Mastering Beef Medallions: Recipes and Perfect Pairings

The beef medallions recipe offers a few key advantages over other cuts:

1. Tenderness – Since they are often cut from the tenderloin, one of the most tender parts of the cow, they require minimal cooking time and remain juicy when cooked properly.
2. Portion Control – Their small size makes them ideal for portioned meals, whether for individual servings or appetizers.
3. Versatility – Beef medallions work well with various cooking techniques and flavor profiles.

Best Cuts for Beef Medallions

• Filet Mignon (Tenderloin):

  One of the most popular and premium medallion cuts, filet mignon comes from tenderloin. This muscle doesn't work much, resulting in an incredibly tender texture. Filet mignon medallions are prized for their smooth, melt-in-the-mouth quality, with a subtle flavor that pairs well with bold seasonings or sauces. Because of its tenderness, filet mignon requires minimal cooking and is often pan-seared or grilled to perfection.

• Top Sirloin

  Top sirloin is another excellent choice for medallions. It's slightly less tender than filet mignon but still offers a good balance of tenderness and flavor. Top sirloin medallions are lean and have a beefy taste. They work well with various cooking methods, such as grilling, pan-searing, or broiling. It's more affordable than filet mignon but still delivers quality and texture.

• New York Strip (Striploin)

  The New York strip comes from the short loin and is known for its tenderness and flavor, although it has more marbling than filet mignon. When cut into medallions, the strip maintains a slightly firmer texture with rich beefy flavors. It is perfect for grilling or pan-searing, offering a satisfying chew without being tough.

• Ribeye

  While ribeye is typically cut into steaks, it can also be sliced into medallions. Ribeye medallions are slightly fattier due to the marbling, which gives the meat a juicy, rich flavor.

• Flank Steak

  Though not traditionally used for medallions, flank steak can be sliced into smaller pieces and prepared similarly. It's leaner and requires careful cooking to avoid toughness, but when cut properly, it can make for flavorful medallions, mainly when marinated.

In conclusion, when choosing the best cuts for beef medallions, you must consider your tenderness, flavor, and marbling preferences. Filet mignon is the top choice for tenderness, while cuts like top sirloin, New York strip, and ribeye offer rich flavor and texture.

There are several methods to cook beef medallions to perfection. Since they are relatively small and lean, avoiding overcooking while maximizing flavor is key.

1. Pan-Seared Beef Medallions

Ingredients:

• 4 beef medallions (about 1.5 inches thick)
• Salt and pepper to taste
• 2 tbsp olive oil or butter
• 2 garlic cloves, minced
• 1 sprig of fresh rosemary or thyme (optional)
• ½ cup beef broth (optional for deglazing)

Instructions:

1. Remove the beef medallions from the fridge about 30 minutes before cooking to bring them to room temperature.
2. Pat them dry with a paper towel and season generously with salt and pepper.
3. Heat a cast-iron skillet or heavy pan over medium-high heat and add olive oil or butter.
4. Once the pan is hot, place the medallions in the skillet and sear for 3-4 minutes per side, depending on your desired doneness.
5. Add garlic and rosemary for extra flavor in the last minute of cooking.
6. Remove the medallions from the pan and let them rest for 5 minutes before serving.

Optionally, deglaze the pan with beef broth to create a simple pan sauce to drizzle over the medallions.

2. Grilled Beef Medallions

Ingredients:

• 4 beef medallions
• 2 tbsp olive oil
• Salt and pepper
• 1 tbsp balsamic vinegar (optional)
• 1 tsp Dijon mustard (optional)

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush the medallions with olive oil and season with salt and pepper.
3. Mix balsamic vinegar and Dijon mustard to create a light marinade if desired. Let the medallions sit for 15 minutes before grilling.
4. Place the medallions on the grill and cook for 3-5 minutes per side, depending on thickness and desired doneness.
5. Let the medallions rest for a few minutes before serving.

3. Oven-Roasted Beef Medallions

Ingredients:

• 4 beef medallions
• 1 tbsp butter
• 2 garlic cloves, minced
• 1 tsp dried thyme
• ½ cup beef broth

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Heat a cast-iron skillet on medium-high and sear the medallions for 2 minutes per side.
3. Add butter, garlic, and thyme to the skillet.
4. Transfer the skillet to the oven and roast for 5-7 minutes for medium-rare.
5. Remove from the oven, let the meat rest, and serve with pan juices.

Beef medallions pair well with a variety of side dishes and sauces. Some excellent choices include:

Side Dishes:

1. Mashed Potatoes – Classic, creamy, and comforting.
2. Grilled Asparagus – Adds a fresh, slightly smoky contrast.
3. Garlic Butter Mushrooms – Earthy flavors complement the beef.
4. Roasted Brussels Sprouts – Provides a somewhat bitter, crispy contrast.

Sauces:

1. Peppercorn Sauce – Adds a creamy and mildly spicy kick.
2. Garlic Butter Sauce – A simple, decadent addition.
3. Dijon Cream Sauce – Brings a tangy, creamy element to the dish.

Tips for Cooking the Perfect Beef Medallions

Cooking beef medallions to perfection requires a few essential techniques to ensure they remain juicy, tender, and flavorful. Here are some top tips:

1. Use High Heat for Searing

A hot pan or grill creates a flavorful crust on the outside while locking in juices. A cast-iron skillet is ideal for an even sear.

2. Season Simply but Effectively

Salt and pepper are often all you need. If desired, you can add herbs like rosemary or thyme to enhance the natural flavor.

3. Let Them Reach Room Temperature

Before cooking, remove the beef medallions from the fridge and let them sit at room temperature for about 30 minutes. This ensures even cooking.

4. Use a Meat Thermometer

For perfect doneness, use a thermometer:

• Rare: 120°F
• Medium-Rare: 130°F
• Medium: 140°F
• Medium-Well: 150°F
• Well-Done: 160°F5. Let Them Rest

After cooking, let the medallions rest for at least 5 minutes. This helps redistribute the juices, resulting in a more flavorful bite.

6. Avoid Overcooking

Since beef medallions are small and lean, overcooking can make them challenging. For the best texture, aim for medium-rare to medium.

7. Enhance with Butter and Aromatics

Basting with butter, garlic, and fresh herbs during cooking adds extra flavor and richness.

8. Pair with the Right Sauce

A simple pan sauce from deglazing the pan with beef broth or balsamic vinegar can elevate the dish.

By following these tips, you’ll achieve restaurant-quality beef medallions every time!

About One Stop Halal

Welcome to your favorite Butcher Shop. We carry various meat cuts that are hard to find elsewhere. We deliver to your doorstep anywhere in the United States within 1-2 business days.