As the sun sets, the smell of sizzling steak fills the air. It makes me excited. Steak medallions are tender and melt in your mouth. They take me on a culinary journey with every bite.
Whether you’re having a dinner party or just want a tasty meal, steak medallions are ideal. These small cuts from the beef tenderloin make any event special.
Key Takeaways
- Steak medallions are 2 oz petite cuts from the beef tenderloin, offering melt-in-your-mouth tenderness.
- These versatile cuts can be used in various dishes, including kabobs and stir-fry, while still providing the deliciousness of Filet Mignon.
- Kansas City Steak Company offers four packages of 4 (2 oz) Beef Tenderloin Medallions, accompanied by a free Kansas City Steak Experience Guide with Original Steak Seasoning packet.
- Steak medallions are perfect for lighter meals, allowing you to enjoy the flavor of premium beef without the full size of a traditional steak.
- With their exceptional quality and versatility, steak medallions are a must-have for any home cook or grill master looking to elevate their culinary game.
What Are Steak Medallions and Their Origin
Steak medallions are small, round cuts from the beef tenderloin. They are known for their tenderness and rich taste. These premium cuts are about 1.5 to 2 inches thick and weigh around 6 ounces each.
Chefs and home cooks love medallion steaks. They are great because they can soak up many flavors and sauces.
Understanding the Cut and Its Characteristics
The medallion steak comes from the beef tenderloin. This is the most tender and lean part of the cow. It’s near the spine and is used very little, making it incredibly soft and buttery.
Medallions are cut from the thicker end of the tenderloin. This gives them a bigger bite than the filet mignon from the tapered end.
Premium Quality Standards for Medallion Cuts
Medallion steaks are chosen and graded very carefully. They are checked for marbling, color, and texture. This ensures they meet high standards for chefs and consumers.
Filet mignon medallions are especially sought after. They are lean, tender, and full of flavor. This makes them a top choice for fancy dining.
Why Chefs Prefer This Cut
Chefs love medallion steaks for their quality and versatility. The small size makes them easy to portion and cook. The tenderness of the beef tenderloin ensures a great taste every time.
Chefs often put medallion steaks on their menus. They show off their skills and give guests a memorable steak experience.
The Perfect Size and Portion Guide for Medallion Steaks
Steak medallions or beef medallion steaks are great for lighter meals. They are cut into 2-3 ounce portions. This makes them perfect for smaller meals or as part of a bigger dish.
For a standard serving, three steak medallions are recommended. This totals about 6 ounces. It’s a good size for a meal that’s satisfying but not too heavy. At places like Texas Roadhouse, their Filet Medallions dish has three tender filets, each with a tasty sauce.
When cooking steak medallions at home, aim for cuts that are 1.5 to 2 inches thick. This thickness ensures even cooking and tenderness. Cooking times vary based on how you like your steak:
- Rare: 8-10 minutes
- Medium Rare: 10-12 minutes
- Medium: 12-15 minutes
- Medium Well: 15-18 minutes
- Well Done: 18-22 minutes
To get the best results, cook steak medallions in a hot oven (425-450°F) for a quick sear. Or start at 350°F and finish at 450°F for even cooking.
| Doneness | Internal Temp | Cooking Time (1-inch) | Cooking Time (2-inch) |
|---|---|---|---|
| Rare | 120-125°F | 6-8 minutes | 8-10 minutes |
| Medium Rare | 130-135°F | 8-10 minutes | 10-12 minutes |
| Medium | 140-145°F | 10-12 minutes | 12-15 minutes |
| Medium Well | 150-155°F | 12-15 minutes | 15-18 minutes |
| Well Done | 160°F+ | 15-18 minutes | 18-22 minutes |
By following these guidelines, your steak medallions will be juicy, tender, and just the right size for a great meal.
Essential Equipment for Cooking Steak Medallions
To cook amazing steak medallions at home, you need the right tools and equipment. You’ll need a sharp chef’s knife and cutting board for the basics. You’ll also need special cooking surfaces and tools to control the temperature. Let’s look at the must-have items for cooking steak medallions perfectly.
Kitchen Tools You’ll Need
- A high-quality chef’s knife for precise slicing and trimming
- A sturdy cutting board to safely prepare your cooking steak medallions
- A set of tongs for turning and handling the kitchen tools for steak
- A reliable meat thermometer to monitor the internal temperature
- Aluminum foil for resting and keeping the steaks warm
- Optionally, a baking sheet for oven-finishing the medallions
Recommended Cooking Surfaces
For searing cooking steak medallions, the right cooking surface is key. A cast-iron skillet or heavy-bottomed, oven-safe pan is perfect. These pans can handle high heat and cook the meat evenly, creating a delicious crust.
Temperature Control Devices
To get the perfect doneness for your cooking steak medallions, you need to monitor the temperature closely. A digital meat thermometer is essential. It lets you check the internal temperature and ensure your steaks are cooked just right, whether you like them rare, medium-rare, or medium.
| Doneness Level | Internal Temperature |
|---|---|
| Rare | 125°F (52°C) |
| Medium-Rare | 130-135°F (54-57°C) |
| Medium | 140-145°F (60-63°C) |
| Medium-Well | 150-155°F (66-68°C) |
| Well-Done | 160°F (71°C) and above |
With the right tools and equipment, you’ll be well on your way to mastering the art of cooking delicious cooking steak medallions at home.
Preparing Your Beef Medallions for Cooking
To get your steak medallions just right, start with the right prep. First, pat the beef medallions dry with paper towels. This step gets rid of extra moisture, leading to a better sear and tastier crust.
Then, sprinkle salt and freshly ground black pepper on both sides of the medallions. For more flavor, try a steak seasoning blend like Kansas City Steak Original. Make sure to cover the meat evenly so every bite is full of flavor.
Before cooking, let the seasoned beef medallions sit at room temperature for 15-30 minutes. This step helps the meat cook more evenly, ensuring it’s cooked right through. Now, your medallions are ready for searing and cooking.
| Prep Time | Cook Time | Total Time | Yield |
|---|---|---|---|
| 10 minutes | 20 minutes | 30 minutes | 4 servings |
Nutrition Facts (per serving):
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg
- Choose Quality Meat
- Bring to Room Temperature
- Season Generously
- Use High Heat
- Avoid Overcrowding
- Sear Properly
- Use a Meat Thermometer
- Let It Rest
- Consider a Sauce
- Pair with Sides
Expert Techniques for Searing and Cooking Steak Medallions
Cooking steak medallions to perfection is all about mastering certain techniques. You need to get the seared crust right and keep the inside juicy and tender. Whether you’re a pro in the kitchen or just starting out, these tips will help you cook steak medallions like a pro.
Achieving the Perfect Crust
To get a great seared crust, start by heating a heavy skillet, like cast iron, over medium-high heat. Wait until the oil starts shimmering. Then, place the medallions in the pan and don’t move them until they’re nicely browned, about 2-3 minutes on each side.
For extra flavor, baste the medallions with butter, garlic, and herbs during the last minute of searing. This adds a delicious touch to your steak.
Temperature Guidelines for Different Doneness Levels
Getting the right doneness is key. For medium-rare, aim for an internal temperature of 130°F (54°C). For medium, it’s 140°F (60°C), and for medium-well, 150°F (66°C). To cook evenly, sear the medallions first, then finish them in a 400°F (200°C) oven until they’re just right.
Resting and Serving Tips
Once your medallions are cooked to perfection, let them rest for at least 5 minutes. This lets the juices spread evenly, making the meat tender and juicy. Top them with garlic-herb butter and serve right away for a fancy presentation.
“Cooking steak medallions is an art form, but with the right techniques, anyone can achieve steakhouse-quality results at home.”
Classic Sauce Pairings for Medallion Steaks
Choosing the right sauce can really boost the taste of your steak medallions. Here are some classic pairings that bring out the best in medallion cuts:
- Creamy Beef Broth Sauce – A smooth sauce with beef broth, garlic, Worcestershire, Dijon mustard, and heavy cream.
- Peppercorn Sauce – A zesty sauce with black peppercorns, beef broth, and a bit of brandy or cognac.
These sauces not only highlight the beefy taste of your medallion steaks. They also add layers of flavor to your dish. At Texas Roadhouse, for instance, their filet medallions come with peppercorn or portobello mushroom sauce. This shows how versatile these classic pairings are.
| Sauce | Key Ingredients | Flavor Profile |
|---|---|---|
| Creamy Beef Broth Sauce | Beef broth, garlic, Worcestershire, Dijon, heavy cream | Rich, savory, creamy |
| Peppercorn Sauce | Cracked peppercorns, beef broth, brandy/cognac | Bold, piquant, peppery |
| Portobello Mushroom Sauce | Portobello mushrooms, beef stock | Earthy, indulgent, umami |
Enhance your medallion steak experience with these classic, flavorful sauces. The options are endless for a memorable meal.
Restaurant-Style Portobello Mushroom Sauce Recipe
Make your steak medallions shine with a creamy portobello mushroom sauce. This recipe is inspired by restaurants. It uses earthy mushrooms, savory broth, and a bit of cream for a sauce that’s perfect with your steak.
Ingredient Selection
To make this tasty sauce, you’ll need a few ingredients:
- Butter and olive oil for sautéing
- Onion and garlic for aromatics
- Portobello mushrooms, sliced for the sauce base
- Beef broth or stock to deglaze the pan
- Heavy cream for a rich texture
- Worcestershire sauce and Dijon mustard for flavor
- Fresh parsley for garnish
Step-by-Step Preparation Guide
Here’s how to make your portobello mushroom sauce like a pro:
- In a large skillet, melt the butter and olive oil over medium-high heat.
- Add the diced onion and minced garlic, and sauté until fragrant and translucent.
- Add the sliced portobello mushrooms and cook until tender, about 5-7 minutes.
- Deglaze the pan with the beef broth, scraping up any browned bits from the bottom.
- Stir in the Worcestershire sauce and Dijon mustard, and let the mixture simmer for 2-3 minutes.
- Reduce the heat to low and stir in the heavy cream, allowing the sauce to thicken, about 4-5 minutes.
- Season with salt and pepper to taste.
Plating Suggestions
To serve, place the seared steak medallions on warm plates. Spoon the portobello mushroom sauce over the top. Garnish with fresh parsley for a fancy look. Serve with your favorite sides, like roasted potatoes or a crisp salad, for a complete meal.
Creative Serving Ideas and Side Dish Combinations
There are endless ways to pair steak medallions. Make your meals special by trying different serving ideas and side dish combinations. These can highlight the juicy, tender meat.
Classic choices like mashed potatoes or a fresh garden salad are great. For something new, try them with wilted spinach or roasted root veggies. A quinoa pilaf or a colorful vegetable stir-fry also pairs well.
Be creative with steak medallions. Use them in kebabs with veggies or in a hearty pasta dish. They add elegance to any meal.
Places like Texas Roadhouse let you choose two sides with steak medallions. You can pick classic options or try new flavors. The goal is to match the side dishes with the steak medallions‘ natural taste and tenderness.
| Side Dish | Main Ingredients | Total Time | Difficulty |
|---|---|---|---|
| Grilled Corn with Miso Butter | Sweet corn, miso paste, butter | 25 minutes | Easy |
| Garlic Butter Mushrooms | Portobello mushrooms, garlic, butter | 20 minutes | Easy |
| Arugula and Wild Rice Salad | Arugula, wild rice, lemon, Parmesan | 45 minutes | Moderate |
| Lemon-Yogurt Dip with Artichokes | Artichokes, Greek yogurt, lemon zest | 30 minutes | Easy |
Try different flavors and textures to make your steak medallions shine. With a little creativity and the right sides, your meals will be unforgettable.
FAQ
What are steak medallions?
Steak medallions are small, 2 oz cuts from the beef tenderloin. They are tender and perfect for a light meal. They offer the taste of Filet Mignon in a smaller package.
What are the characteristics of steak medallions?
These small cuts are known for their rich flavor and tenderness. They are about 1.5 to 2 inches thick and weigh 6 ounces each. They are lean, tender, and full of flavor.
What is the ideal portion size for steak medallions?
They usually come in 2 oz portions, great for a light meal. For a standard serving, three medallions (6 oz) are recommended.
What equipment is needed for cooking steak medallions?
You’ll need a chef’s knife, cutting board, and a cast-iron skillet. Also, tongs, a meat thermometer, aluminum foil, and a baking sheet are optional.
How do you prepare steak medallions for cooking?
Pat them dry with paper towels and season with salt and black pepper. You can also use steak seasoning. Let them come to room temperature before cooking.
What are the steps for searing and cooking steak medallions?
Heat oil in a skillet over medium-high heat. Sear the medallions for 2-3 minutes on each side. Then, cook in the oven at 400°F (200°C) to your liking. Let the meat rest for 5 minutes before serving.
What are some classic sauce pairings for steak medallions?
Try a cream sauce with beef broth, garlic, and heavy cream. Peppercorn and portobello mushroom sauces are also great options.
How can you make a restaurant-style portobello mushroom sauce?
Use butter, olive oil, onion, garlic, mushrooms, beef broth, and heavy cream. Sauté the vegetables, deglaze with broth, and finish with cream.
What are some creative serving ideas and side dish combinations for steak medallions?
Serve them over wilted spinach or with roasted root vegetables. They also pair well with a quinoa pilaf. Try them in stir-fries or kebabs too.
Steak Medallions
Equipment
- High-quality chef’s knife
- Sturdy cutting board
- Set of tongs
- Reliable meat thermometer
- Aluminum foil
- Cast-iron skillet or heavy-bottomed, oven-safe pan (for searing)
- Optional: Baking sheet (for oven-finishing)
Ingredients
- 4 beef tenderloin medallions approximately 2 oz each
- Salt to taste
- Freshly ground black pepper to taste
- Optional: Steak seasoning blend e.g., Kansas City Steak Original
- Butter and olive oil for searing
- Optional: Garlic herbs (for basting)
Instructions
- Prep the Medallions: Pat the steak medallions dry with paper towels. Season generously with salt, black pepper, and optionally a steak seasoning blend. Allow them to sit at room temperature for 15-30 minutes.
- Sear the Medallions: Heat a heavy skillet (like cast-iron) over medium-high heat until shimmering. Add butter and olive oil. Place medallions in the pan and sear for 2-3 minutes on each side, until browned. Optionally, baste with garlic and herbs during the last minute of searing.
- Finish in Oven (optional): For even cooking, transfer the medallions to a preheated 400°F (200°C) oven and cook until the desired doneness is reached (see doneness chart).
- Rest and Serve: Let the medallions rest for 5 minutes to allow juices to redistribute. Serve with your choice of sauce and side dishes.
Notes
Rare: 120-125°F (8-10 minutes)
Medium Rare: 130-135°F (10-12 minutes)
Medium: 140-145°F (12-15 minutes)
Medium Well: 150-155°F (15-18 minutes)
Well Done: 160°F+ (18-22 minutes)
Let the steak rest for at least 5 minutes before serving to maintain juiciness.
Pair with sauces like creamy beef broth sauce, peppercorn sauce, or portobello mushroom sauce for extra flavor.