Filet Medallions
Tender, juicy filet medallions seared to perfection with a golden crust. These restaurant-quality beef cuts cook in under 15 minutes and taste like a steakhouse dinner at home.
Equipment
- 1 Cast iron skillet or heavy-bottomed pan
- 1 Meat thermometer
- 1 Tongs
- 1 Paper towels
- 1 Plate for resting
Ingredients
- 4 pieces Filet medallions about 2 inches thick
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper freshly ground
- 2 tablespoons Olive oil or butter
- 3 cloves Fresh garlic crushed
- 2 sprigs Fresh thyme or rosemary optional
- 2 tablespoons Butter for basting
Instructions
- Remove filet medallions from the refrigerator 30 minutes before cooking to bring them to room temperature.
- Pat each medallion dry with paper towels to remove excess moisture for better browning.
- Season both sides generously with kosher salt and freshly ground black pepper.
- Heat your cast iron skillet over medium-high heat until it starts to smoke slightly.
- Add olive oil or butter to the hot pan and swirl to coat the bottom evenly.
- Place medallions in the pan without crowding, leaving space between each piece.
- Sear for 3 to 4 minutes on the first side without moving them.
- Flip the medallions using tongs and cook for another 3 to 4 minutes.
- Add crushed garlic cloves and fresh herbs to the pan during the last minute.
- Tilt the pan and spoon melted butter over the medallions repeatedly for 30 seconds.
- Check internal temperature with a meat thermometer (130°F for medium-rare).
- Transfer medallions to a plate and let them rest for 5 minutes before serving.
Notes
Use a meat thermometer for perfect doneness every time. Let medallions rest for 5 minutes before serving to keep juices inside. Season generously as filet has mild flavor.