The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Introduction
Cooking beef tenderloin medallions might seem intimidating, but with clear instructions and a few tips, it’s entirely achievable. This guide aims to demystify the process, ensuring you can confidently serve a delectable meal.
What Are Beef Tenderloin Medallions?
Beef tenderloin medallions are small, round cuts from the tenderloin, known for their tenderness and rich flavor. They are essentially filet mignon slices, offering a melt-in-your-mouth experience when cooked correctly.
Essential Ingredients and Substitutions
Main Ingredients:
- Beef Tenderloin Medallions (4 pieces, 1.5 inches thick)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- Fresh rosemary or thyme sprigs.
Optional Additions:
- Mushrooms (sliced)
- Red wine or beef broth for deglazing
- Shallots (finely chopped)
Substitutions:
- Beef Cuts: If tenderloin is unavailable, sirloin or ribeye can be used, though they may be less tender.
- Herbs: Dried herbs can replace fresh ones; use one-third the amount.
- Oil: Canola or vegetable oil can substitute for olive oil.
Step-by-Step Cooking Instructions
1. Prepare the Medallions
- Pat the beef medallions dry with paper towels.
- Season both sides generously with salt and pepper.
Tip: Drying the meat ensures a better sear.
- Heat olive oil in a heavy skillet over medium-high heat.
- Once the oil shimmers, add the medallions.
- Sear for 3 minutes without moving them.
- Flip and sear the other side for another 3 minutes.
Note: For medium-rare, aim for an internal temperature of 135°F (57°C).
3. Add Butter and Aromatics
- Reduce heat to medium.
- Add butter, minced garlic, and herb sprigs to the pan.
- Tilt the pan slightly and spoon the melted butter over the medallions repeatedly for 1-2 minutes.
4. Rest the Meat
- Transfer the medallions to a plate and cover loosely with foil.
- Let them rest for 5-10 minutes to allow juices to redistribute.
5. Optional: Create a Pan Sauce
- In the same skillet, add sliced mushrooms and shallots.
- Sauté until softened.
- Deglaze the pan with red wine or beef broth, scraping up browned bits.
- Simmer until the sauce reduces by half.
- Season to taste and serve over the medallions.
Serving Suggestions
- Pair with creamy mashed potatoes or roasted vegetables.
- A side of steamed asparagus or green beans complements the richness of the meat.
- Serve with a glass of full-bodied red wine, like Cabernet Sauvignon.
Common Mistakes and How to Avoid Them
- Overcooking: Use a meat thermometer to prevent overcooking.
- Insufficient Resting: Always rest the meat to retain juices.
- Skipping the Sear: A proper sear locks in flavor; don’t skip this step.
- Crowding the Pan: Cook in batches if necessary to ensure even searing.
Storage and Reheating Tips
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently reheat in a skillet over low heat or in the oven at 250°F (120°C) until warmed through.
- Freezing: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.
How to Elevate Your Medallions for a Gourmet Experience
Want to turn your beef tenderloin medallions into a show-stopping, restaurant-quality dinner? Here’s how to elevate the experience effortlessly.
Start with presentation. After resting your medallions, slice them slightly at an angle for that chef-style flair. Fan them out over a bed of creamy mashed potatoes or buttery risotto. Drizzle the pan sauce artfully on the plate rather than directly on the meat to show off the seared crust.
Frequently Asked Questions
Q: Can I use other cuts of beef?
A: Yes, sirloin or ribeye can be used, though they may be less tender than tenderloin.
Q: How do I know when the medallions are done?
A: Use a meat thermometer; 135°F (57°C) for medium-rare, 145°F (63°C) for medium.
Q: What if I don’t have fresh herbs?
A: Dried herbs can be used; substitute one-third of the amount of fresh herbs.
Conclusion
Preparing beef tenderloin medallions at home is a rewarding experience that doesn’t require professional skills. With this guide, you can confidently cook a dish that’s sure to impress.
