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Filet beef medallions on white platter.

Filet Medallions

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Deb Belsha
  • Prep Time: 10 minutes
  • 2 hours refrigerate: 2 hours 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 5 servings 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American


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.


Units Scale


(Use half to marinate beef, half is reserved for pan sauce)

  • 1/2 cup low sodium soy sauce
  • 3 tablespoons brown sugar, regular or substitute
  • 1/2 cup balsamic or Italian dressing* low sugar
  • 2 Tablespoons worcestirshire sauce
  • 2 teaspoons garlic powder


  • 5 filet medallions, about 4 ounces each
  • 1/2 teaspoon each salt and pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Pan Sauce

  • reserved 1/2 cup marinade
  • 1/4 cup beef broth*
  • 2 teaspoons arrowroot powder *
  • 2 tablespoons butter, softened
  • 1 tablespoon chopped fresh herbs


  1. 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.
  2. Remove from refrigerator at least 30-60 minutes before cooking.  Drain and discard the marinade.  Pat dry the meat.
  3. Heat a cast iron or other large skillet over medium high flame.  Pour in the olive oil and butter to melt.
  4. 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.
  5. 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.  
  6. 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 1/4 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.