These filet medallions are pan seared to lock in all the juices and quickly cooked to perfection. The marinade not only tenderizes the steak but is also the basis to a rich brown pan sauce.
Why this recipe is just so good...
- Beef tenderloin medallions are the most tender cuts of beef. And by marinating them, they are elevated to fantastically flavorful and even more tender, if that is possible! Then combine some of the marinade with beef broth, herbs and butter and you have the very best pan sauce to dip your beef medallions. Better than any filet that I have had in ANY restaurant!
- Beef tenderloin is a lean steak that is low carb and keto.
- While grilling a steak on an outdoor BBQ grill is our usual method to cook beef, I find that a good heavy grill pan or cast iron skillet will give the best results to get a browned crust that holds in all the juicy flavor.
- If you are looking for another very quick cooking steak recipe, try Blackened Steaks, Air Fryer Marinated Flank Steak or Air Fryer Steak Bites. They are all seasoned perfectly and totally delicious!
You will need the following ingredients to make beef tenderloin marinade:
- The steak marinade is made with simple ingredients: low sodium soy sauce, worcestershire sauce, garlic, brown sugar and balsamic or Italian dressing.
- Filet medallions are small circles of filet mignon cut from beef tenderloin. You will get the same tender cut of beef, they are just a bit smaller. They are also called filet steak. But if you see packages labeled beef medallions, it may not be filet. More than likely, they will be cut from ribeye or strip steak.
How to cook filet medallions
- Combine the marinade ingredients together. You will save HALF of the marinade in the refrigerator for the pan sauce after the filets are cooked.
- Place beef in a plastic storage bag or large bowl and pour in the other HALF of the marinade. Refrigerate for at least 2 hours, up to 8 hours. USDA does state that you can marinate meat up to 24 hours but I find the meat gets too soft after 8 hours.
- Remove filet from the refrigerator about 30-60 minutes before cooking to come to room temperature. This allows the beef's fiber to loosen and helps to cook evenly.
- Drain and discard the marinade. Pat the meat dry with paper towels.
- Heat a cast iron or heavy skillet over medium high flame. Pour in butter and olive oil. Place filet medallions in skillet and cook for 3 minutes without moving them.
- Then flip over and cook another 2 minutes. Test with meat thermometer.
- Remove steaks to plate and cover with aluminum foil. Heat reserved marinade and broth to a low boil. Lower heat and stir in butter and herbs. Lightly sprinkle arrowroot powder, flour or cornstarch over the sauce and stir to thicken.
- Return filet medallions to pan and spoon sauce over meat. You can add extra butter but it is optional.
Frequently Asked Questions
If marinade is going to be used in a sauce, I prefer reserving it before putting raw meat into the marinade.
The USDA does state you can reuse marinade after being in contact with raw meat " if you boil it first to destroy any harmful bacteria."
A meat thermometer will give you the most accurate temperature. Rare: 125-130°F, Medium Rare: 130-140°F, Medium: 140-150°F, Medium Well: 150-160°F, Well Done: 160-165°F. Also, take into consideration that food temperatures will raise 5° - 10° after removing from pan or oven.
Helpful Cooking Tips
- Choose beef medallions that are bright red, with only a little fat on them. They should not have any silver skin, which is a cartilage and very tough and chewy. If your steaks do have some, carefully remove it with a knife.
- Make sure to pat dry the beef filet after draining the marinade. You don't want the meat to be wet and steam in the pan instead of searing.
Here are some other steak recipes to try!
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These marinated filet medallions are pan seared to lock in all the juices and quickly cooked to perfection. The marinade not only tenderized the beef but is also the basis to a rich brown pan sauce.
(Use half to marinate beef, half is reserved for pan sauce)
- ½ cup low sodium soy sauce
- 3 tablespoons brown sugar, regular or substitute
- ½ cup balsamic or Italian dressing* low sugar
- 2 Tablespoons worcestirshire sauce
- 2 teaspoons garlic powder
- 5 filet medallions, about 4 ounces each
- ½ teaspoon each salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- reserved ½ cup marinade
- ¼ cup beef broth*
- 2 teaspoons arrowroot powder *
- 2 tablespoons butter, softened
- 1 tablespoon chopped fresh herbs
- Combine marinade ingredients. Save half to be used later in the sauce. Place beef in storage bag or large bowl. Keep in refrigerator for 2-6 hours.
- Remove from refrigerator at least 30-60 minutes before cooking. Drain and discard the marinade. Pat dry the meat.
- Heat a cast iron or other large skillet over medium high flame. Pour in the olive oil and butter to melt.
- Add steaks and let cook without moving for 3 minutes. Test with a spatula if they seem easy to flip over. If they are still firmly attached to the pan, wait an extra minute before flipping. Cook the other side for 2-3 minutes. Test with meat thermometer for desired doneness.
- Remove to platter, cover with foil. Pour the reserved marinade and broth into the pan. Bring to a low boil. Stir in butter and herbs. Sprinkle in the arrowroot (or cornstarch) and stir to thicken.
- Return steak to pan and pour sauce over the meat. Serve with more butter if desired. (optional)
*I used Swerve brown sugar substitute for the marinade. You can use regular brown sugar or white granulated.
*You can substitute 2 teaspoons brown gravy powder and ¼ cup warm water for the broth/arrowroot.
*Or use cornstarch or flour instead of arrowroot.
*If the sauce is too thick, add a bit more water or broth. If you want the sauce thicker, try simmering it for an extra minute or two. If it is not thick enough, sprinkle another teaspoon of cornstarch or arrowroot over the sauce and stir well. Stir and press out any lumps.
*For leftovers, I try to keep at least 1 of the filets on the rarer side so that when reheated it is still a bit pink, as my husband prefers. However, I like mine more medium so mine would lean more medium well.
* You could also thinly slice the filet and make a steak sandwich or add to a salad. Store any leftovers in an airtight container in the refrigerator and use within 3 days.
Keywords: filet mignon, beef tenderloin, steak, beef, cast iron skillets filet