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Filet Mignon Medallions (Beef Tenderloin)
Recipes » Main Dish » Meat - Steaks and Chops
Expensive, but terrific and elegant. Great for a simple dinner party.
100% would make again
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Yield: 2 , Total Time: moments
Ingredients
Filet Mignon Medallions (Beef Tenderloin) Preparation
According to Wikipedia, the same cut of beef can be called Chateaubriand, tournedos, filet de bouef (French), Medallians, Tenderloin Steak (USA), or Fillet Steak (UK and Ireland).
The two secrets to this simple recipe are (1) a grill pan, and (2) RESISTING the temptation to turn the steak too frequently. (A grill pan is a large saute pan that has raised grill ridges.) I've grilled filet mignon before, and it's terrific, but this is one of the few cases where I actually prefer the grill pan -- it sears with a moister method than grilling -- it cooks nearer to its own juices, making it less likely to dry out.
Place the pan over medium high heat, and allow to come up to temperature (approximately 4-5 minutes). Add 1-2 tablespoons of vegetable oil and tilt it around to cover the pan. Slice medallions in very consistent-thickeness slices, approximately 1 inch thick. Cover with ample ground course salt and pepper.
Place tournedos (fillets), putting them down away from you, one by one, into the pan. DO NOT DISTURB them for 3 minutes. Lift with tongs and flip. Wait another 2-3 minutes. Rotate 45 degrees, and sear for another 2 minutes. Flip again to complete the grill marks, and cook another 1-2 minutes. I like my steaks medium, and I carefully watch the color on the outside -- remove them from the grill pan when there is still a faint pink line in the center. Tonight I found that cooking time for me was about 5-6 minutes total.
Food Glossary
Learn more about the ingredients in this recipe: Filet Mignon Vegetable oil
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Filet Mignon Medallions (Beef Tenderloin) Reviews
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Topped these with a mixture of grated pecorino romano, panko and butter and finished under the broiler. Exceptional!
4 months, 3 weeks, 5 days, 23 hours, 15 minutes ago
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It looks yummy!I might try it sometime for my husband
and cousin!
12 months, 2 days, 18 hours, 3 minutes ago
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This recipe is great!!! Very simple and steaks turned out perfect.
1 years, 2 weeks, 6 days, 20 hours, 1 minutes ago
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My family absolutely LOVED this fabulous recipe! This steak was the hit of our Valentine's Day dinner. It was easy to make and super delicious!
1 years, 3 months, 5 days, 2 hours, 56 minutes ago
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Worked out great, thx!!!
1 years, 11 months, 4 days, 18 hours, 57 minutes ago
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I was given a grill pan for Xmas and this was the recipe I've tried with the new pan. The recipe is wonderful and easy understand and follow. The filets were perfect and so was the smile on hubbies face. Thanks for posting.
2 years, 1 months, 3 weeks, 2 days, 6 hours, 40 minutes ago
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Contrary to popular belief, searing meat doesn't actually seal any juices in. The purpose of searing is to form a savory crust on the outside. The most important thing is to let the meat rest. This allows the meat (muscle) to relax, and the juices distribute evenly. If you cut into it too soon, the juices will spill everywhere and you'll have to pour it into a glass and drink it.
2 years, 2 months, 2 weeks, 4 days, 22 hours, 21 minutes ago
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I used flat iron steak and cooked it this way only I used only 1 T olive oil and cooked it for 15 min, turning 3 x. Yummy!! I cooked it in my cast iron skillet grill.
2 years, 4 months, 2 weeks, 4 days, 8 minutes ago
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Go on spoil yourself, have it with a tail of lobster. Yummmm.
2 years, 4 months, 3 weeks, 4 days, 5 hours, 52 minutes ago
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Fantastic! A notable recipe that demonstrates, 'simpler is often better.' Cooking times were spot on for 1-inch thick steaks (at room-temperature) and a heavy-bottomed grill pan over medium-high heat.
2 years, 5 months, 3 weeks, 3 days, 21 hours, 29 minutes ago
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3 years, 2 months, 4 weeks, 1 days, 3 hours, 38 minutes ago
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Delicious! Had this two nights ago and really enjoyed it. Pair it with blue cheese compound butter, or bearnaise sauce. Just right!
4 years, 1 months, 2 weeks, 2 days, 5 hours, 53 minutes ago
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Be sure not to overcook this, and let it rest!
4 years, 6 months, 1 weeks, 6 days, 20 hours, 45 minutes ago
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A Valentines Day keeper!
5 years, 3 months, 6 days, 4 hours, 19 minutes ago
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[I made edits to this recipe.]
5 years, 3 months, 3 weeks, 1 days, 20 hours, 13 minutes ago
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[I posted this recipe.]
5 years, 3 months, 3 weeks, 1 days, 21 hours, 51 minutes ago
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