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Beef Medallion

Name: Beef Medallion
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Beef Medallion
Ingredients: 400g beef medallions; 20g unsalted butter; 1 tablespoon olive oil; 2 cloves garlic; 1 sprig fresh rosemary; 5g sea salt; 2g black pepper

Beef Medallion is a tender and lean cut of meat that cooks quickly in a hot frying pan. These small steaks are usually cut from the fillet and offer a delicate texture for a special dinner. You only need a few simple ingredients like salt, pepper and butter to bring out the natural flavour. This dish makes a lovely meal when served with fresh vegetables or creamy mashed potatoes.

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Benefits of making beef medallion

This Beef Medallion recipe is perfect for a quick evening meal because the meat is so tender. Since the steaks are small, they cook in just a few minutes which helps prevent them from becoming dry. Using a hot pan creates a delicious crust on the outside while keeping the inside juicy and soft. It is an easy way to enjoy a high quality cut of beef without needing complex cooking techniques.

How to get beef medallion ready

Step 1

Prepare the meat: Remove the meat from the fridge and let it reach room temperature for about ten minutes. Pat the surface of each Beef Medallion dry with kitchen paper to ensure a good sear. Season both sides of the steaks generously with salt and pepper.

Step 2

Heat the pan: Place a heavy frying pan over a medium high heat and add the olive oil. Wait until the oil is shimmering before carefully placing the steaks into the pan. Leave them to cook for about three minutes without moving them to develop a brown crust.

Step 3

Baste with butter: Flip the steaks over and add the butter, crushed garlic and rosemary to the pan. Use a spoon to pour the melted foaming butter over the meat repeatedly while it finishes cooking. This adds extra flavour and keeps the beef moist during the final minutes.

Step 4

Rest and serve: Take the pan off the heat and move the meat to a warm plate. Let the steaks rest for five minutes so the juices can redistribute through the meat. Serve the Beef Medallion with your favourite side dishes while it is still warm.

The best tips for beef medallion

Always make sure your pan is very hot before adding the beef to get a nice crust. If the pan is too cold the meat will steam rather than sear properly. Using a heavy based pan like cast iron helps distribute heat evenly across the Beef Medallion during cooking. Do not crowd the pan as this drops the temperature and stops the meat from browning.

You can check the doneness by pressing the meat with your finger or using a meat thermometer. Remember that the steaks continue to cook slightly while they rest so remove them just before they reach your desired level. Always slice against the grain if you are cutting the meat further to ensure the best texture.

Find more ideas here: oven-cooked pulled pork, pork tenderloin with mustard and honey or roast duck.

Ingredients

servings

Adjust quantity

400 g beef medallions
20 g unsalted butter
1 tablespoon olive oil
2 cloves garlic
1 sprig fresh rosemary
5 g sea salt
2 g black pepper

Cooking time

Kitchen tools

Frying pan
Tongs
Kitchen paper
Table spoon

Nutrition information

NUTRITIONper serving

Energy:2636 kJ / 630 kcal
Fat:35 g
- of which saturates:14 g
Carbohydrates:1 g
- of which sugars:0 g
Protein:50 g
Fibre:0 g
Salt:2.5 g

You should cook each side for about three minutes depending on the thickness of the meat. Use a high heat to get a good sear and then baste with butter for the final minute. Always let the Beef Medallion rest for five minutes after cooking to keep it juicy.

Can I cook a Beef Medallion?

You can cook this cut at two hundred degrees for about six to eight minutes. Turn the meat halfway through the cooking time to ensure it browns evenly on both sides. While an is convenient, a frying pan is often better for achieving a traditional crust on a Beef Medallion.

What is the best way to prevent the steaks from becoming tough?

The best way to keep the meat tender is to avoid overcooking and to let it rest after it leaves the pan. Seasoning with salt just before cooking also helps to keep the moisture inside. Make sure the meat is at room temperature before you start cooking to ensure it heats evenly.