How to Cook Beef Medallions: The Ultimate Guide

How to cook beef medallions? is a question many home chefs ask when looking to create a tender, flavorful dish. Beef medallions, small round cuts typically sliced from the tenderloin, offer an exceptional dining experience with their rich taste and delicate texture. Whether you’re hosting a dinner party or preparing a special meal, Learning how to cook beef medallions will elevate your culinary repertoire.

In this comprehensive guide, we’ll walk through every aspect of cooking perfect beef medallions—from selecting quality meat and essential equipment to mastering various cooking techniques and troubleshooting common issues.

How to Cook Beef Medallions: Understanding What They Are

Beef medallions are small, round cuts of beef, typically measuring between 1½ to 2 inches in thickness and 2 to 3 inches in diameter. While they can be cut from various parts of the cow, the most prized medallions come from the tenderloin (also known as filet mignon), the most tender muscle in the animal.

From a nutritional standpoint, beef medallions offer an excellent protein source while typically containing less fat than other premium cuts like ribeye. A 6-ounce medallion provides approximately 42 grams of protein, along with important nutrients like iron, zinc, and B-vitamins.

The premium status of medallions stems from both their tenderness and their relative scarcity—each cow yields only a small amount of tenderloin. This explains their higher price point compared to other cuts.

Selecting Quality Beef Medallions

The foundation of a memorable beef medallion dish begins with selecting quality meat. When examining beef medallions, look for pieces with a bright, cherry-red color. The meat should appear moist but not wet or slimy, with minimal sinew and a fine-grained texture.

Marbling—small flecks of fat distributed throughout the muscle—contributes significantly to flavor and juiciness. Although tenderloin is naturally lean, quality medallions should display some fine marbling.

Understanding USDA grading helps in selection. Prime grade represents the highest quality with abundant marbling, followed by Choice (good marbling, widely available) and Select (leaner with less marbling).

When possible, purchase fresh medallions from a reputable butcher who can cut them to your preferred thickness. If buying packaged medallions, check the packaging date and avoid those with excessive liquid in the container.

Essential Equipment

The right equipment makes a significant difference when cooking beef medallions. At the top of the list is a quality heavy-bottomed pan. Cast iron skillets are ideal as they retain and distribute heat evenly, creating the perfect sear. Avoid non-stick pans as they typically don’t reach the high temperatures needed for proper searing.

A reliable instant-read digital meat thermometer is indispensable for achieving precise doneness. This small investment eliminates guesswork and helps prevent overcooking these premium cuts.

Other helpful tools include kitchen tongs for flipping medallions without piercing them, a timer to track cooking time precisely, and a cutting board with a juice groove for resting the meat.

Preparation Methods

Proper preparation sets the stage for perfectly cooked beef medallions. Begin by removing the medallions from refrigeration 30-45 minutes before cooking. This critical step allows the meat to reach room temperature, ensuring more even cooking from edge to center.

Seasoning should be simple yet deliberate. At minimum, use kosher salt and freshly ground black pepper applied 15-30 minutes before cooking. For advanced flavor profiles, consider adding crushed garlic, fresh herbs like rosemary or thyme, or a simple dry rub.

Marinades are generally unnecessary for quality medallions, as their tender texture doesn’t need enhancement and their natural flavor can be overpowered.

How to Cook Beef Medallions Using Different Methods

Mastering several cooking techniques provides flexibility for different occasions and preferences. One of the best techniques for learning how to cook beef medallions is pan-searing, which creates a flavorful caramelized crust while maintaining a juicy interior.

For perfect pan-seared medallions:

1. Heat your cast iron or stainless steel pan over medium-high heat until very hot (about 2-3 minutes).
2. Add a high smoke-point oil like grapeseed, avocado, or clarified butter (about 1 tablespoon).
3. When the oil shimmers but doesn’t smoke, carefully place the room-temperature, seasoned medallions in the pan, allowing at least 1 inch between pieces.
4. Resist the urge to move them immediately—allow them to sear undisturbed for 3-4 minutes until a rich brown crust forms.
5. Flip once using tongs and cook the second side for 3-4 minutes.
6. During the final minute, add a tablespoon of butter, a few garlic cloves, and herb sprigs to the pan, tilting it to collect the butter and repeatedly spooning it over the medallions (basting).

For thicker medallions (over 1½ inches), the oven-finishing method ensures proper internal cooking without burning the exterior:

1. Preheat your oven to 400°F while searing the medallions as described above, but for only 2 minutes per side.
2. Transfer the entire oven-safe pan to the preheated oven to finish cooking for 5-8 minutes, depending on desired doneness.

Grilling offers another excellent option, especially during warmer months:

1. Preheat your grill to high (450-500°F), creating both direct and indirect heat zones.
2. Brush the medallions lightly with oil and place them over direct heat.
3. Grill for 3-4 minutes per side for medium-rare, then move to indirect heat for an additional 1-2 minutes if needed.

Discover the differences between beef medallions and filet mignon, plus more details on tenderloin cuts. What Are Beef Tenderloin Medallions? –

How to Cook Beef Medallions to Your Preferred Doneness

The difference between a good and exceptional beef medallion often comes down to achieving the perfect doneness. While personal preference varies, most culinary experts recommend medium-rare to medium doneness for beef medallions to balance tenderness with developed flavor.

Follow this temperature guide for consistent results:

• Rare: 120-125°F (cool red center)
• Medium-rare: 130-135°F (warm red center) – ideal for medallions
• Medium: 140-145°F (warm pink center)
• Medium-well: 150-155°F (slightly pink center)
• Well-done: 160°F and above (no pink)

When using a meat thermometer, insert it horizontally into the center of the medallion. Remember that carryover cooking will increase the internal temperature by approximately 5°F after removal from heat, so remove medallions when they’re about 5 degrees below your target temperature.

Regardless of cooking method or doneness level, allowing medallions to rest after cooking is non-negotiable. Place them on a warm plate or cutting board, loosely tented with foil, for 5-10 minutes. This crucial step allows juices to redistribute throughout the meat.

Sauce Pairings

While perfectly cooked beef medallions shine with minimal adornment, a complementary sauce can elevate them to extraordinary heights. Classic accompaniments like béarnaise or a silky peppercorn sauce provide sophisticated counterpoints to the rich meat.

Perhaps the simplest yet most flavorful option is a pan sauce made from the fond (browned bits) left after searing:

1. After removing medallions to rest, return the pan to medium heat.
2. Add finely minced shallots (1-2 tablespoons) and sauté for 30 seconds.
3. Deglaze with ¼ cup red wine, brandy, or beef stock, scraping up the flavorful fond.
4. Reduce the liquid by half, then add ½ cup beef stock and reduce again until slightly thickened.
5. Off heat, whisk in 1-2 tablespoons cold butter for richness and glossy texture.
6. Finish with fresh herbs and adjust seasoning.

Compound butters offer another elegant finishing option. Simply combine softened butter with ingredients like blue cheese and chives, roasted garlic and herbs, or horseradish and lemon zest.

Complete Meal Ideas

Creating a harmonious plate involves pairing beef medallions with complementary sides that balance their richness. For starchy accompaniments, consider roasted fingerling potatoes, creamy mashed potatoes, or wild rice pilaf.

Vegetable sides should provide contrast in texture and flavor. Roasted asparagus, balsamic-glazed brussels sprouts, or a medley of roasted root vegetables all pair beautifully with beef medallions.

Wine pairing enhances the dining experience substantially. Full-bodied reds like Cabernet Sauvignon, Malbec, or Syrah complement the rich flavor of beef medallions beautifully.

Need the perfect sides? What Are the Best Beef Tenderloin Sides? – Explore delicious side dish ideas that pair beautifully with beef medallions.

Frequently Asked Questions About Cooking Beef Medallions

What’s the difference between beef medallions and filet mignon?

Beef medallions are small, round cuts that can come from various parts of the cow, while filet mignon specifically refers to medallions cut from the tenderloin. All filet mignon can be considered beef medallions, but not all beef medallions are filet mignon.

How long should I cook beef medallions?

For a 1½-inch thick medallion cooked using the pan-searing method, typical cooking times are:

• Rare: 2-3 minutes per side (120-125°F)
• Medium-rare: 3-4 minutes per side (130-135°F)
• Medium: 4-5 minutes per side (140-145°F)
• Medium-well: 5-6 minutes per side (150-155°F)
• Well-done: 6+ minutes per side (160°F+)

Is it necessary to let beef medallions rest after cooking?

Absolutely. Resting for 5-10 minutes allows the muscle fibers to relax and reabsorb juices that would otherwise spill out when sliced. This critical step results in noticeably juicier, more flavorful medallions.

What’s the best way to reheat leftover beef medallions without overcooking them?

For best results:

1. Bring medallions to room temperature (30 minutes)
2. Preheat oven to 250°F
3. Place medallions on a wire rack over a baking sheet
4. Heat until the center reaches 110-115°F (10-15 minutes)
5. Optionally, finish with a quick sear in a hot pan to refresh the crust Avoid microwaving, which tends to toughen the meat.

What are some budget-friendly alternatives to tenderloin medallions?

Consider medallions cut from:

• Top sirloin (particularly the center cut)
• Tri-tip (sliced against the grain)
• Denver steak
• Teres major (shoulder tender) While not as buttery-tender as tenderloin, these cuts offer excellent flavor and tenderness at a fraction of the cost when properly prepared.

Conclusion

Mastering how to cook beef medallions allows you to create an elegant and flavorful dish that’s perfect for any occasion. Choosing high-quality meat, using the right cooking techniques, and ensuring proper doneness are the keys to achieving a restaurant-worthy result. Whether you prefer pan-searing, grilling, or oven-finishing, each method enhances the natural tenderness of beef medallions in its own way.

Final Thoughts

Cooking beef medallions is both a science and an art. With practice, you’ll develop confidence in searing, basting, and pairing them with delicious sides and sauces. The beauty of this dish lies in its versatility—simple yet sophisticated, making every meal feel special.

What’s Next?

Have you tried cooking beef medallions before? What’s your favorite way to prepare them? Share your experiences and tips in the comments below! Would you give this a try? Let us know!