Filet Medallions: Elevate Your Culinary Experience

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Christian Kimmons

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I’ve always been a meat lover, and one of my all-time favorites is filet medallions. This mouth-watering dish is something I enjoy cooking and eating on special occasions. But what are filet medallions? Let me take you on a tasty journey of discovery, cooking tips, and more.

What Are Filet Medallions?

Filet medallions are smaller cuts of the filet mignon, a tenderloin steak known for its supreme tenderness and rich, buttery flavor. Medallions, as the name suggests, are round, petite portions perfect for grilling or pan-searing. When I think of filet medallions vs filet mignon, it’s essentially the same tender meat, just cut into bite-sized pieces. This makes them ideal for quicker cooking and more casual dining experiences.

Now, you may have heard of filet medallions del frisco’s or filet medallions at Texas roadhouse. These are restaurants that have crafted delicious dishes around these cuts. But did you know you can make an equally scrumptious meal at home?

When to Enjoy Filet Medallions?

For me, filet medallions are perfect for those intimate dinners with loved ones. Whether it’s a date night or a special family gathering, these tender bites elevate the meal. And if you’re outdoorsy like me, you’ll appreciate this: they’re a top pick for grilling during camping trips! Just ensure you have a griddle for camping, and you’re good to go.

Choosing the Right Cooking Equipment

I’m a huge advocate for using the right tools in the kitchen. For filet medallions, here’s my advice:

  1. Griddle for Camping: If you’re out camping, a griddle is essential. This flat cooking surface ensures even heat distribution, helping to perfectly sear the medallions. It’s also fantastic for other campfire treats!
  2. Cast Iron Skillet: At home, my go-to is a cast-iron skillet. It retains heat exceptionally well, ensuring a crisp sear on the outside while keeping the inside tender.

How to Use Equipment Effectively

Warm up your griddle or skillet until it’s scorching hot. This is key to achieving that beautiful caramelized crust on the medallions. Once hot, add a touch of oil, then place the medallions in. Sear on each side for just a few minutes, and voila! Perfectly cooked filet medallions.

Recipe Time!

Now, before we delve into the detailed recipe, it’s worth noting there are various ways to enjoy filet medallions. Ever heard of the parmesan crusted filet medallions Cooper’s hawk? It’s a must-try! But for today, let’s keep it classic.

Yield: 4

Classic Filet Medallions

Filet Medallions

Classic Filet Medallions hold a special place in my culinary heart. Their buttery tenderness paired with the rich, sumptuous flavors never fails to transport me to a world of gastronomic delight. It's a dish that speaks to both simplicity and sophistication, making each bite a memorable experience.

Prep Time: 10 minutes
Cook Time: 10 minutes
Resting Time: 5 minutes
Total Time: 25 minutes


  • 8 filet mignon medallions, each about 2 inches thick
  • 2 tablespoons of olive oil or clarified butter
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 cloves of garlic, minced
  • Fresh rosemary or thyme (optional)


  1. Preparation: Remove the filet medallions from the refrigerator about 30 minutes before cooking. This brings them to room temperature, ensuring even cooking.
  2. Season: Generously season each side of the medallions with salt and freshly ground black pepper. If you’re using herbs, sprinkle them on now.
  3. Heat Skillet: In a cast-iron skillet (or your griddle for camping), heat the olive oil or clarified butter over medium-high heat until shimmering.
  4. Searing: Place the filet medallions in the skillet, making sure not to overcrowd. Cook for about 4-5 minutes on each side for medium-rare, adjusting as per your desired level of doneness.
  5. Add Garlic: In the last 2 minutes of cooking, add minced garlic for added flavor. Ensure it doesn’t burn, as burnt garlic can be bitter.
  6. Rest: Once cooked to your liking, transfer the filet medallions to a plate, cover loosely with foil, and let them rest for about 5 minutes. This step is crucial as it allows the juices to redistribute throughout the meat.
  7. Serve: Serve the filet medallions hot with your preferred side dishes. Some of my favorites are creamy mashed potatoes, green beans almondine, or a light Caesar salad.

Nutrition Information:

Yield: 4
Amount Per Serving: Calories: 210Total Fat: 12gSodium: 390mgCarbohydrates: 0gProtein: 24g

Serving Suggestions and Suitable Side Dishes

For a well-rounded meal, I recommend pairing filet medallions with a creamy mashed potato or a refreshing green salad. Asparagus, roasted Brussels sprouts, or sautéed mushrooms also make great accompaniments.

Cooking Tips

  • Using a Thermometer: For precision, you can use a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Adjust according to your preferred doneness.
  • Clarified Butter: This butter is free from milk solids and has a higher smoke point than regular butter, making it great for searing without burning.

Common Mistakes to Avoid

  • Overcrowding the Pan: Give each medallion enough space. If they’re too close together, they’ll steam instead of sear.
  • Flipping Too Soon: Wait until the medallion releases easily from the skillet before flipping. This ensures a crisp crust.


Filet medallions are more than just bite-sized pieces of filet mignon; they’re a culinary delight. Perfect for special occasions, camping trips, or any time you fancy a treat, this dish is both versatile and undeniably delicious. Whether you’re sampling the filet medallion duo at a restaurant or cooking up the medallions of filet mignon at home, this meat is sure to leave a lasting impression. Enjoy your cooking journey, and always savor every bite!


What is the difference between filet mignon and tenderloin medallions?

Filet mignon is a specific cut from the tenderloin, while tenderloin medallions are smaller, round cuts from the same region. Both are known for their tenderness and flavor.

What does medallion mean in steak?

A medallion in steak refers to a round, petite cut, usually from a larger piece of meat like the tenderloin. It’s often thick and is perfect for quick cooking due to its size.

What is the difference between filet medallion and sirloin steak?

Filet medallion comes from the tenderloin, a leaner and more tender part of the cow. Sirloin steak, on the other hand, is from the rear back portion, offering a meatier flavor and slightly less tenderness.

How big are filet medallions?

 Filet medallions typically range from 1 to 2 inches thick and can weigh between 2 to 4 ounces each. Their size makes them ideal for fast cooking.

How should filet medallions be cooked for best results?

For optimal tenderness, it’s recommended to cook filet medallions to medium-rare or medium, searing them on high heat to retain juices and flavor.

Can you marinate filet medallions?

Yes, while they’re flavorful on their own, marinating filet medallions can enhance taste. However, avoid long marination to retain the meat’s natural tenderness.

Are filet medallions a healthier steak option?

Filet medallions, being from the tenderloin, are lean cuts, making them a lower-fat option compared to other steaks. Their smaller size also helps with portion control.

Why are filet medallions more expensive than other cuts?

The tenderloin, from which filet medallions are cut, is a smaller section of the cow. Its tenderness and limited quantity contribute to a higher price point.

How do you store leftover filet medallions?

Cool them to room temperature, wrap in foil or place in an airtight container, and refrigerate. Consume within 3 days for best quality.

Can filet medallions be grilled?

Absolutely! Their size and thickness make them perfect for grilling, yielding a flavorful crust on the outside while keeping the inside tender.

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