Steak Medallions
Steak medallions, cut from the tender beef tenderloin, are perfect for any occasion. With their melt-in-your-mouth tenderness, they are ideal for dinner parties or quick, flavorful meals. These petite cuts are easy to cook, offering a steakhouse-quality meal at home. Paired with a rich sauce or simple seasonings, they elevate any dish.
Equipment
- High-quality chef’s knife
- Sturdy cutting board
- Set of tongs
- Reliable meat thermometer
- Aluminum foil
- Cast-iron skillet or heavy-bottomed, oven-safe pan (for searing)
- Optional: Baking sheet (for oven-finishing)
Ingredients
- 4 beef tenderloin medallions approximately 2 oz each
- Salt to taste
- Freshly ground black pepper to taste
- Optional: Steak seasoning blend e.g., Kansas City Steak Original
- Butter and olive oil for searing
- Optional: Garlic herbs (for basting)
Instructions
- Prep the Medallions: Pat the steak medallions dry with paper towels. Season generously with salt, black pepper, and optionally a steak seasoning blend. Allow them to sit at room temperature for 15-30 minutes.
- Sear the Medallions: Heat a heavy skillet (like cast-iron) over medium-high heat until shimmering. Add butter and olive oil. Place medallions in the pan and sear for 2-3 minutes on each side, until browned. Optionally, baste with garlic and herbs during the last minute of searing.
- Finish in Oven (optional): For even cooking, transfer the medallions to a preheated 400°F (200°C) oven and cook until the desired doneness is reached (see doneness chart).
- Rest and Serve: Let the medallions rest for 5 minutes to allow juices to redistribute. Serve with your choice of sauce and side dishes.
Notes
Doneness and cooking times vary based on thickness. For 2-inch medallions, cook according to the following internal temperatures:
Rare: 120-125°F (8-10 minutes)
Medium Rare: 130-135°F (10-12 minutes)
Medium: 140-145°F (12-15 minutes)
Medium Well: 150-155°F (15-18 minutes)
Well Done: 160°F+ (18-22 minutes)
Let the steak rest for at least 5 minutes before serving to maintain juiciness.
Pair with sauces like creamy beef broth sauce, peppercorn sauce, or portobello mushroom sauce for extra flavor.
Rare: 120-125°F (8-10 minutes)
Medium Rare: 130-135°F (10-12 minutes)
Medium: 140-145°F (12-15 minutes)
Medium Well: 150-155°F (15-18 minutes)
Well Done: 160°F+ (18-22 minutes)
Let the steak rest for at least 5 minutes before serving to maintain juiciness.
Pair with sauces like creamy beef broth sauce, peppercorn sauce, or portobello mushroom sauce for extra flavor.