There’s something unforgettable about the first time you taste beef tenderloin medallions—tender, buttery, and packed with flavor. That same kind of comfort is what inspired me to start Cozy Bites Recipes. Growing up in my grandmother’s warm kitchen, cooking was always more than just a task. It was love made edible. It was connection. And today, as a mom cooking for my own family, I carry on that tradition, crafting dishes that bring joy, create memories, and turn everyday meals into something special.
Beef tenderloin medallions are one of those classic dishes that capture everything I love about food: simplicity, richness, and the kind of satisfaction that only a home-cooked meal can deliver. Whether you’re planning a romantic dinner, impressing guests, or simply indulging in a weeknight treat, this cut is as versatile as it is elegant.
In this guide, I’ll walk you through everything from selecting the perfect cut, to mastering cooking techniques like pan-searing and sous vide, to pairing your medallions with sauces and sides that elevate every bite. We’ll also explore FAQs like “Is beef tenderloin medallion the same as filet mignon?” and “What are beef medallions good for?”
Looking for inspiration? Try this hearty steak and bean combo or a protein-packed side that complements medallions beautifully.
Table of Contents
Understanding Beef Tenderloin Medallions
What Are Beef Tenderloin Medallions?
Beef tenderloin medallions are small, round cuts of beef sliced from the larger tenderloin—one of the most prized and tender cuts available. These medallions typically measure about 1–2 inches thick and are known for their buttery texture, lean profile, and mild flavor. Because they come from a muscle that does very little work, they’re naturally tender and don’t require excessive marinating or tenderizing.
Often considered a more affordable and accessible alternative to filet mignon, medallions give you restaurant-quality taste without the hefty price tag. Their uniform size makes them perfect for even cooking, and they respond well to various techniques, from pan-searing to grilling.
Difference Between Beef Tenderloin Medallions and Filet Mignon
While beef tenderloin medallions and filet mignon both come from the same muscle—the tenderloin—they’re not exactly the same cut. Filet mignon is technically the smaller end of the whole tenderloin and is often cut thicker and more precisely. It’s considered the most luxurious section, typically served as individual steaks in fine-dining settings.
Medallions, on the other hand, can be sliced from any part of the tenderloin and may include pieces slightly wider or thinner than a traditional filet. They’re just as tender, but often more budget-friendly and easier to cook at home.
Here’s a quick comparison:
| Feature | Beef Tenderloin Medallions | Filet Mignon |
|---|---|---|
| Source | Any section of the tenderloin | Tail end of the tenderloin |
| Shape & Size | Uniform, small round cuts | Smaller, thick center cuts |
| Price Range | Moderate | Premium |
| Texture | Extremely tender | Silky and very tender |
| Ideal Cooking Method | Pan-sear, grill, oven-bake | Pan-sear, grill |
Don’t miss our dense bean side dish that pairs beautifully with both filet and medallions for a complete protein-rich plate.
Cuts, Sourcing & Selecting Quality Meat
Where Do Medallions Come From on the Cow?
To understand why beef tenderloin medallions are so tender, it helps to know their origin. These medallions are cut from the psoas major, a long, narrow muscle that runs along the spine of the cow beneath the ribs. This muscle does very little work, which is why the meat remains tender and free from tough connective tissue.
Beef tenderloin medallions are often sliced from the center-cut portion of the tenderloin, but they can come from either end, depending on the butcher’s approach. The shape is typically a small, thick round disc, usually about 2–3 ounces each. When cooked properly, medallions require minimal effort to chew and offer a velvety mouthfeel.
The tenderloin muscle is also where filet mignon comes from—specifically, the smaller tail end. But unlike filet, medallions don’t have to be perfectly center-cut, which makes them slightly more accessible without sacrificing tenderness.
If you’re looking to pair these cuts with a versatile sauce, discover great ideas like this calamari dipping sauce that doubles beautifully for beef.
How to Choose High-Quality Beef Tenderloin Cuts
When sourcing beef tenderloin medallions, your choice of beef grade, butcher, and packaging can dramatically influence the final dish. Here’s how to pick medallions that promise flavor and tenderness:
How to Choose the Best Beef Tenderloin Medallions
When shopping for beef tenderloin medallions, keep these five essential tips in mind to ensure you’re getting the most flavorful, tender cuts possible:
1. Look for Marbling
Even though beef tenderloin medallions come from a lean cut, a bit of intramuscular fat (marbling) adds crucial moisture and flavor. Choose medallions with fine white marbling rather than completely lean ones.
2. Choose USDA Prime or Choice
In the U.S., beef—including beef tenderloin medallions—is graded by the USDA. “Prime” grade has the richest marbling and flavor. “Choice” offers an excellent balance of tenderness and price. Skip “Select” unless you plan to marinate or cook with additional fat to enhance flavor.
3. Opt for Center-Cut Medallions
The most uniform and reliable beef tenderloin medallions come from the center cut of the tenderloin. These medallions cook more evenly and prevent overdone edges, making them ideal for precision cooking.
4. Talk to a Trusted Butcher
Your local butcher is a great resource for high-quality beef tenderloin medallions. Ask for 2-inch-thick medallions from the center cut. Make sure they’re freshly sliced from a whole tenderloin, not prepackaged.
5. Check for Freshness and Color
Fresh beef tenderloin medallions should be deep cherry-red in color with no grayish edges. They should smell clean and feel firm to the touch—signs of high-quality, fresh meat.
Here’s a quick cheat sheet when shopping:
| Attribute | Ideal Selection |
|---|---|
| Grade | USDA Prime or Choice |
| Color | Deep red, no brown or gray edges |
| Thickness | 1.5–2 inches per medallion |
| Marbling | Fine white lines, evenly spread |
| Packaging | Vacuum-sealed or butcher paper |
When you’re ready to prep your meat, don’t miss our high-protein dense bean salad—a hearty side that’s perfect for steak night.
Preparing Beef Medallions for Cooking
Trimming and Cutting Beef Tenderloin into Medallions
If you’ve sourced a whole beef tenderloin—or even a portion—you’ll need to do some basic trimming to create uniform beef tenderloin medallions. Doing this properly can save money and ensure even cooking.
Step-by-Step Trimming Instructions:
- Remove the Silverskin
This thin, silvery membrane doesn’t break down during cooking. Use a sharp boning knife and slice just under the edge, pulling away as you cut. Be careful not to remove too much meat. - Trim Excess Fat
While a bit of fat enhances flavor, large chunks can interfere with browning. Trim any thick fatty layers, but leave some small marbled streaks for moisture. - Divide Into Sections
The whole tenderloin has three parts:- The butt end (thick and wide)
- The center cut (ideal for medallions)
- The tail end (tapered and thin)
| Cut Area | Best Use |
|---|---|
| Center Cut | Perfect medallions |
| Butt End | Roast or kabobs |
| Tail End | Stir-fry or fold into medallions |
Not ready to trim it yourself? Ask your butcher to cut medallions for you. Just be sure to request uniformity in size for even searing.
Marinating vs. Dry Rub: What Works Best?
Because beef tenderloin medallions are naturally tender, marinating isn’t essential—but it can add great flavor. However, dry rubs often perform better when it comes to achieving that crave-worthy crust.
When to Use a Marinade:
- You want to infuse bold flavors like soy, red wine, or balsamic.
- You have extra time (at least 30 minutes to overnight).
- You plan to grill or broil at high heat.
Example Marinade (for 4 medallions):
- 1/4 cup olive oil
- 2 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1 garlic clove, minced
- Fresh rosemary and thyme
- Optional: a dash of Worcestershire
Let the medallions soak in the fridge for 30 mins to 4 hours.
When to Use a Dry Rub:
- You want that perfect pan-seared crust.
- You’re short on time.
- You prefer a savory, caramelized exterior.
Simple Dry Rub:
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- Pinch of brown sugar for caramelization
Pat the medallions dry with paper towels first to ensure the rub adheres well and helps with browning.
If you’re planning a side to complement your spice profile, don’t miss our purple peel recipe, which adds a surprising contrast in texture and flavor.
Print
Beef Tenderloin Medallions Recipe
Beef tenderloin medallions made simple—learn expert tips, best cooking methods, and 2 restaurant-worthy recipes.
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
4 beef tenderloin medallions
Salt and pepper
2 tbsp olive oil
3 tbsp butter
3 garlic cloves, smashed
1 tbsp rosemary
1 tbsp thyme
Instructions
Season medallions with salt and pepper.
Sear in hot oil for 3–4 minutes per side.
Add butter, herbs, and garlic. Baste.
Let rest and serve with sauce.
Notes
Use a thermometer for best doneness. Great with mashed potatoes or grilled asparagus.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner/Main
- Cuisine: American
Nutrition
- Serving Size: 268 kcal
Cooking Techniques for Juicy Medallions
Pan-Searing for Maximum Flavor
One of the most beloved ways to cook beef tenderloin medallions is pan-searing. This technique creates a flavorful crust while keeping the interior tender and juicy. It’s fast, simple, and ideal for weeknight dinners or elegant occasions.
Here’s How to Do It Right:
1. Preheat Your Pan
Use a heavy-bottomed skillet—preferably cast iron. Preheat it over medium-high heat until it just begins to smoke. This step is crucial for achieving that crispy brown sear.
2. Prep the Medallions
Make sure the medallions are at room temperature and patted dry with paper towels. Season generously with salt, pepper, or your chosen dry rub.
3. Sear Without Moving
Place the medallions in the pan and let them sear undisturbed for about 3 minutes per side. Don’t overcrowd the pan—cook in batches if needed.
4. Add Butter and Aromatics (Optional)
For a flavor boost, toss in a pat of butter, crushed garlic, and fresh thyme or rosemary in the last minute of searing. Baste the medallions with the melted butter as they cook.
5. Let Them Rest
After removing from the pan, tent loosely with foil and let rest for 5 minutes before serving. This redistributes the juices inside the meat.
| Doneness | Internal Temp | Time (approx.) |
|---|---|---|
| Rare | 120–125°F | 2–3 min/side |
| Medium-Rare | 130–135°F | 3–4 min/side |
| Medium | 140–145°F | 4–5 min/side |
Looking for inspiration? Try pairing with our steak chimichurri and bean salad recipe—a bold match for pan-seared medallions.
Oven-Roasting and Broiling Methods Compared
If you’re cooking multiple beef tenderloin medallions or prefer a more hands-off method, the oven is your best friend. Both roasting and broiling offer distinct advantages, depending on your kitchen setup and the texture you’re aiming for.
Oven-Roasting
Ideal for thicker medallions (2+ inches) or finishing steaks after searing.
Steps:
- Preheat oven to 400°F.
- Sear medallions in a skillet (2–3 minutes per side).
- Transfer to an oven-safe dish or keep in the skillet.
- Roast for an additional 5–7 minutes for medium-rare.
- Rest for 5 minutes before serving.
Pros: Even cooking, juicy results
Cons: Takes slightly longer
Broiling
Best for thinner medallions and faster cooking.
Steps:
- Preheat broiler and set rack 4–5 inches from heat.
- Line a baking sheet with foil and place medallions on a wire rack.
- Broil for 3–4 minutes per side, watching closely.
Pros: Quick and crisp finish
Cons: Easy to overcook without close attention
No matter which method you choose, serving them hot with a fresh sauce or gravy makes all the difference. Don’t miss our ABC fruit juice as a light and refreshing contrast to the richness of the dish.
Sous Vide & Grilling Techniques
How to Sous Vide Beef Tenderloin Medallions
If you want perfectly cooked beef tenderloin medallions every time—with zero guesswork—sous vide is your secret weapon. This low-and-slow water bath technique guarantees an evenly cooked interior and unmatched tenderness.
Why Sous Vide Works So Well:
The gentle, controlled temperature ensures that medallions never overcook. You can even hold them at their perfect doneness for up to an hour before finishing with a quick sear.
Step-by-Step Sous Vide Method:
1. Season & Seal
Pat the medallions dry and season with salt, pepper, and herbs. Add a pat of butter and seal in a vacuum bag or use the water displacement method with a zipper bag.
2. Set Your Precision Cooker
- Rare: 125°F
- Medium-Rare: 130°F
- Medium: 135°F
- Medium-Well: 140°F
- Well Done: 150°F
Cook for 1 to 2 hours.
3. Sear for a Crust
After sous vide cooking, pat dry again and quickly sear both sides in a ripping-hot cast iron skillet with oil or butter for 1 minute per side to build that beautiful crust.
Pro Tip: Adding aromatics like thyme or garlic into the bag enhances flavor during the cook.
Sous vide is a go-to for dinner parties or meal prep because it gives you restaurant-quality beef tenderloin medallions with virtually no effort or stress.
Perfect Grill Marks: Tips for Outdoor Cooking
Grilling gives beef medallions that smoky flavor and char that many meat lovers crave. While tenderloin is lean, careful grilling will keep it juicy and flavorful.
Prep for Success:
- Bring the medallions to room temperature.
- Lightly oil the medallions and grill grates to prevent sticking.
- Use a two-zone fire setup—high heat on one side, medium on the other.
Grilling Instructions:
| Doneness | Grill Time (Total) | Flip Frequency |
|---|---|---|
| Rare | 4–5 mins | Once |
| Medium-Rare | 6–7 mins | Once |
| Medium | 7–8 mins | Once |
Steps:
- Sear the medallions over direct high heat for 2–3 minutes per side.
- Move to indirect heat to finish cooking until internal temperature reaches your desired doneness.
- Remove, tent with foil, and rest for 5 minutes.
Grill Tips:
- Don’t press down on the meat—this releases precious juices.
- Use tongs instead of a fork to avoid puncturing the meat.
- Baste with garlic butter during the last minute of grilling for a glossy finish.
Grilled medallions pair beautifully with lighter sides like grilled vegetables or herb-studded grains. For an unexpected twist, serve them with our refreshing purple peel recipe as a cooling contrast.
Ideal Internal Temperatures and Doneness
Temperature Guide for Rare, Medium, and Well-Done Medallions
Cooking beef tenderloin medallions to the correct internal temperature is the difference between a succulent, juicy bite and an overcooked disappointment. Because these medallions are lean and tender, even a few degrees too far can dry them out.
Here’s a simple temperature guide to help you hit the sweet spot every time:
| Doneness | Internal Temp (Remove From Heat) | Final Temp After Resting |
|---|---|---|
| Rare | 120–125°F | 125–130°F |
| Medium-Rare | 130–135°F | 135–140°F |
| Medium | 135–140°F | 140–145°F |
| Medium-Well | 145–150°F | 150–155°F |
| Well Done | 155°F and up | 160°F+ |
Pro Tip: Always use an instant-read thermometer inserted into the center of the thickest part of the medallion. It’s the best way to ensure accuracy without slicing it open.
Resting the Meat for Maximum Juiciness
One of the most overlooked steps in cooking beef tenderloin medallions is resting the meat. After removing it from heat—whether from the pan, oven, or grill—your medallions need time to rest.
Why Resting Beef Tenderloin Medallions Matters
Resting your beef tenderloin medallions after cooking is crucial for maximum juiciness. During cooking, the juices are pushed toward the center of the meat. Letting the medallions rest allows those juices to redistribute evenly throughout each piece. If you cut into them too soon, all that flavorful moisture will spill onto your cutting board—leaving the meat dry and less satisfying.
Resting Time Recommendations:
- For small medallions (2–3 oz): 3–5 minutes
- For thicker medallions (4+ oz): 5–7 minutes
How to Rest Properly:
- Place medallions on a clean plate or wooden board.
- Tent loosely with foil to retain heat without steaming the crust.
- Let them sit undisturbed until ready to serve.
This short pause can elevate your medallions from “good” to “unforgettable.”
And if you’re building a full plate, don’t miss our Southwest dense bean salad—a hearty and colorful pairing that complements any level of doneness.
Serving Suggestions and Side Dishes
Classic Sauces to Pair With Medallions
A perfectly cooked beef tenderloin medallion is a thing of beauty, but pairing it with the right sauce can turn it into a restaurant-quality masterpiece. Because medallions are lean and mild in flavor, rich or aromatic sauces provide a luxurious contrast.
Here are a few timeless favorites:
1. Red Wine Reduction
This silky sauce brings out the beefy depth of medallions.
Ingredients:
- 1 cup dry red wine
- 1/2 cup beef stock
- 1 shallot, finely chopped
- 1 tbsp butter
- 1 tsp Dijon mustard
Simmer everything until reduced by half. Whisk in butter to finish. Serve warm over sliced medallions.
2. Mushroom Cream Sauce
Earthy and creamy, this sauce turns a simple dinner into a comfort classic.
Ingredients:
- 1 cup mushrooms (cremini or shiitake), sliced
- 1/2 cup heavy cream
- 1 garlic clove, minced
- 1 tbsp butter
- Salt and pepper to taste
Sauté mushrooms in butter until golden, add garlic, then cream. Let it thicken before draping over your medallions.
3. Garlic Herb Butter
Perfect for grilled or pan-seared medallions, this compound butter melts deliciously over hot beef.
Mix together:
- 1/2 cup softened unsalted butter
- 1 tsp minced garlic
- 1 tbsp chopped parsley
- 1/2 tsp thyme or rosemary
- Pinch of salt
Roll into a log, chill, then slice coins to top the medallions as they rest.
Don’t miss our calamari dipping sauce—believe it or not, with a touch of heat and citrus, it works wonderfully on beef when thinned into a glaze.
Side Dishes That Complement Beef Tenderloin Perfectly
Your beef tenderloin medallions deserve partners on the plate that enhance—not overwhelm—their delicate flavor and texture. Here are some favorite go-to sides:
1. Roasted Garlic Mashed Potatoes
Creamy, comforting, and always a crowd-pleaser. Add roasted garlic for depth and a dollop of sour cream for tang.
2. Grilled Asparagus with Lemon Zest
A crisp, bright counterpoint to rich meat. Toss with olive oil and lemon zest, then grill or roast.
3. Buttered Green Beans with Almonds
Sauté green beans in butter, toss in toasted almonds for crunch. A quick and elegant side.
4. Wild Rice Pilaf with Herbs
Nutty, chewy wild rice complements the softness of medallions. Add chopped parsley, thyme, and sautéed shallots.
5. Creamy Polenta or Parmesan Risotto
These creamy sides balance texture and soak up sauces beautifully.
| Side Dish | Flavor Profile | Cooking Time |
|---|---|---|
| Garlic Mashed Potatoes | Creamy & savory | 30 mins |
| Grilled Asparagus | Crisp & citrusy | 15 mins |
| Green Beans with Almonds | Buttery & nutty | 20 mins |
| Wild Rice Pilaf | Earthy & herby | 40 mins |
| Parmesan Risotto | Rich & creamy | 30–35 mins |
Need a lighter addition? Discover great ideas like this high-protein dense bean salad that makes for a fiber-packed, protein-boosted complement.
Recipes with Beef Tenderloin Medallions
Garlic Herb Butter Beef Tenderloin Medallions Recipe
This is a go-to recipe when you want beef tenderloin medallions that are elegant yet approachable. Perfect for date night, holidays, or impressing your dinner guests without the stress.
Ingredients:
- 4 beef tenderloin medallions (1.5–2 inches thick)
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 garlic cloves, smashed
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
Instructions:
- Season the beef generously with salt and pepper.
- Heat olive oil in a skillet over medium-high heat until shimmering.
- Sear medallions for 3–4 minutes per side until a brown crust forms.
- Reduce heat to medium and add butter, garlic, rosemary, and thyme.
- Baste the steaks by tilting the pan and spooning the hot herb butter over the medallions for 1–2 minutes.
- Let rest for 5 minutes before serving.
Serving tip: Spoon extra butter from the pan over the medallions when plating. Add a squeeze of lemon for balance if desired.
Pair with our refreshing ABC fruit juice for a surprisingly perfect contrast to the richness of the meat.
Mushroom Red Wine Sauce Medallions
This recipe takes your medallions to gourmet heights with a deep, umami-packed sauce. Ideal for a cozy dinner when you want to treat yourself or guests.
Ingredients:
- 4 beef medallions
- Salt and pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 1 cup mushrooms (cremini or portobello), sliced
- 1/2 shallot, minced
- 1/2 cup red wine
- 1/3 cup beef stock
- 1 tsp Dijon mustard
- 1 tbsp heavy cream (optional for richness)
Instructions:
- Season and sear medallions in olive oil, 3–4 mins per side. Set aside and keep warm.
- Sauté shallots and mushrooms in butter until soft and browned.
- Deglaze with red wine, scraping the pan, then add beef stock and mustard.
- Simmer 4–5 minutes, then stir in cream (if using).
- Return medallions to the pan and warm through in the sauce for 2 minutes.
Serve with roasted garlic mashed potatoes or a wild rice pilaf.
Looking for something lighter to go with this bold recipe? Don’t miss our purple peel recipe as a refreshing side.
Storage, Reheating & Leftover Ideas
Properly Storing Cooked Medallions
Cooked beef tenderloin medallions store surprisingly well when handled properly, keeping their tenderness and flavor for future meals. Whether you’re meal-prepping or saving extras from a special dinner, here’s how to keep them fresh:
In the Refrigerator:
- Wrap tightly in foil or place in an airtight container.
- Store for up to 3–4 days.
- Keep any leftover sauce in a separate small container if possible.
In the Freezer:
- Wrap each medallion individually in plastic wrap.
- Place all wrapped pieces in a freezer bag or airtight container.
- Freeze for up to 2 months.
- Label with date and type of seasoning or sauce.
Freezer Tip: Flash freeze on a baking sheet for 1 hour before transferring to a bag. This prevents sticking and keeps medallions individually portioned.
How to Reheat Without Drying Out
Because beef medallions are lean and delicate, reheating them too quickly can result in rubbery or dried-out meat. Here are a few gentle methods to preserve their juiciness:
1. Skillet with Butter or Broth
- Heat a non-stick skillet over medium-low.
- Add a pat of butter or a splash of broth.
- Cover and heat medallions for 3–4 minutes, flipping once.
2. Oven Method
- Preheat oven to 250°F.
- Place medallions in a baking dish with a bit of stock or butter.
- Cover tightly with foil and heat for 15–20 minutes.
3. Sous Vide Reheat
- Reheat vacuum-sealed medallions in a 130°F water bath for 30–40 minutes.
- This keeps texture and moisture nearly identical to freshly cooked meat.
Creative Dishes Using Leftover Beef Medallions
Don’t let a single ounce go to waste. Leftover beef tenderloin medallions make a delicious base for quick and comforting meals.
1. Beef Medallion Sandwiches
Thinly slice and stack on a toasted baguette with arugula, caramelized onions, and horseradish aioli.
2. Steak and Egg Breakfast Skillet
Dice and sauté with potatoes, bell peppers, and top with a fried egg for a hearty brunch.
3. Steak Salad Bowls
Serve chilled slices over mixed greens with cherry tomatoes, blue cheese, and balsamic vinaigrette.
4. Tacos or Quesadillas
Reheat and shred medallions for taco fillings with avocado and chipotle crema.
5. Creamy Beef Pasta
Slice thin and toss with fettuccine and mushroom cream sauce for a quick dinner upgrade.
| Leftover Dish | Prep Time | Perfect For |
|---|---|---|
| Steak Sandwich | 10 mins | Lunch or Dinner |
| Breakfast Skillet | 15 mins | Weekend Brunch |
| Steak Salad Bowl | 10 mins | Light Lunch |
| Beef Tacos/Quesadillas | 20 mins | Family Dinners |
| Creamy Steak Pasta | 25 mins | Date Night In |
Leftovers become less of a chore and more of a treat when you use them creatively. Cooking should be joyful—just like every dish shared here at Cozy Bites.
Frequently Asked Questions (FAQs) About Beef Tenderloin Medallions
Is beef tenderloin medallion the same as filet mignon?
Not exactly. Both cuts come from the tenderloin, but filet mignon is taken from the narrow, tapered end of the tenderloin and is often more uniform in shape and size. Beef tenderloin medallions can come from any part of the tenderloin and are often sliced slightly thinner. Both are tender, lean, and flavorful—perfect for high-heat cooking methods like searing and grilling.
What is the best way to cook beef medallions?
The best way depends on your preferences, but pan-searing is a top choice for quick, flavorful results. It creates a rich crust on the outside while keeping the center tender. For maximum precision, sous vide followed by a quick sear is another excellent option. Grilling also brings great flavor, especially when finished with garlic herb butter or a red wine reduction.
What is the recommended cooking method for tender medallions?
Pan-searing in a hot skillet with butter and aromatics like garlic and rosemary is highly recommended. It locks in flavor and provides a beautiful golden-brown crust. Use a thermometer to ensure doneness and allow the medallions to rest before serving to retain their juices.
What are beef medallions good for?
Beef tenderloin medallions are incredibly versatile. They’re great for romantic dinners, holiday meals, elegant parties, or even fast weeknight dinners. You can serve them with creamy sauces, bold sides like wild rice pilaf or mashed potatoes, or transform leftovers into salads, sandwiches, or tacos.
Conclusion: Beef Tenderloin Medallions Recipe
Cooking beef tenderloin medallions is about more than following steps—it’s about creating joy at the table. Whether seared in butter or grilled to perfection, this lean and luxurious cut offers unbeatable tenderness and flavor with every bite. And here at Cozy Bites Recipes, we believe that every home cook—whether seasoned or just starting out—deserves to feel confident in the kitchen.
From mastering the perfect temperature to reinventing leftovers into something new, this guide gives you the tools to make your medallions unforgettable. Cooking doesn’t have to be complicated. Just like the memories I started creating with my grandmother in her cozy kitchen, it can be comforting, warm, and deeply satisfying.
Don’t miss our steak chimichurri bean salad recipe or southwest-style bean dish for simple sides that complete your plate beautifully.
