beef tenderloin medallions recipe nights usually happen at my place when I want something that feels fancy, but I also do not want a sink full of dishes. You know that feeling when you want steakhouse vibes without the steakhouse bill? Same. These medallions are quick, tender, and honestly hard to mess up once you know a couple of simple timing tricks. I make them when friends pop over last minute, or when I just need a little food win on a weeknight. Let us cook something that makes you slow down and savor every bite.
Recipe Inspiration
This recipe started as my little cheat code for serving a special dinner without turning it into a whole production. Beef tenderloin is already naturally tender, so you do not need a long marinade, and you definitely do not need a complicated sauce to enjoy it. I used to save tenderloin for holidays only, but then I realized medallions cook so fast that it is actually perfect for busy days.
I also love that you can build a full meal around it with whatever you have. Some nights it is mashed potatoes, other nights it is a bagged salad and a hunk of bread. If you are into planning ahead, you might like this idea-packed guide on beef meal prep high protein because it pairs really well with keeping extra protein options ready.
My go to vibe for serving
I keep it simple and let the steak be the main character. Here are a few easy sides that feel right with tenderloin:
- Garlic mashed potatoes or buttery rice
- Roasted asparagus, green beans, or a simple side salad
- A quick pan sauce with butter, garlic, and a splash of broth
- Crusty bread to soak up any sauce in the plate
What Are Filet Medallions?
Filet medallions are basically small, thick rounds cut from beef tenderloin. Tenderloin is the same cut that filet mignon comes from, just portioned differently depending on where it is cut. Medallions are great because they cook evenly and are easy to serve, especially if you are feeding a couple people and do not want to deal with huge steaks.
When I buy tenderloin, I either ask the butcher to cut it into medallions that are about 1 and 1 half to 2 inches thick, or I do it myself with a sharp knife at home. If you cut them yourself, try to keep the thickness consistent so they finish at the same time.
One quick tip that helped me a lot: let the medallions sit at room temperature for about 20 minutes before cooking. Not for hours, just enough to take the chill off. They cook more evenly that way.
Why You’ll Love this Recipe
I know steak can feel intimidating, but this is the kind of recipe that builds confidence fast. The method is simple: season well, sear hard, then finish gently. I am sharing it like I make it at home, not like a restaurant, so it is realistic and forgiving.
Here is why I keep coming back to this beef tenderloin medallions recipe:
- Fast cooking since medallions are small and tender
- Big flavor from a quick sear and simple butter finish
- Flexible because you can change the herbs and sauce based on what you have
- Date night worthy but still weeknight friendly
And if you want another cozy beef dinner for a different mood, I am obsessed with this comfort meal: creamy beef pasta recipe. Totally different vibe, but it hits the spot.
“I tried your medallions method and finally got steak that was tender, not dry. The simple butter and garlic at the end made it taste like a restaurant dinner.”
– Jenna, home cook and busy mom
Steak Temperature Guide for Filet Medallions
If you take one thing from this post, let it be this: temperature matters more than time. Your pan, your steak thickness, and even how cold the meat started will change the minutes. So I use time as a rough guide, but I trust a thermometer when I can.
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Simple temperature targets (pull temp)
These are the temperatures I aim for when I pull the medallions off the heat. They will rise a few degrees while resting.
- Rare: pull at 120 to 125 F
- Medium rare: pull at 130 to 135 F
- Medium: pull at 140 to 145 F
- Medium well: pull at 150 to 155 F
- Well done: pull at 160 F and up
My easy step by step method
Here is how I cook this beef tenderloin medallions recipe in a way that feels calm, not stressful.
What you will need: a heavy skillet (cast iron is great), tongs, paper towels, and ideally a meat thermometer.
Ingredients: medallions, salt, pepper, neutral oil (like avocado or canola), butter, garlic, and a fresh herb like thyme or rosemary.
Directions:
- Pat the medallions dry with paper towels. This helps you get that good sear.
- Season generously with salt and pepper on all sides.
- Heat your skillet until it is hot, then add a little oil.
- Sear medallions about 2 to 3 minutes per side without moving them around too much.
- Lower the heat slightly, add butter, smashed garlic, and herbs.
- Spoon the melted butter over the top for about 30 to 60 seconds.
- Check temperature, then pull them and rest 5 to 8 minutes.
Resting is not optional. If you cut right away, the juices run out and you lose that tender bite you are paying for.
Also, if you are building a whole weeknight plan, this list of healthy dinner recipes for busy weeknights is really handy when you want a few reliable ideas in rotation.
Recipe Substitutions/Variations
I stick with the classic version most of the time, but it is fun to tweak depending on the occasion. This is also where you can stretch your budget a bit or use what is already in the fridge.
Easy swaps that still taste great
- No tenderloin? Sirloin steaks can work, but they are less tender. Slice thick and do not overcook.
- No fresh herbs? Use a pinch of dried thyme or Italian seasoning. Just use less since dried is stronger.
- Dairy free? Skip butter and finish with a drizzle of good olive oil and a squeeze of lemon.
- Want a sauce? Add a splash of beef broth to the pan after cooking, scrape up the browned bits, then simmer 2 minutes. You can also add a teaspoon of Dijon for a little kick.
- Want mushrooms? Sauté mushrooms first, remove them, then sear the medallions, and add mushrooms back at the end.
If you are serving guests, I also like doing a simple red wine pan sauce. It makes the whole plate feel extra special without adding much work.
Common Questions
Do I have to use a thermometer?
You do not have to, but it helps a lot, especially with tenderloin since it can go from perfect to overdone quickly. If you cook steak often, it is worth it.
How do I get a better sear?
Dry the meat well, heat the pan fully before adding oil, and do not overcrowd the skillet. If the pan is packed, the meat steams instead of browning.
Can I cook these in the oven instead?
Yes. Sear both sides first, then move the skillet to a 400 F oven for a few minutes until the internal temp is where you want it. Rest before slicing.
How long should I rest filet medallions?
Usually 5 to 8 minutes is enough. If they are thicker, go closer to 10 minutes.
What is the best way to reheat leftovers?
Tenderloin is tricky to reheat without overcooking. I prefer slicing cold leftovers thin for sandwiches or salads. If you must reheat, do it gently in a pan on low heat with a little broth or butter.
A cozy wrap up before you start cooking
This beef tenderloin medallions recipe is one of those meals that makes you feel like you did something special, even if it only took about 20 minutes. Keep the seasoning simple, get a good sear, and trust the temperature more than the clock. If you want to explore a classic restaurant style sauce idea, check out Medallions of Beef with Red Wine Reduction – Frugal Hausfrau for more inspiration. Now grab that skillet, pour yourself something tasty, and go savor every bite.
Beef Tenderloin Medallions
Ingredients
Beef Medallions
- 2 pieces Beef tenderloin medallions, about 1.5 to 2 inches thick Ask the butcher to cut or do it yourself, keeping thickness consistent.
Seasoning & Cooking
- 1 tablespoon Salt Season generously on all sides.
- 1 teaspoon Pepper Season generously on all sides.
- 1 tablespoon Neutral oil (such as avocado or canola) For searing.
- 2 tablespoons Butter For flavoring during cooking.
- 2 cloves Garlic, smashed Adds flavor while cooking.
- 1 teaspoon Fresh herbs (thyme or rosemary) Optional, for added flavor.
Instructions
Preparation
- Pat the medallions dry with paper towels.
- Season generously with salt and pepper on all sides.
- Let the medallions sit at room temperature for about 20 minutes before cooking.
Cooking
- Heat a heavy skillet until hot, then add a little oil.
- Sear medallions for about 2 to 3 minutes per side without moving them around too much.
- Lower the heat slightly, then add butter, smashed garlic, and herbs.
- Spoon the melted butter over the medallions for about 30 to 60 seconds.
- Check the internal temperature using a meat thermometer and pull them off the heat once they reach desired doneness.
- Rest the medallions for 5 to 8 minutes before slicing.