What is the proper way to cook a beef medallion?

Cooking Beef Medallions to Perfection:

Beef medallions are small, tender cuts of beef, typically from the tenderloin or strip steak. They're perfect for quick cooking and are a great option for a fancy dinner. Here's a guide to cooking them perfectly:

1. Preparation:

* Thaw: If frozen, thaw the medallions in the refrigerator overnight.

* Seasoning: Season the medallions generously with salt and pepper. You can also add other spices like garlic powder, onion powder, paprika, or herbs like thyme or rosemary.

* Rest: Let the seasoned medallions rest at room temperature for about 30 minutes before cooking. This helps them cook more evenly.

2. Cooking Methods:

* Pan-Searing:

* Heat a heavy-bottomed pan over medium-high heat. Add oil (like grapeseed or avocado) to the pan.

* Once the oil is shimmering, sear the medallions for 2-3 minutes per side, or until they're nicely browned.

* Reduce heat to medium-low, add butter to the pan, and baste the medallions with the melted butter for 1-2 minutes. This adds flavor and richness.

* Remove the medallions from the pan and let them rest for 5-10 minutes before slicing.

* Grilling:

* Preheat your grill to medium-high heat.

* Grill the medallions for 3-4 minutes per side, or until they're cooked to your desired doneness.

* Remove the medallions from the grill and let them rest for 5-10 minutes before slicing.

* Broiling:

* Preheat the broiler to high heat.

* Place the medallions on a baking sheet lined with parchment paper.

* Broil for 3-4 minutes per side, or until cooked to your desired doneness.

* Remove the medallions from the broiler and let them rest for 5-10 minutes before slicing.

3. Doneness Guide:

* Rare: 125-130°F (52-54°C) - Red center, cool to the touch.

* Medium-Rare: 130-135°F (54-57°C) - Pink center, slightly warm to the touch.

* Medium: 140-145°F (60-63°C) - Pink center, warm to the touch.

* Medium-Well: 150-155°F (65-68°C) - Slightly pink center, hot to the touch.

* Well-Done: 160°F (71°C) - No pink center, very hot to the touch.

4. Serving:

* Slicing: Slice the medallions thinly against the grain for a tender, flavorful bite.

* Accompaniments: Pair your medallions with roasted vegetables, creamy mashed potatoes, or a light salad.

Tips:

* Don't overcrowd the pan: Give each medallion space to cook evenly.

* Use a meat thermometer: Ensure your medallions are cooked to your desired doneness.

* Rest the meat: Let the medallions rest for 5-10 minutes before slicing. This allows the juices to redistribute and prevents a dry, tough steak.

Enjoy your perfectly cooked beef medallions!