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Beef Medallion Delivery or Pickup
The Instacart guide to beef medallion
About beef medallion
A beef medallion is a small, round portion of beef. The most common cut of beef sold as a medallion comes from the tenderloin. The tenderloin is boneless and cut with the muscle fibers running lengthwise. Because it is a muscle that doesn't get a lot of use, it is often more tender and has very little connective tissue.
While beef medallions are often from the tenderloin, they can also come from other cuts. The medallion refers to the side and how the beef was cut. Types of beef medallion include:
- Tenderloin medallion. A tenderloin medallion comes from the tenderloin, a large cut of meat ranging from 4-6 pounds. The tenderloin has two parts, one of which is the filet mignon. Tenderloin medallions are small round cuts from the larger piece.
- Top sirloin medallion. A top sirloin medallion is cut from the top sirloin. The butcher removes the cap and cuts the sirloin in half down the middle and with the grain. Each half is then rolled or tied with butcher's twine and then cut across the grain into smaller, round medallion steaks.
- Filet medallions. The filet medallion comes from the filet mignon, which is part of the tenderloin. The butcher cuts the filets into smaller, thick circles instead of a larger filet to create the medallions. This cut makes it easier to cook the filet mignon in various ways, including recipes that need smaller beef chunks.
- Beef shoulder medallions. Beef shoulder medallions come from the small muscle over the shoulder. A whole shoulder tenderloin can weigh up to 12 ounces, and cutting it into medallions makes it perfect for smaller portion sizes. The shoulder tenderloin is just as tender as tenderloin, and it has more flavor.
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Beef medallion cooking tips
The cooking time and method for beef medallions depend on how you like your steak and the type of medallions you have. The best way to cook them is with dry heat, such as broiling or grilling, since the meat is very lean. You can also sear the medallions over high heat to seal in the juices so they keep all their flavor, and then finish them on the grill or in the oven.
You should cook your medallions until they reach an internal temperature of 145°F to stay within safety guidelines. This temperature will provide a medium-rare steak. Always use a meat thermometer to find the internal temperature of the meat before serving.
Cooking beef tenderloin medallions
Some tips for cooking beef tenderloin medallions for the best results include:
- Remove from packaging and pat dry before bringing to room temperature.
- Preheat the griddle or heavy frying pan until it sizzles when you put a drop of oil in.
- Season with salt and pepper right before putting them on the heat.
- Don't overcrowd the pan. Only cook three or four medallions at a time.
- Cook over high heat and turn only once after it forms a rich golden crust.
Beef medallion's small size also makes them perfect for many other dishes.
- Bacon-wrapped top sirloin medallions. Wrap sirloin medallions with thick-cut bacon and season with kosher salt and pepper. Grill each side for about six minutes for medium rate, eight to 10 minutes per side for medium. Rotate 1/4 turn after three minutes on each side.
- Pan-roasted beef medallions. Bring beef tenderloin medallions to room temperature, and bring a saute pan to high heat. Add a good tablespoon of high-quality olive oil and sear the seasoned medallions for two minutes on each side. Move to the oven for eight minutes for medium-rare.
Beef Medallion Near Me
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FAQs about beef medallions
You can safely store beef medallions and other cuts of beef in the fridge for up to 5 days. Make sure your refrigerator is between 34-40 degrees, and store it on the lowest shelf. Make sure to put a plate under the medallions to collect any of the runoff juices.
The best way to tell when your beef is cooked is by using a thermometer. Insert it into the center of the medallion. You can also see if it is close to done by touching it. As meat cooks, it becomes more firm. Gently press your thumb into the medallion. The more spring back you get, the hotter it is, and the more the protein cells have expanded. This means the meat is more well done. A medium-rare steak should feel soft with just a small amount of spring back.
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