Filet Mignon Medallions (Beef Tenderloin)

Filet Mignon Medallions (Beef Tenderloin)

Ready in 45 minutes
19 review(s) averaging 4.9. 100% would make again

Top-ranked recipe named "Filet Mignon Medallions (Beef Tenderloin)"

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Expensive, but simple, savory and elegant. Great for a simple dinner party.

"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."

- iconoclast137

Ingredients

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1 pound Filet Mignon
2 tablespoon Vegetable oil
-- Equipment: Grill pan --

Original recipe makes 2

Servings  

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.

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Added on Award Medal
Verified by stevemur
Calories Per Serving: 640 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " stevemur stevemur

"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " stevemur stevemur

"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " stevemur stevemur

"If you like it, you might also try this  " stevemur stevemur

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Reviews for Filet Mignon Medallions (Beef Tenderloin)

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Excellant, and so easy. Favourite beef recipe. Would add a little more spices..
miller55 1 year ago
Easy, delicious preparation. I agree with the suggestion to finish in a 400 degree oven for 5 minutes and let it rest.
stevemur 1 year ago
Finish in a 400 degree oven for 5 minutes.... Let rest 7-10 minutes
Cookin4younme 2 years ago
Topped these with a mixture of grated pecorino romano, panko and butter and finished under the broiler. Exceptional!
tkarney 2 years ago
It looks yummy!I might try it sometime for my husband and cousin!
Julietstar 3 years ago
This recipe is great!!! Very simple and steaks turned out perfect.
nathanmena 3 years ago
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!
EttaBakes 3 years ago
Worked out great, thx!!!
Vinman2 4 years ago
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.
shilohann 4 years ago
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.
iconoclast137 4 years ago
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