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.
As a home cook and food blogger, I’m always looking for new and tasty ways to prepare classic dishes. One of my favorite cuts of meat to cook is beef medallions. These tender cuts of meat cook up quickly while staying moist and flavorful when done right. After plenty of trial and error in my kitchen, I’ve perfected the technique for oven-roasting beef medallions to juicy, fork-tender perfection every time.
In this detailed guide, I’ll walk through my foolproof method for cooking beef medallions in the oven I’ll cover everything from picking the right cut of meat and prep work to seasoning and cooking technique. By the end, you’ll be able to make melt-in-your-mouth medallions that look and taste like they came straight from your favorite steakhouse Let’s get cooking!
Picking the Perfect Cut
When it comes to beef medallions, you want to choose a tender, high-quality cut of meat. The best options are:
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Filet mignon – Cut from the tenderloin, this is the most tender (and expensive) cut.
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Beef tenderloin medallions – Also cut from the tenderloin into coin shapes Very tender
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Petite tender or hanger steak – Less expensive but still tender options.
For oven roasting, I recommend getting medallions that are 1 to 2 inches thick so they cook evenly. You can ask your butcher to slice a whole tenderloin or tenderloin roast into medallions for you.
Prepping the Meat
Proper prep is key to ensuring your medallions cook up juicy and flavorful:
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Let It Come Up To Temp: Take the beef out of the fridge and let it sit at room temperature for 30 minutes before cooking. This helps it cook more evenly.
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Pat It Dry: Use paper towels to pat the medallions completely dry. This helps them brown properly.
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Trim Off Excess Fat: Using a sharp knife, trim away any large pieces of fat. Some marbling is ok.
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Season Generously: Rub both sides of the medallions with olive oil then season liberally with salt and pepper. I also like to use garlic powder, thyme, rosemary and paprika.
The Perfect Oven Roasting Method
Preheating your oven and using a meat thermometer are keys to perfect oven-roasted medallions:
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Preheat Oven High: Set your oven to 450°F to get it nice and hot.
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Use An Oven-Safe Pan: Heat an oven-safe skillet over high heat. Cast iron or stainless steel work great.
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Sear The Meat: Add just enough oil to coat the pan and sear the medallions for 2-3 minutes per side. This caramelizes the outside.
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** Roast To Temperature:** Transfer the seared medallions to a baking sheet and roast until an instant-read thermometer inserted into the thickest part reads 125°F for medium-rare.
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Rest And Slice: Let the medallions rest for 5 minutes before slicing against the grain into medallions.
I love this oven roasting method because the initial sear gives you that nice crust while finishing it in the hot oven cooks the medallions evenly throughout.
Handy Tips For Oven-Roasted Medallion Perfection
I’ve picked up some useful tips along the way for consistently great results:
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Use the oven’s convection setting if you have it for more even cooking.
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Try a compound butter on top for extra richness and flavor.
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Add aromatics like garlic, shallots or herbs to the pan for bonus flavor.
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If pan sauce is desired, make sure to deglaze the pan after searing.
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Allow thicker cuts to rest for 10+ minutes before slicing for ultra-juicy results.
The Perfect Pairings
Beef medallions deserve some tasty accompaniments. Here are some of my favorites:
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Loaded Baked Potatoes – The ultimate steakhouse pairing!
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Sauteed Green Beans – Simple and delicious.
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Creamed Spinach – An elegant, indulgent side.
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Roasted Asparagus – Nutty flavor and crunch.
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Garlic Mashed Potatoes – Comfort food at its finest.
Don’t be afraid to get creative with your pairings! The tenderness of beef medallions allows them to pair well with a wide variety of sides.
Putting It All Together
Follow this step-by-step guide for oven-roasted beef medallion perfection:
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Pick tender medallions, about 1-2 inches thick
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Let meat sit out for 30 minutes to warm up
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Pat dry thoroughly with paper towels
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Trim off any excess outer fat
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Generously season both sides with salt, pepper and other spices
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Preheat oven to 450°F
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Sear medallions in an oven-safe pan for 2-3 minutes per side
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Transfer seared medallions to a baking sheet
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Roast in oven, checking temperature, until 125°F for medium-rare
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Allow meat to rest for 5-10 minutes
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Slice into medallions against the grain
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Serve immediately with your choice of tasty sides
Follow my guide and you’ll have tender, juicy, flavorful beef medallions ready in no time. Oven-roasting really is a foolproof method for cooking this versatile cut of meat.
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.
How To Cook Oven Roasted Beef Tenderloin
FAQ
What temperature is beef medallion done?
What is the difference between beef tenderloin and beef medallion?
What is the best way to cook top sirloin medallions?
How to cook medallions in the oven?
Once your oven is preheated, heat a large skillet over medium-high heat. Add a tablespoon of oil to the skillet and wait until it’s hot and sizzling. Season the medallions with salt and pepper just before cooking. Place them in the skillet, being careful not to overcrowd the pan. Cook for about 2 minutes per side until a golden crust has formed.
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.
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 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.