Beef medallions, or more commonly known as fillet mignon, are a cut of meat taken from along the side of the spine of a cow. A beef medallion is tender, flavourful and juicy if prepared correctly. However, if made improperly, medallion meat will burn quickly, ruining the dish. If you would like to do beef medallions for lunch or dinner, begin the night before, as 12 hours of marinating time is required. A basic beef medallion recipe yields four servings.
Combine 2 tbsp olive oil, 2 tbsp chopped fresh herbs and 2 tbsp minced garlic in a small bowl. Stir with your fingers and rub the mixture over all sides of four 115gr. beef tenderloin medallions. Wrap the medallions in cling film and refrigerate for 12 hours.
Remove the medallions from the refrigerator and let sit at room temperature for 2 hours.
Preheat an oven to 205 degrees Celsius (400 degrees Fahrenheit). Place a skillet over high heat on a hob. Add 1 tbsp olive oil to the skillet.
Sprinkle 1 tsp salt and 2 tsp ground black pepper among all four medallions. Sear both sides of each medallion for two minutes each and remove from heat.
Place the seared medallions into a baking pan and set in the oven. Bake for eight minutes for medium rare, 10 minutes for medium or 12 minutes for well-done. Turn off the oven's heat and open the door. Let the medallions sit in the oven for five minutes.
Use a meat thermometer to check the internal temperature of the medallions. If they are not at least 57 degrees Celsius (135 degrees Fahrenheit), place back into a hot skillet. Test the temperature every two minutes until it reads 57 degrees Celsius.
Serve while hot.
Use your favourite steak seasonings instead of the fresh herbs and garlic to customise the recipe.