Grilled Filet Medallions

Grilled Filet Medallions are a refined yet simple main course featuring tender, juicy cuts of beef seared to perfection and finished with herbs and seasoning. Often paired with mashed potatoes or vegetables, these medallions offer a restaurant-quality dining experience right from your own kitchen.

Why You’ll Love This Recipe

Filet medallions are prized for their tenderness and elegant presentation. This recipe keeps the preparation straightforward, highlighting the natural flavor of the beef while adding depth with simple seasoning and grilling techniques. Ideal for both special occasions and upscale weeknight meals, it’s a versatile and impressive dish.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Beef filet medallions (center-cut)
• Olive oil
• Salt
• Black pepper
• Garlic powder
• Fresh rosemary or thyme (optional)
• Butter (optional, for finishing)

Directions

1. Preheat grill or skillet: Heat a grill or cast-iron skillet to medium-high.
2. Prepare the medallions: Pat the filets dry. Rub each with olive oil, then season generously with salt, pepper, and garlic powder.
3. Grill the medallions: Place the medallions on the hot grill or skillet. Sear for 3–4 minutes per side for medium-rare, depending on thickness.
4. Rest the meat: Remove from heat and let rest for 5–7 minutes, tented with foil. This allows the juices to redistribute.
5. Optional finish: Add a pat of butter and a sprinkle of fresh herbs before serving for added flavor.

Servings and Timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 8–10 minutes
• Rest time: 5 minutes
• Total time: 25 minutes

Variations

• Add a sauce: Serve with a red wine reduction, peppercorn sauce, or garlic butter.
• Herb crusted: Add finely chopped fresh herbs and press them into the meat before grilling.
• Bacon-wrapped: Wrap the medallions in bacon for additional richness and flavor.
• Oven finish: After searing, finish cooking in a 400°F oven for 5–7 minutes.

Storage/Reheating

• Storage: Store cooked medallions in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze cooled medallions for up to 2 months. Thaw in the refrigerator before reheating.
• Reheating: Gently reheat in a skillet over low heat or in the oven at 300°F, covered, to retain moisture.

FAQs

What cut is best for filet medallions?

Beef tenderloin is ideal due to its tenderness and lean quality.

Can I cook these on the stovetop?

Yes, use a cast-iron skillet for an excellent sear and even cooking.

How do I know when they’re done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium, 150°F for medium-well.

Can I marinate the medallions?

It’s not necessary, but a light marinade or dry rub can enhance flavor if desired.

Is resting the meat important?

Yes, resting prevents the juices from escaping when the meat is sliced.

Should I grill covered or uncovered?

Grill uncovered for a good sear; use indirect heat if thicker cuts need more time.

What sides pair well with filet medallions?

Mashed potatoes, grilled vegetables, or a simple green salad are great complements.

Can I use frozen filet medallions?

Yes, thaw them completely in the refrigerator before cooking.

What seasoning works best?

Simple salt and pepper highlight the beef, but garlic, rosemary, and thyme add depth.

How thick should the medallions be?

Aim for 1.5–2 inches thick for even cooking and the perfect sear.

Conclusion

Grilled Filet Medallions are a superb choice when you want a dish that’s both elegant and easy to prepare. With minimal ingredients and a straightforward process, they deliver maximum flavor and tenderness. Whether for a romantic dinner or an elevated weeknight meal, these medallions are sure to impress.

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