A classy cut of beef tenderloin that is so tender and flavourful when pan-seared in a garlic and herb brown butter sauce. Topped with the Boursin cheese and crispy onions making it an elegant dinner for two.
When I first made these beef medallion’s, I thought, why haven’t I made these sooner? Oh my goodness, these beef medallions are so delicious, tender and juicy and they take no time to cook! These are a perfect way to enjoy a steak without having a large cut on meat. I served these with whipped sour cream mashed potatoes, buttery green beans and few broccoli microgreens.
WHAT ARE BEEF MEDALLIONS?
Beef medallions are round steaks that are cuts from a small beef tenderloin which is commonly used for filet mignon. Some chefs are known to will take these cuts from sirloin, strip loin, shoulder or tenderloin. This is why this steak is so tender and juicy, and doesn’t require a long cooking time. I would highly recommend not to over cook this cut of meat, to really enjoy the full flavour and maintain it’s juiciness.
TIPS WHEN COOKING BEEF MEDALLIONS
Beef medallions usually weigh in from 4-6 oz (100-150g) per steak. For rare steak, pan-sear for 2 minutes of each side, then for a medium rare cook it for 3 minutes on each side. If you prefer well done, it is suggested to cook it 4-5 minutes on each side. Important not to be turning or touching the steak as it sears. What I did as well, is I seared around the sides of the steak before taking it off the heat.
Return the beef to the skillet and using a spoon, coat the brown butter over the medallions several times while they are warming. This will add more flavour and juiciness to the steaks. Do this several times until the steaks are hot and ready to serve.
For barbecue beef medallions, it requires 6-7 minutes on a grill over medium heat, so 3-4 minutes on each side.
Whether you are cooking a beef medallion, filet mignon, round steak or sirloin is it important to allow the steak to rest for a about 5 minutes before cutting into it. This helps the juices to absorb back into the steak. If you have ever cut into a steak as soon as it comes off the grill or skillet, you would have noticed all of the juices spilling out from the steak.
When I made these beef medallions I wanted to add the flavours you would commonly taste in a high quality restaurant. My thoughts went to making sure there was enough butter added to the skillet, as butter add incredible flavours to the steak and the toppings were enough to take this dish to the next level. I am not a fan of blue cheese and I once saw a chef add Boursin to his steak and I thought that’s exactly what I want to do. The Birista or crispy onions was added for another level of flavour and texture. So by combining all of these elements to this steak, it was an outstanding meal!
SIMPLE AND DELICIOUS INGREDIENTS
- Beef medallions: you should be able to find these in grocery stores or a local butcher will and can cut them fresh for you; it doesn’t hurt to ask them, what part of the beef they are cutting from? Another option is to purchase an entire beef tenderloin and cut the slices yourself and whatever you don’t use, you can freeze.
- Seasonings: all you need is salt and pepper; the rule of thumb is 1 teaspoon of salt per pound, so in this case, for a 5 oz steak you will need about 1/4 teaspoon and add some pepper, making sure you don’t over do it with the pepper.
- Extra virgin olive oil: I highly recommend a good quality olive oil; I use Greek’s Chrisopigi extra virgin olive oil from Gaia Fine Foods and it’s the best I have ever had! Check the information on my home page to order yours today!
- Butter: I always use unsalted as most if not all recipes can for salt and this way you can control the amount of salt you are adding.
- Garlic: for the pungent bold flavour which I love as a flavour
- Herbs: I added sprigs of rosemary and thyme, both compliment each other and they pair really well with beef.
- Boursin cheese: is an excellent soft cheese to add to a steak as it softens and melts slightly and the flavours of this cheese is so good!
- Onions: using regular cooking onion is what you want and once it is fried, it will caramelize, and then you end up with this crispy sweet onion flavour that compliments the steak perfectly!
HOW TO COOK BEEF MEDALLIONS
Season beef medallions with salt and pepper. Heat a heavy skillet or cast iron pan, over medium-high heat, add olive oil and once olive oil is hot, pan beef medallions in skillet, and pan-sear for 3 minutes on each side. Transfer to a plate and cover.
Final step is searing along the sides of each medallion and transfer to a plate, covered. On medium heat, using a fry pan or skillet, melt the remaining 2 tablespoons of butter. Stir the butter and swirl the pan occasionally for about 3 minutes, until the foam settles. The butter will change colour to golden brown. Then add garlic, thyme and rosemary and simmer for about a minute or two, long enough to release the aromas of the garlic and herbs.
Return the beef to the skillet and using a spoon, coat the brown butter over the medallions several times while they are warming. This will add more flavour and juiciness to the steaks. Do this several times until the steaks are hot.
Serve with whipped sour cream potatoes, buttery green beans. Top each medallion with Boursin and crispy onions. Garnish with fresh rosemary and microgreens.
FAQ
If I grill these steaks, can I still add them to the brown butter sauce? Yes, absolutely. Treat it the same as if they were pan-seared by adding them to the fry pan or skillet and coating them with the sauce.
What other types of cheeses could I add instead of the Boursin cheese? I would recommend sticking with a soft cheese, for example, blue cheese, brie, goat or feta cheese.
Beef Medallion in Herb and Garlic Brown Butter Sauce with Boursin Cheese and Birista
Equipment
- cast iron pan
- fry pan or skillet
- sauce pan
Ingredients
- 2-6 oz beef medallion
- salt and pepper
- 1 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 1 clove garlic, sliced
- 2 sprigs fresh thyme
- 1 sprig rosemary
- 2 tbsp Boursin cheese
- 1/2 onion, sliced (optional)
- 2 tbsp flour
- pinch of paprika
Instructions
- Optional: If you choose to make crispy onions, add sliced onions on paper towel as they will release some liquid. Heat either olive oil or vegetable in a sauce pan to about 2-3 inches in depth. Mix flour and paprika in a bowl and coat sliced onions. Once hot, add sliced onions and allow to fry for about 4-5 minutes, long enough so they are crispy. Place on paper towel and set aside.
- Remove beef medallion from the refrigerator about 15 minutes before cooking. Season with salt and pepper and set aside.
- Heat a cast iron pan, over medium-high heat, add olive oil and once olive oil is hot, pan beef medallions in skillet, and pan-sear for 3 minutes on each side. Transfer to a plate and cover.
- On medium heat, using a fry pan or skillet, melt the remaining 2 tablespoons of butter. Stir the butter and swirl the pan occasionally for about 3 minutes, until the foam settles. The butter will change colour to golden brown. Then add garlic, thyme and rosemary and simmer for about a minute or two, long enough to release the aromas of the garlic and herbs.
- Return the beef to the skillet and using a spoon, coat the brown butter over the medallions several times while they are warming. This will add more flavour and juiciness to the steaks. Do this several times until the steaks are hot.
- Serve with whipped sour cream potatoes, buttery green beans. Top each medallion with Boursin and crispy onions. Garnish with fresh rosemary and microgreens.
