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.
The layers of flavours are incredible in this recipe! First, the beef medallion is pan seared to your preference of rare, medium rare or well done. However you cook this medallion, it is so tender, juicy and absolutely delicious! Once you cook your medallion to your liking, top it with bousin cheese and add it as soon as the medallion is cooked to allow the cheese to melt slightly. Top with crispy onions, also known as Birista and mircrogreens. Drizzle with brown butter to end this spectacular meal!
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. I would suggest to seared around the sides of the steak before you lay it flat down to pan sear it.
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 remember and want to make again and again! 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 cut them for you. 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 some pepper.
- Extra virgin olive oil: I highly recommend a good quality olive oil
- Butter: I always use unsalted as most if not all recipes call for salt and this way you have more control of 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 and flavourful cheese to add to a steak as it softens and melts slightly. Blue cheese is an option.
- Onions: using regular cooking onion is what you want and once it is fried, it will caramelize. The results are crispy and sweet flavours that compliments the steak perfectly!
HOW TO COOK BEEF MEDALLIONS AND THE CRISPY ONIONS/BIRISTA
To make crispy onions, add sliced onions on paper towel as they will release some liquid. Heat either olive oil or vegetable oil 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.
First remove the beef medallions from the refrigerator and allow to sit at room temperature for 15-20 minutes. You don’t want to put a cold steak in a hot pan. The exterior will lose it’s moisture and flavour.
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 sear the beef medallions sides first, turning the medallion around to brown the edges then lay flat and pan-sear for 3 minutes on each side for medium-rare. 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 medallions 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.
DID YOU MAKE THIS RECIPE?
I would love to hear your feedback and comments….don’t forget to rate this recipe. 🙂
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
Birista (crispy onion topping)
- 1/2 onion, sliced (optional)
- 2 tbsp flour
- pinch of sweet paprika
Beef Medallion
- 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
- 2-3 tbsp Boursin cheese
- microgreens, optional
Instructions
- To make crispy onions, add sliced onions on paper towel as they will release some liquid. Heat either olive oil or vegetable oil 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 15-20 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 oil is hot, carefully add the beef medallions into skillet and pan-sear the sides until golden and crispy, moving the medallion as you sear it. Then lay flat and pan sear each side of the medallion for 3 minutes on each side for medium-rare steak. 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 potatoes, buttery green beans. Top each medallion with Boursin while it's hot to allow the cheese to melt slightly. Then add the crispy onions. Garnish with fresh rosemary and microgreens. Enjoy!
Pingback: 30 Beef Medallions Recipes That Will Make Your Taste Buds Tingle!
I was thrilled to see my Beef Medallion in Herb and Garlic Brown Butter Sauce with Boursin Cheese and Birista recipe was included in your collection of Beef Medallion Recipes.
All the recipes look amazing!
Thank you so much!!
Rose