These Seared Filet Medallions are the perfect easy date night dinner! With a good sear and a simple rosemary garlic butter spooned over the steaks, each bite is perfect.
Recipe Inspiration
Beef tenderloin is one of the most tender cuts of steak, which makes filet medallions incredibly juicy and flavorful when seared properly. These medallions are simply small rounds sliced from the tenderloin, meaning they cook quickly while still delivering that classic, steakhouse-quality texture.
With a hot pan and just a few simple ingredients, you can create a golden crust on the outside while keeping the center perfectly tender. This method works beautifully for filet medallions or thicker tenderloin steaks - just adjust the cooking time based on thickness and desired doneness.
If you're looking for more steak inspiration, browse my full collection of steak recipes, including favorites like Italian marinated skirt steak and bone-in ribeye. Or, finish with our Steak Butter.
Jump to:
- Recipe Inspiration
- What Are Filet Medallions?
- Why You'll Love this Recipe
- Ingredients
- Directions
- Filet Medallions vs Filet Mignon
- Steak Temperature Guide for Filet Medallions
- Kitchen Equipment
- Recipe Substitutions/Variations
- Frequently Asked Questions
- Recipe Storage and Reheating
- Pairings
- Seared Filet Medallions
What Are Filet Medallions?
Filet medallions are small, round cuts of steak taken from the beef tenderloin - the same tender cut used for filet mignon. Because they're sliced into smaller portions, medallions cook quickly and evenly, making them perfect for an easy weeknight dinner that still feels special.
You may also see them referred to as:
- Beef tenderloin medallions
- Steak medallions
- Medallion steak
All of these terms describe a tender, lean cut of beef that sears beautifully in a hot pan. Filet medallions are naturally mild in flavor and incredibly tender, which is why they pair so well with simple seasonings and a quick pan sauce.
As a cookbook author and recipe developer, I love filet medallions because they deliver restaurant-quality results at home - without complicated techniques or long cooking times.
Why You'll Love this Recipe
- Delicious - This recipe is so delicious. Filet mignon is such a treat - with such a tender cut of beef, each bite is just so delicious. This is a great meal for a special occasion or celebration.
- Approachable - Making perfect steaks at home can be intimidating. But with this recipe, all you need is a cast-iron pan and a few ingredients to ensure a delicious meal.
- Versatile - Eat this filet with seafood for a surf and turf, with pasta and red sauce, or a steak salad and roasted vegetables. Or, top with sautéed mushrooms and onions and serve with a good glass of red wine.
Ingredients
Here are the ingredients you will need for this seared filet medallions recipe:
- Filet mignon steak - cut in filet medallions
- Olive oil - you can sub out with canola oil or butter
- Salt - I like to use coarse sea salt on my steaks
- Black Pepper
- Butter
- Fresh rosemary
Directions
Let's make this seared filet medallions recipe together!
Step 1
Pat filet mignon medallions dry. Season both sides with salt and pepper. Heat a cast iron skillet over medium-high heat.
Step 2
Add olive oil to the hot pan. Cook for 3 minutes without disturbing the steaks. Flip and cook for an additional two minutes.
Note: Cook time may vary for super thick filets. To make sure you have a perfectly cooked steak, use a meat thermometer. You're aiming for an internal temperature of 130F for medium rare. Insert the meat thermometer in the thickest part of the steak and watch the temperature.
Step 3
After you flip the steaks, add the butter and rosemary to the pan. Spoon the butter over the steaks while they finish cooking. For best results, use a meat thermometer to check internal temperature. See the internal temperature chart below.
Step 4
Remove steak medallions from the pan ad let rest at room temperature for 10 minutes. Serve and enjoy perfect filet mignon!
Filet Medallions vs Filet Mignon
Filet medallions and filet mignon come from the same cut of beef: the tenderloin. The main difference is in the portion and presentation.
Filet Mignon
- Thicker, center-cut portion of tenderloin
- Often served as an individual steak
- Slightly more uniform in shape
Filet Medallions
- Sliced into smaller rounds
- May come from different sections of the tenderloin
- Cook a little faster due to smaller size
In terms of flavor and tenderness, they're nearly identical. If you're looking for a slightly more affordable option that still feels elevated, filet medallions are a fantastic choice.
Steak Temperature Guide for Filet Medallions
Because filet medallions are lean and tender, it's important not to overcook them. I recommend using an instant-read thermometer for perfect results every time.
Here's a quick doneness guide:
- Rare: 120-125°F (cool red center)
- Medium Rare: 130-135°F (warm red center)
- Medium: 140-145°F (warm pink center)
- Medium Well: 150-155°F (slightly pink center)
- Well Done: 160°F+ (little to no pink)
For the most tender, juicy results, I recommend cooking filet medallions to medium rare or medium.
Let the steak rest for 5-10 minutes after cooking - this allows the juices to redistribute and keeps every bite flavorful and tender.
Kitchen Equipment
Here is some kitchen equipment you will need for this recipe. You can find all of these products on Amazon.
- Meat Thermometer - A meat thermometer is one of the best ways to ensure a perfectly cooked steak. This one is an instant thermometer that works great!
- Cast Iron Skillet - Every home cook needs a good cast iron skillet! We recommend a quality piece like this one that will last for years and years.
- Steak Knife - Every steak lover needs a good set of steak knives! We have these steak knives and we love them!
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this beef tenderloin filet recipe.
- Add Mushrooms and Onions - I love topping my seared filet medallions with mushrooms and onions. Just add them to the skillet and cook on medium heat while the steaks are resting.
- Make a Sauce - Since your steaks have a nice sear on them, that means that there are delicious bits left in the pan! Make a sauce by deglazing the pan with some red wine once the steaks are sitting. Scrape the bits off the bottom of the pan and add in a little beef broth. Let the sauce simmer until thickened, and spoon over your finished steaks.
- Add Herb Butter - If you really want to make these steaks even more delicious, you can finish with a homemade herb butter or a garlic butter to melt on top of the finished steaks.
Frequently Asked Questions
Filet medallions are small, round steaks cut from the beef tenderloin. They are extremely tender and lean, and are sometimes called steak medallions or beef tenderloin medallions. Because they are smaller in size, they cook quickly and evenly.
Filet mignon and filet medallions both come from the beef tenderloin. Filet mignon usually refers to the thicker, center-cut portion of the tenderloin, while medallions are smaller round slices cut from the same piece of meat. The flavor and tenderness are very similar.
The best way to cook steak medallions is to sear them in a hot skillet. A quick pan sear creates a flavorful crust while keeping the inside tender and juicy. You can finish cooking them in the pan or transfer them to the oven if they are thicker.
Recipe Storage and Reheating
Here are storage and reheating instructions for this easy filet mignon recipe.
- Refrigerator Storage: Store in an airtight continuer and eat leftovers within 4-5 days.
- Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
- Reheating Instructions: The best way to reheat this recipe is to heat in a skillet with a little olive oil over low heat until warm.
Pairings
Pair this steak recipe with one of these side dishes!
Seared Filet Medallions
Ingredients
- 4 filet medallions 2 oz each
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 tablespoons butter
- Fresh Rosemary
Instructions
- Pat filet medallions dry. Season both sides with salt and pepper.
- Heat a cast iron skillet over medium-high heat.
- Add olive oil to the pan. Cook for 3 minutes without disturbing the steaks. Flip and cook for an additional 2 minutes, or until the steak internal temperature reaches 135F for medium rare.
- After you flip the steaks, add the butter and rosemary to the pan. Spoon butter over steaks while the steaks finish cooking.
- Remove steaks from pan and let rest for 10 minutes, then serve.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
Lindsay says
So easy and so good! Perfectly cooked steak.
Christina Musgrave says
It's our favorite way to make steak!
Kimberly says
Hi. Great recipe—but did you mean 4 2 oz filets?
Christina Musgrave says
Hi Kim! Yes, making 4 fillet medallions that are 2 oz each is the perfect serving size for 2 people. 🙂
Molly Doherty-Cantler says
What can I substitute with in sauce if I don’t have red wine?
Christina Musgrave says
You can use beef broth instead!
Erin Glass says
What is the red wine/beef broth for? I don't see that in the ingredient list. Also - should garlic be added to the butter?
Christina Musgrave says
Hi Erin - These aren't in the ingredient list or the recipe. If you want to deglaze the pan with red wine and beef broth, you can do that to make a sauce after the steaks are seared and resting. Add a cup of red wine and a cup of beef broth and scrape up any bits left in the pan, then reduce until thickened. You can also add in a clove of garlic to the butter while the steaks are searing if you'd like.
Donald K Crawford says
serving size per person is that 2 pieces 2 oz each piece for each person
Christina Musgrave says
Serving size is 4oz per person! So either 4oz steaks or 2 2oz medallions.