This lean beef cut is usually taken from the bottom sirloin. It is also called a petite sirloin steak. Even though this cut is tasty, the best way to cook medallion steaks is to sear them in a hot pan to seal in the juices and then cook them slowly in the oven until they are done the way you like.
To cook steak medallions the best way, sear them first in a hot skillet and then move them to an oven heated to 400 degrees Fahrenheit and cook until they are done the way you like them. For food safety, cook until your steak has reached an internal temperature of 145 F.
Beef medallions make for an easy yet impressive dinner. These small, tender cuts of beef cook quickly and deliver big, bold flavor. But it can be hard to get the perfect balance of a crispy outside and a pink, juicy inside. Undercooking leaves raw, unpleasant meat while overcooking results in dry, chewy beef.
This complete guide will teach you how to roast beef medallions in the oven until they are juicy and tender.
What Are Beef Medallions?
Beef medallions go by several names like minute steaks, petite tenderloin, or beef tenderloin medallions Essentially, they are thin cuts of tenderloin, trimmed into portions around 2–3 ounces and 1–2 inches thick Their small size makes them perfect single servings.
Given their leanness, beef medallions cook fast. This makes them ideal for quick weeknight meals but achieving the right level of doneness is key
How Long to Cook Beef Medallions Based on Doneness
The cooking times will depend on how big your medallions are and how done you like them. Follow these guidelines for perfect results:
- Rare: 8-10 minutes
- Medium Rare: 10-12 minutes
- Medium: 12-15 minutes
- Medium Well: 15-18 minutes
- Well Done: 18-22 minutes
Always use an instant-read thermometer to check the internal temperature rather than relying solely on time.
Beef Medallion Oven Temperatures
For the fastest cooking, roast at 425–450°F. Higher heat helps achieve a crispy sear while keeping the inside tender.
For more even cooking, start at a lower 350°F then finish at 450°F.
Test for Doneness with a Thermometer
Checking temperature is the only foolproof way to know your beef medallions are cooked correctly.
- Rare: 120-125°F
- Medium Rare: 130-135°F
- Medium: 140-145°F
- Medium Well: 150-155°F
- Well Done: 160+°F
Insert the thermometer into the thickest part of a medallion to get an accurate reading.
Handy Cooking Charts
For quick reference, use these oven roasting times based on the thickness of your medallions:
1-inch Thick Medallions
| Doneness | Cook Time at 425°F | Internal Temp |
|---|---|---|
| Rare | 6-8 minutes | 120-125°F |
| Medium Rare | 8-10 minutes | 130-135°F |
| Medium | 10-12 minutes | 140-145°F |
| Medium Well | 12-15 minutes | 150-155°F |
| Well Done | 15-18 minutes | 160+°F |
2-inch Thick Medallions
| Doneness | Cook Time at 425°F | Internal Temp |
|---|---|---|
| Rare | 8-10 minutes | 120-125°F |
| Medium Rare | 10-12 minutes | 130-135°F |
| Medium | 12-15 minutes | 140-145°F |
| Medium Well | 15-18 minutes | 150-155°F |
| Well Done | 18-22 minutes | 160+°F |
Seasoning and Cooking Tips
- Pat medallions dry then coat with oil to promote browning
- Use S&P along with garlic, thyme, rosemary, etc.
- Sear first in a hot pan for 1-2 minutes per side
- Roast in a 425°F oven on a wire rack set over a baking sheet
- Flip halfway through cooking for even browning
- Rest 5 minutes before slicing to allow juices to redistribute
Side Dishes for Beef Medallions
What are the best side dishes and sauces to serve with oven-roasted beef medallions? Consider these flavorful options:
- Garlic mashed potatoes, sautéed greens, demi-glace
- Roasted asparagus, chimichurri sauce
- Creamy polenta, broccoli rabe, balsamic glaze
- Pearl couscous salad, red wine reduction
- Twice baked potatoes, creamed spinach, horseradish cream
- Mushroom risotto, grilled tomatoes, red wine jus
With the right techniques, achieving perfect beef medallions is easy. Follow the step-by-step process for searing and roasting along with the cooking time charts. In no time, you’ll be enjoying tender, juicy medallions boasting crisp, browned edges and a mouthwatering pink center.
Medallion Steak vs. Sirloin
Finding the cut of beef youre looking for in the meat section of your supermarket may not be as easy as youd think. The names of the cuts of beef can vary from one grocery store to another, as well as one region of the country to another, according to Fine Cooking. But if you have a general understanding of the different primal cuts of beef, you may have an easier time finding your medallion steak.
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Sirloin is one of the nine primal cuts of beef, which also includes round, flank and ribs. The sirloin cut is found near the back of the cow in between the loin and round cuts. For frame of reference, the round primal cut is the rear of the cow. The muscles in the sirloin cut don’t do much work, so the retail cuts, which are also called subprimal cuts, made from this cut of beef are very tender.
When comparing medallion steak to sirloin, the medallion steak is a subprimal cut from the primal cut of sirloin. More specifically, the medallion steak is cut from the bottom portion of the sirloin, near the hip bone.
Read more: How to Cook Steak on a Baking Sheet
The USDA doesnt provide specific nutrition information for the medallion steak, which is also referred to as the ball tip, according to the National Cattlemens Beef Association, but the cut of beef may be nutritionally similar to the bottom round roast. A 3-ounce portion of roasted bottom round roast has:
- 144 calories
- 24 grams of protein
- 5 grams of total fat
- 1.5 grams of saturated fat
The same portion of broiled top sirloin steak has:
- 186 calories
- 25 grams of protein
- 9 grams of total fat
- 3.5 grams of saturated fat
The bottom portion of the sirloin may be leaner than the top, saving you calories, total fat and saturated fat. Too much saturated fat in your diet may increase blood cholesterol levels and risk of heart disease. The U.S. National Library of Medicine recommends you limit your intake of saturated fat to no more than 10 percent of your daily calories, which is equal to 22 grams of saturated fat a day on a 2,000-calorie diet.
Many health groups say you should limit your red meat intake because it may raise your risk of heart disease and cancer. However, a systematic review and meta-analysis published in October 2019 in the Annals of Internal Medicine suggests that limiting your red meat intake may only slightly lower your risk of these diseases.
However, Harvard T.H. Chan School of Public Health says the results of this study contradict other findings and shouldnt change current healthy eating recommendations.
Read more: 10 Steak Recipes That Any Carnivore Will Love
The best way to cook medallion steaks is with dry heat, such as grilling or broiling. However, because the meat is very lean, Washington State University recommends you sear the steak over high heat to seal in the juices and the flavor, and then finish cooking on the grill or in the oven with a lower heat.
How to cook beef medallion steaks:
- Preheat your oven to 400 F.
- Season your room-temperature medallions with salt and pepper.
- Put 2 tablespoons of olive oil in a large oven-safe skillet and heat it over high heat.
- Once your oil starts to smoke, add your medallion steaks.
- Let the meat cook for about five minutes, or until it has a deep brown crust. Then flip it over and cook the other side. If your meat is browning too quickly, lower the heat to medium-high.
- Put the medallions in an oven that has already been heated up and roast for five to fifteen minutes, or until they are done the way you like them.
- Allow your medallions to rest for three minutes before serving.
According to the Academy of Nutrition and Dietetics (AND), you should cook your steak until it reaches an internal temperature of 145 F, which will kill any potential harmful pathogens. Cooking to this temperature creates a steak thats medium-rare, according to AND.
Cooking Beef Medallions with Chef Martin Bosley
How long do you cook beef medallions in the oven?
The cooking time for beef medallions in the oven will depend on a few factors, including the thickness of the meat and your desired level of doneness. For a medium-rare result, preheat your oven to 400°F and sear the medallions in a hot pan for about 2 minutes per side. Then, transfer them to the oven and roast for about 8 minutes.
How long does it take to cook a medallion in the oven?
For a medium-rare result, preheat your oven to 400°F and sear the medallions in a hot pan for about 2 minutes per side. Then, transfer them to the oven and roast for about 8 minutes. If you prefer your meat rare, reduce the roasting time to 6-7 minutes. For medium doneness, increase it to 10-11 minutes.
How do you cook beef medallions in a crock pot?
Place beef medallions on a small flat dish. Sprinkle 2 tablespoons olive oil over top, along with herbs of choice and garlic. Cover with plastic wrap and refrigerate overnight. Remove from refrigerator and bring to room temperature before roasting. Preheat oven to 400°. Bring a sauté pan to high heat. Add remaining tablespoon of olive oil.
How to cook beef medallions?
The best cooking method for beef medallions is to sear them in a hot skillet and finish them in the oven for a perfect result every time. This will help to lock in the juices and create a delicious outer crust on the meat.