Are you a steak lover looking to expand your knowledge of different cuts of beef?
Have you heard of beef medallion steak but aren’t quite sure what it is or how to cook it?
Look no further!
In this article, we’ll explore the world of beef medallion steak, including where it comes from, how it’s cut, and the best ways to prepare it.
Whether you’re a seasoned steak connoisseur or just starting to explore the world of beef, this article will provide you with all the information you need to know about this delicious and versatile cut of meat.
So grab a seat and get ready to learn all about beef medallion steak!
What Is Beef Medallion Steak?
Beef medallion steak is a cut of beef that comes from the tenderloin or sirloin portion of the cow. It’s a small, circular cut of meat that’s typically about 2-3 inches in diameter and 1-2 inches thick.
The medallion cut is created by slicing the tenderloin or sirloin into smaller, thick circles rather than one larger filet. This makes it possible to cook filet mignon in different ways, like in recipes that call for smaller beef chunks.
Beef medallion steak is known for its tenderness and mild flavor. It doesn’t have the robust beefy flavor that other steaks, like strip steak and ribeye, have, but it makes up for that flavor in its texture. You’d be hard-pressed to find another piece of steak that’s as tender as the filet mignon.
Where Does Beef Medallion Steak Come From?
Beef medallion steak comes from either the tenderloin or sirloin portion of the cow. The tenderloin is a long, cylindrical muscle that runs along the spine, while the sirloin is located towards the rear of the cow.
The filet medallion specifically comes from the filet mignon, which is a highly coveted piece of steak that’s round, thick, and super tender. Filet mignon comes from the beef tenderloin, which sits right underneath the sirloin portion on the cow’s back and moves into the short loin. On the very end of the beef tenderloin in the short loin region is where you’ll find the filet mignon.
A filet medallion actually refers to how the butcher cuts the meat. A butcher cuts filets into smaller, thick circles rather than one larger filet to create filet medallions. This cut makes it possible for you to cook filet mignon in different ways, like in recipes that call for smaller beef chunks.
Another type of medallion cut is the rump medallion, which is sliced off the rump portion of beef. This cut is typically about an inch or so thick and is a lean cut of meat that’s tough in texture due to being part of one of the most heavily exercised parts of an animal’s body. It’s recommended for weight watchers and can be pan-fried or grilled if marinated for an adequate amount of time.
How Is Beef Medallion Steak Cut?
Beef medallion steak is cut from either the tenderloin or sirloin portion of the cow. The medallion cut is created by slicing the tenderloin or sirloin into smaller, thick circles, rather than one larger filet. This allows for more versatility in cooking and recipe options, as well as providing a smaller portion size for those who don’t want a large steak.
The size of a beef medallion steak is typically about 2-3 inches in diameter and 1-2 inches thick. This makes it a perfect size for individual servings or for use in recipes that call for smaller beef chunks. The tenderness of the beef medallion steak is due to its location on the cow – the tenderloin and sirloin portions are both less exercised parts of the animal, resulting in a more tender meat.
Cooking Beef Medallion Steak: Tips And Tricks
Cooking beef medallion steak requires a bit of attention and care, but the end result is worth it. Here are some tips and tricks to get the most out of your beef medallion steak:
1. Seasoning: Before cooking, it’s important to season the medallions with sea salt, pepper, and your other favorite seasonings, like thyme or garlic. This will enhance the natural flavors of the meat and make it taste even more delicious.
2. Room temperature: Leave the medallions at room temperature for 15-20 minutes before cooking them to allow them to cook more thoroughly. This will also help prevent them from becoming tough.
3. Cooking methods: Beef medallion steak can be cooked using different methods, including grilling, sautéing, and pan-searing. For grilling, use a grill pan so they don’t slip through the grates. For a crispy crust, try cooking them in a cast-iron skillet. Keep them cooking on each side for 3-4 minutes to brown them.
4. Temperature: To ensure food safety, cook the steak until it reaches an internal temperature of 145°F. Use a meat thermometer to check the temperature.
5. Resting: After cooking, let the steak rest for a few minutes before slicing into it. This will allow the juices to redistribute throughout the meat, making it even more tender and flavorful.
6. Sauce: Consider making a sauce to accompany your beef medallion steak. A red wine reduction or mushroom sauce would complement the mild flavor of the meat nicely.
By following these tips and tricks, you’ll be able to cook delicious and tender beef medallion steak every time.
Pairing Beef Medallion Steak With Sides And Sauces
When it comes to pairing beef medallion steak with sides and sauces, there are many options that can complement the mild flavor and tender texture of this cut of meat. Here are a few ideas to get you started:
1. Green Beans and Bacon: Green beans are a great side dish for beef medallion steak because they absorb flavors well. When paired with bacon, they become even more delicious. Try Dorothy’s recipe for green beans and bacon from Crazy for Crust to add a touch of salty elegance to your meal.
2. Broccoli Gratin: This cheesy side dish from Kalyn’s Kitchen is incredibly flavorful and pairs well with beef tenderloin. The combination of Swiss cheese, mayonnaise, lemon juice, mustard, black pepper, green onions, and parmesan cheese creates a delicious flavor profile that complements the mild taste of beef medallion steak.
3. Mushrooms, Garlic, Spinach, and Arugula: For a classic beef pairing with a twist, try sautéing mushrooms, garlic, spinach, and arugula together as a side dish. These flavorful ingredients will add depth to your meal while still allowing the beef medallion steak to be the star of the show.
4. Irish Cabbage and Potato Dish: This traditional Irish dish is made with cabbage, potatoes, leeks, garlic, and tender medallions of beef. The savory sauce ties everything together for a delicious and hearty meal that’s perfect for colder weather.
5. Steak Diane Sauce: This classic sauce is made with cream, cognac, shallots, beef stock, dijon mustard, and Worcestershire sauce. It’s perfect for special occasions but also quick & easy enough for weeknight dinners. The creamy texture and rich flavor of the sauce pair perfectly with the mild taste of beef medallion steak.
Health Benefits Of Beef Medallion Steak
Beef medallion steak offers a variety of health benefits, making it a great addition to your diet. One of the most notable benefits is its high protein content. Protein is essential for building and repairing tissues in the body, including muscle tissue. It also helps to keep you feeling full and satisfied, which can aid in weight loss and weight management.
In addition to protein, beef medallion steak is also a good source of zinc. Zinc is an important mineral that plays a crucial role in immune function. It helps to support the development and function of immune cells, which can help to protect against colds and viruses.
When compared to other cuts of beef, beef medallion steak is also relatively low in fat. While it’s important to consume some healthy fats as part of a balanced diet, too much saturated fat can increase your risk of heart disease. Choosing lean cuts of beef like medallion steak can help you meet your protein needs without consuming too much saturated fat.
