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.

Beef Tenderloin Medallions – The Best 2 Recipes & Cooking Tips

Beef Tenderloin Medallions Recipe

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Beef tenderloin medallions made simple—learn expert tips, best cooking methods, and 2 restaurant-worthy recipes.

Total Time: 20 minutes
Yield: 4 1x

Ingredients

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4 beef tenderloin medallions

Salt and pepper

2 tbsp olive oil

3 tbsp butter

3 garlic cloves, smashed

1 tbsp rosemary

1 tbsp thyme

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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.

Author: Sarah
Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dinner/Main
Cuisine: American

Nutrition

Serving Size: 268 kcal