowing the difference between a fillet vs medallion will help you buy the right one. Fillets are long and cylindrical. Medallions are smaller, round slices of tenderloin.
If you’re unsure, check the size and shape. Ask your butcher to confirm the cut if you need help. Choosing the right cut saves time and ensures your recipe turns out as planned.
Choosing the Wrong Cut for the Recipe
Picking the wrong cut can ruin your dish. For example, medallions aren’t great for slow roasting. Their smaller size makes them cook too quickly. A fillet is better for recipes that need a larger, thicker cut of beef.
On the other hand, fillets can feel excessive for small, fast recipes. For quick cooking, like skewers or appetizers, medallions work best. Always match the cut to your recipe for the best results.
“The key to perfect dishes is knowing when to use a fillet vs medallion.”
Tips for Buying Fillets and Medallions
How to Spot Fresh and High-Quality Fillets
When buying fillets, look for a bright red color with fine marbling. Avoid any cuts that appear dull or gray, as these may not be fresh. A fresh fillet should also have a mild, clean smell—anything sour or overly metallic signals poor quality.
What to Look for in Beef Medallions
For medallions, prioritize uniformity in size and shape. This ensures they cook evenly. Like fillets, medallions should be bright red and free from excessive fat. A reputable butcher can slice medallions to your preferred thickness, making your preparation easier.
Asking Your Butcher the Right Questions
A skilled butcher can make a big difference in the quality of your beef. Ask them:
- Which part of the tenderloin the cut is from.
- Whether the beef is grass-fed or grain-fed.
- If they can custom-cut the fillets or medallions for your recipe.
“A good relationship with your butcher ensures every meal starts with the best ingredients.”
Frequently Asked Questions About Fillets and Medallions
Can You Grill Both Cuts?
Yes, you can grill both cuts, but the choice depends on the cooking time and size. In the fillet vs medallion debate, medallions are better for quick grilling sessions due to their smaller size. Fillets, on the other hand, need more time and careful temperature control to cook evenly. For best results, use a meat thermometer to ensure both cuts are cooked to your preferred doneness.
Are Fillets More Expensive Than Medallions?
Typically, yes. When comparing fillet vs medallion, fillets are often more expensive. Their larger size and reputation as a premium cut make them a pricier choice. Medallions, being smaller portions of the same tenderloin, are usually more affordable but still offer the same luxurious tenderness.
Which Cut is Better for Beginners?
In the fillet vs medallion comparison, medallions are better for beginners. Their smaller size makes them easier to handle and quicker to cook. Even if slightly overcooked, medallions stay tender and flavorful. Fillets, however, require more precision to ensure the thicker cut cooks evenly, making them a better option for experienced cooks.
Conclusion: Fillet vs Medallion – Choosing the Perfect Cut for Your Meal
Understanding the differences between a fillet vs medallion helps you choose the perfect cut for any occasion. Both offer tender, flavorful meat, but their unique characteristics make them better suited for different recipes. By understanding their differences and knowing how to prepare them, you can create meals that highlight the unique qualities of each cut. Whether you choose a fillet or a medallion, you’re guaranteed a tender, flavorful dining experience. For a detailed overview, visit our main article on: beef tenderloin medallions.
“Every great meal starts with the right cut. Fillet or medallion—either way, you’re in for something special.”