There are differences between each type of steak, so it is not fair to say that a filet mignon or ribeye is always the better option. Although we all have our favorite cuts of meat, each one of them can be absolutely delicious if it is properly prepared. You must therefore be aware of your ingredients and the most effective cooking techniques.
You may have had the good fortune to dine on super-luxe tournedos Rossini like those at La Sirène in New York, which feature medallions of filet topped with foie gras, or you may have been fortunate enough to order tournedos in a fine dining establishment. After storing away the pleasant memory of eating perfectly cooked filet medallions, you might be surprised to find what appears to be a real treasure at your grocery store or butcher. But do you know what you’re holding when you pick up a package of steak or beef medallions?
Cutting Medallions From a Tenderloin
Although you might find pre-cut medallions at your butcher or grocery store, buying the whole tenderloin and cutting it yourself usually results in a beef tenderloin purchase that is more affordable. Given that tenderloin is frequently an expensive cut of meat, you should use an extremely sharp knife and make precise cuts rather than chopping it to pieces to preserve the meat’s quality. Trim the tenderloin to remove the exterior fat and shiny outer membrane known as silverskin using a large, sharp boning knife. If desired, slice the larger end into steaks; alternatively, leave a sizable portion whole to create chateaubriand. Slice the medallions from the narrower end of the tenderloin.
Use seasonings, marinades, and sauces to bring out the flavor of the medallions without overpowering the relatively delicate flavor of the meat. Salt and pepper should be used to season the medallions if you want to keep it very simple. Additionally, you have the choice to cover the medallions in a herbal paste made of parsley, rosemary, brown sugar, and olive oil. The meat should be coated, wrapped in plastic, and placed in the refrigerator for about two hours. You can also serve cooked medallions with a sauce, such as a Madeira wine sauce, mushroom sauce, or a sauce made by deglazing the pan with red wine and beef stock after the beef medallions have been cooked, though it is not necessary.
Cooking Techniques for Beef Medallions
Use a quick cooking technique to maintain the tenderness of the medallions, such as grilling or pan-searing. Oil should first be heated in a sizable heavy-bottomed skillet over medium-high heat. Alternatively, preheat the grill using medium-high heat. Add the medallions once the oil is shimmering or the grill is hot. Cook them for five to eight minutes on each side, or until golden. Although U. S. Many beef lovers believe that the Department of Agriculture’s recommended minimum internal beef cooking temperature of 145 degrees Fahrenheit is overdone. Cook the medallions to an internal temperature of 125 F for medium-rare. For medium, cook it to 130 F. Before serving, take the medallions out of the pan and give them three to five minutes to rest.
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Cooking Beef Medallions with Chef Martin Bosley
FAQ
Is beef medallion the same as steak?
About Beef Medallions Medallions are basically small round steaks. On rare occasions, medallions from other cuts, like the strip loin, may be visible. But typically, filet mignon is made from the tenderloin, which is where beef medallions are sourced.
What is another name for beef medallions?
This beef cut is typically used to create the filet mignon, a single steak. Other terms are tournedos, medallions or tenderloin steak.
What is the difference between sirloin and medallion steak?
The tenderloin, which is where the filet lives, is surrounded by the sirloin and top sirloin. The fore end of the top sirloin, which is near the tenderloin’s pointed end, is where medallions are cut. In other words not to far from filet mignon territory.
Are beef medallions tough?
Very tender Easy to cook and free from gristle. You can cook a tender rare steak in a hot pan for only a few minutes.