Filet mignon medallions—the epitome of elegance and tenderness—are surprisingly easy to cook to perfection at home. This guide will walk you through achieving restaurant-quality results, transforming your kitchen into a culinary haven. We'll cover everything from selecting the perfect cut to mastering the sear and achieving that desired level of doneness.
Selecting Your Filet Mignon
The journey to succulent filet mignon medallions begins with selecting the right cut. Look for vibrant red meat with minimal marbling. High-quality beef will have a rich, beefy aroma. Avoid cuts with excessive fat or discoloration. For medallions, aim for a thickness of about 1-1.5 inches for even cooking.
Preparing Your Medallions for Perfection
Before hitting the pan, proper preparation is key. Pat your filet mignon medallions dry with paper towels. This crucial step ensures a superior sear, creating a beautiful crust. Season generously with kosher salt and freshly ground black pepper. You can also add other seasonings like garlic powder or onion powder at this stage, according to your taste.
Bringing Your Medallions to Room Temperature
Allowing your medallions to come to room temperature for about 30 minutes before cooking helps to ensure even cooking throughout. This step prevents the center from remaining cold while the outside overcooks.
Cooking Methods for Filet Mignon Medallions
There are several ways to cook filet mignon medallions, each offering a slightly different flavor profile and texture. Here are two popular methods:
Pan-Seared Filet Mignon Medallions
This method delivers a beautiful sear and a juicy interior.
- Heat a heavy-bottomed skillet over high heat. Add a high-smoke-point oil like canola or grapeseed oil.
- Sear the medallions for 2-3 minutes per side to develop a rich brown crust. Don't overcrowd the pan; work in batches if necessary.
- Reduce the heat to medium and continue cooking to your desired doneness:
- Rare: 125-130°F (52-54°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 135-140°F (57-60°C)
- Medium-Well: 140-145°F (60-63°C)
- Well-Done: 145°F+ (63°C+)
- Use a meat thermometer for accuracy. Remove from heat and let rest for 5-10 minutes before serving.
Broiled Filet Mignon Medallions
Broiling offers a quick and convenient way to cook your medallions.
- Preheat your broiler.
- Place medallions on a broiler pan lined with foil. Season as described above.
- Broil 3-4 inches from the heat source, flipping halfway through, until desired doneness is reached. Keep a close eye on them to prevent burning. Again, use a meat thermometer for accuracy.
- Let rest for 5-10 minutes before serving.
Resting Your Filet Mignon Medallions: The Crucial Step
Allowing your cooked medallions to rest is essential. This process allows the juices to redistribute, resulting in a more tender and flavorful final product. Never skip this step!
Serving Suggestions
Your perfectly cooked filet mignon medallions deserve a complementing presentation. Consider serving them with:
- Classic accompaniments: Creamy mashed potatoes, roasted asparagus, or a rich red wine reduction sauce.
- Elegant sides: A simple salad with a balsamic vinaigrette, or sautéed mushrooms.
- Flavorful additions: Top with a pat of butter, fresh herbs (like thyme or rosemary), or a sprinkle of sea salt.
Mastering the Art of Filet Mignon Medallions
With practice, you'll become a master at cooking filet mignon medallions. Don't be afraid to experiment with different seasonings and cooking methods to find your perfect technique. Remember, the key is to use high-quality ingredients, follow the instructions carefully, and most importantly, enjoy the process!
