Beef medallion steak is one of the most tender, flavorful and delicious cuts of beef you can find. This melt-in-your-mouth meat is a true delicacy that every beef lover should try at least once. But what exactly is a beef medallion steak? Where does it come from and how do you cook it to perfection? Let’s find out!
What is a Beef Medallion Steak?
A beef medallion steak is a small, round slice of beef cut from the tenderloin. The tenderloin is a long, slender muscle that runs along the spine of the cow. It doesn’t get much exercise, so it’s incredibly tender.
Beef medallions are cut from the center of the tenderloin, so they contain that pure tenderloin tenderness in every bite. Unlike other tenderloin cuts like filet mignon, the medallions are cut thicker – usually between 1 to 2 inches thick.
These steaks are called “medallions” because of their round shape, like a large medallion. Their dainty size, rich flavor and melt-in-your-mouth texture make beef medallion steaks a real treat
Where Does Beef Medallion Steak Come From on the Cow?
The tenderloin is located inside the carcass, running along the spine and nestled beneath the ribs. There are two main sections – the short loin and the sirloin. The short loin tenderloin sits in the rib area, while the sirloin tenderloin extends into the hindquarters.
Beef medallions are cut from the thickest part of the short loin tenderloin. This area delivers the most buttery smooth, tender meat Other tenderloin cuts like filet mignon come from the short loin too
The sirloin tenderloin is still tender but slightly firmer with more flavor. Cuts like the chateaubriand steak are from the sirloin tenderloin.
How is Beef Medallion Steak Cooked?
These succulent steaks need very little to make them shine. Simple seasoning with salt, pepper and maybe some herbs is all you need. Avoid marinating beef medallions as that can make the exterior mushy.
To cook beef medallion steaks:
- Pat the steaks dry and season just before cooking
- Get a heavy skillet or pan very hot
- Add a touch of oil or butter
- Sear the steaks for about 2 minutes on each side. This gives a nice crust while keeping the inside tender.
- Finish cooking in a 400°F oven for about 5 minutes for medium-rare
- Rest the steaks for 5-10 minutes before serving
The high heat sear gives great flavor and texture contrast between the crust and interior. Oven roasting gently brings the steaks to the right doneness without overcooking.
How Should You Cook Beef Medallion Steak?
Beef medallion steaks can be cooked to various levels of doneness:
- Rare – Seared outside with a cool, red center. Cook to an internal temperature of 120-125°F.
- Medium Rare – Warm and pink throughout. Cook to 130-135°F internal temperature. This is the recommended doneness for maximum juiciness.
- Medium – Hotter pink center with a hint of brown. Cook to 140-145°F internal.
- Medium Well – Mostly brown throughout with a faint pink center. Cook to around 150°F.
- Well Done – Cooked through until brown with no pink. Reaches 160°F internal temperature.
Use an instant read thermometer poked into the thickest part to check for doneness. Let the steak rest before taking the temperature.
Are Beef Medallion Steaks Expensive?
Yes, beef medallion steaks are one of the pricier cuts of beef. Expect to pay $25 or more per pound. There are two main reasons for the higher cost:
- They are cut from the tenderloin, the most tender and sought after part of the cow. High demand means higher prices.
- Only 2 small medallions can be cut from each tenderloin. Limited supply drives up costs.
So while beef medallions are expensive, their exquisite eating quality makes them worth a splurge for special occasions.
What to Serve with Beef Medallion Steak
The rich flavor and tender texture of beef medallion steak pairs wonderfully with these sauces:
- Béarnaise – Classic French sauce made with egg yolk, butter, white wine vinegar and tarragon.
- Red Wine Reduction – Intense sauce made by simmering red wine until thick and syrupy.
- Blue Cheese Butter – Compound butter with crumbled blue cheese and herbs.
- Mushroom Sauce – Earthy sauce with sautéed mushrooms, onions and beef broth.
On the side, opt for options like:
- Roasted or mashed potatoes
- Garlic green beans
- Sautéed mushrooms
- Creamed spinach or roasted asparagus
- Fresh green salad
Let the steak shine as the star and keep side dishes simple. Starchy potatoes or pasta complement the richness of medallion steak. Veggies balance out the meal.
How to Grill Beef Medallion Steak
These small steaks are ideal for grilling. The high heat of the grill nicely sears the outside to lock in juices while keeping the inside pink and tender.
To grill beef medallion steaks:
- Coat steaks lightly in oil to prevent sticking
- Preheat grill to high heat, 500°F or above. Use direct heat.
- Grill steaks 2 minutes per side for rare, up to 4 minutes per side for medium-rare.
- Flip only once to get nice grill marks.
- Don’t press or flatten steaks with the spatula.
- Let steaks rest 5 minutes before serving.
The grilled steaks will have a lovely char on the outside and juicy interior.
What is the Best Thickness for Beef Medallion Steaks?
Beef medallions are cut about 1 to 2 inches thick. This gives you the perfect ratio of seared exterior to tender, juicy interior.
Anything under 1 inch may overcook too quickly. Over 2 inches and the middle can remain underdone while the outside burns.
Aim for 1.5 inches thick for the ideal thickness. This ensures your beef medallions cook evenly to a beautiful medium rare from edge to edge.
Can You Marinate Beef Medallion Steaks?
Tender cuts like beef medallions don’t need to be marinated to tenderize. In fact, marinating can degrade the texture, making the exterior mushy.
However, you can briefly marinate for added flavor. Use an oil-based marinade without acid for no more than 30 minutes. Turn the steaks occasionally so the marinade fully coats the meat.
Quick marinade ideas:
- Olive oil, garlic, rosemary and cracked pepper
- Soy sauce, sesame oil, ginger and brown sugar
- Balsamic vinegar, basil and garlic
Pat steaks dry before cooking to prevent steaming instead of searing.
Are Beef Medallion Steaks Good for Special Occasions?
Absolutely! Beef medallion steaks are perfect for serving guests on special occasions like birthdays, anniversaries or holiday meals.
These premium steaks have an elegant appearance with beautiful marbling and round shape. They look like they came from a fancy restaurant!
The luxurious texture and refined flavor also say special occasion. Beef medallions feel like a real treat.
For a dinner party, pair seared medallions with risotto, grilled asparagus, a fresh tomato salad and a good bottle of wine. Perfect for impressing your guests!
How to Cook Frozen Beef Medallion Steaks
It is fine to freeze beef medallion steaks if you buy them in bulk or find a good sale. Here are a few tips:
- Wrap each steak tightly in plastic wrap or freezer paper. This prevents freezer burn.
- Place wrapped steaks in a zip top freezer bag. Squeeze out air before sealing.
- Freeze for up to 4-6 months for best quality.
- Thaw in the refrigerator overnight before cooking. Do not thaw on the counter.
To cook thawed beef medallions:
- Pat dry with paper towels. Let meat come completely to room temp.
- Season as desired. Quick sear on both sides.
- Finish cooking in a 400°F oven until it reaches your desired doneness.
Frozen medallions may take a couple extra minutes to finish compared to fresh but still turn out tender and delicious.
Is Beef Medallion Steak Healthy?
Beef medallion steaks can be enjoyed as part of a healthy diet when eaten in moderation. A 3-4 oz serving provides:
- Protein – Over 30g to build muscle and satisfy hunger.
- **Iron
You may also like Buy Steak Tenderloin Medallions Online | Four Sixes® Ranch Brand Beef
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Cooking Beef Medallions with Chef Martin Bosley
What is a steak medallion?
A steak medallion is a small, round, thick piece of meat cut from the finest part of the beef. It is usually taken from the tenderloin, which is a very tender but lean cut of meat. Steak medallions are prized for their tenderness, juiciness, and flavor. They are often used to make small, elegant steaks that are perfect for a sophisticated meal.
What is a beef medallion?
A medallion is a small, cylindrical cut of beef that is usually taken from the tenderloin or sirloin section of the cow. These cuts are typically very lean and tender, making them popular for dishes such as steak medallions or beef Wellington.
How thick is a medallion steak?
Medallion is typically taken from the tenderloin part of the cow, which is known for its exceptional tenderness. It is cut into small, round portions and is usually around 1-2 inches thick. Medallion steak is usually lean and firm, with less fat compared to other cuts.
Are steak medallions cut from a tenderloin?
If the medallions of steak you’re holding are labeled “filet medallions,” then they’re cut from the tenderloin. This means you’re holding a relatively lean, flavorful, tender, thinner-sliced filet, so the strategies you use to expertly prepare a full-sized filet can work.