Beef medallions are small, tender cuts of beef that are perfect for a quick yet elegant meal. Whether you’re cooking for a special occasion or just want to treat yourself to a juicy steak, knowing how to cook beef medallions properly can make all the difference. In this article, I’ll walk you through easy steps and tips to cook beef medallions that are flavorful, tender, and sure to impress.
What Are Beef Medallions?
Beef medallions usually come from the tenderloin or sirloin part of the cow. They are cut into small, round pieces, typically about 1 to 1.5 inches thick. Because they are lean and tender, they cook quickly and don’t require long cooking times or heavy seasoning to shine.
Preparing Your Beef Medallions
Before cooking, it’s important to bring the beef medallions to room temperature. Take them out of the fridge about 15-20 minutes before cooking. This helps them cook evenly and retain their juices.
Season the medallions simply with salt and freshly ground black pepper. You can also add herbs like rosemary or thyme for extra aroma and flavor.
How to Cook Beef Medallions: Step-by-Step
1. Choose Your Cooking Method
The best way to cook beef medallions is by pan-searing them in a heavy skillet or cast iron pan. This method creates a beautiful golden-brown crust while keeping the inside juicy and tender.
2. Heat Your Pan Properly
Heat your skillet over medium-high heat and add a bit of olive oil or vegetable oil. The oil should shimmer but not smoke. This ensures a good sear on the medallions.
3. Sear the Medallions
– Place the beef medallions in the hot pan without crowding them.
– Sear each side for about 3-4 minutes for medium-rare, adjusting the time if your medallions are thicker or thinner.
– Don’t move the medallions too much; let them develop a crust.
– For extra flavor, you can sear the edges briefly by holding the medallions upright with tongs.
4. Add Butter and Herbs
During the last minute of cooking, add a couple of tablespoons of butter along with garlic cloves, rosemary, or thyme to the pan. Spoon the melted butter over the medallions repeatedly to baste them. This adds richness and enhances the flavor.
5. Check for Doneness
Use a meat thermometer to check the internal temperature for perfect doneness:
– Rare: 120-125°F (49-52°C)
– Medium-rare: 130-135°F (54-57°C)
– Medium: 140-145°F (60-63°C)
Remove the medallions from the pan once they reach your desired temperature.
6. Rest Your Meat
Let the beef medallions rest on a plate for about 5-10 minutes. Resting allows the juices to redistribute, making the meat more tender and juicy when you cut into it.
Optional: Make a Quick Pan Sauce
After removing the medallions, you can make a delicious sauce in the same pan:
– Add minced garlic, shallots, or pearl onions and sauté briefly.
– Pour in beef broth, red wine, or Madeira and scrape up the browned bits from the pan.
– Let it simmer and reduce by half.
– Stir in a tablespoon of butter to finish the sauce with a silky texture.
Pour the sauce over the medallions just before serving.
Serving Suggestions
Beef medallions pair wonderfully with:
– Creamy mashed or whipped potatoes
– Buttery green beans or roasted vegetables
– Crispy fried onions or microgreens for garnish
– A dollop of soft cheese like Boursin melts beautifully on top of hot medallions
Tips for Perfect Beef Medallions Every Time
– Don’t overcrowd the pan to avoid steaming instead of searing.
– Use a heavy skillet like cast iron for even heat distribution.
– Pat the medallions dry before seasoning to get a better crust.
– Baste with butter and herbs for extra flavor and moisture.
– Rest the meat before slicing to keep it juicy.
Cooking beef medallions is straightforward but rewarding. With a few simple steps, you can enjoy a restaurant-quality steak at home that’s tender, juicy, and packed with flavor.
Enjoy your cooking adventure and savor every bite of your perfectly cooked beef medallions!