Beef Medallion Steaks: A Cut Above the Rest

When it comes to incredible cuts of beef the beef medallion steak stands in a class of its own. Perfectly tender wonderfully flavored, and undeniably luxurious, medallion steaks are considered the crème de la crème of steaks. But what exactly are these miniature masterpieces? Let’s explore what makes them so special.

What is a Beef Medallion Steak?

A beef medallion steak is a small round steak sliced from the tenderloin the most tender muscle of the cow. Ranging from 1 to 3 inches thick, these petite steaks are cut into a neat circular shape resembling a medallion, hence the name.

Due to their delicate texture and buttery smooth flavor, beef medallion steaks are highly prized cuts often enjoyed for upscale dining. They deliver an unparalleled tender and rich beef experience in every juicy bite.

Where Does the Beef Medallion Come From on the Cow?

To understand what makes the medallion steak so special, it helps to know where it comes from on the animal.

The entire tenderloin muscle runs along the spine of the cow, just beneath the ribs. It’s a tapered cut starting from the hip and tapering as it extends towards the shoulders. Since the tenderloin does very little work, it contains less connective tissue, making it exceptionally tender.

Within the full tenderloin are three sections:

• Butt end – The thicker portion near the hindquarters. This is where filet mignon steaks are cut from.

• Center cut – The mid-section of the tapered tenderloin. This is the sweet spot for medallions.

• Tail end – The narrower end up towards the shoulders.

Medallion steaks are extracted right from the center of the full tenderloin. This central section provides the perfect thickness and uniformity to slice out ideal petite round steaks.

Preparing Beef Medallion Steaks

These special steaks require just a bit of finesse when cooking to highlight their natural elegance. Here are some tips:

• Sear the exterior – A hot pan or grill is used to quickly brown the exterior at high heat. This adds a nice crust.

• Finish in the oven – After searing, the steaks can be transferred to the oven to cook through to the desired doneness.

• Maintain even thickness – When portioning raw medallions, cut them to a uniform thickness so they cook evenly.

• Season simply – A simple coating of salt, pepper, and perhaps thyme or rosemary is all that’s needed to complement the flavor.

• Don’t overcook – Cook medallions to no more than medium doneness to prevent them from drying out.

When handled with care, beef medallion steaks deliver perfect texture and succulence at their petite size.

Are Medallion Steaks Better Than Other Cuts?

Being cut from the crème de la crème tenderloin, medallions are about as good as it gets when it comes to taste and tenderness. Here’s how they compare to other popular cuts:

Filet Mignon – Cut from the same tenderloin, filets can match medallions for tenderness. But filets lack some of the rich beefy flavor since they come from the less exercised butt end.

Ribeye – Well-marbled ribeyes can be very flavorful. But they have more connective tissue and fat so they cannot match the sheer tenderness of medallions.

Strip Steak – Also tender, but not to the same level. Strips have a bit more chew due to some connective tissue fibers running through them.

Tenderized Round – Mechanical tenderization makes rounds tender, but they still don’t equal natural tenderloin texture. Plus you lose some flavor in the process.

No other cut can surpass the delectable combination of flawless texture and refined flavor showcased in a perfect beef medallion steak.

Why Are Medallions So Expensive?

Given their unmatched taste and quality, beef medallion steaks demand a premium price. A few factors contribute to their higher cost:

• Small size – Only one or two medallions can be cut from a single tenderloin. So total yield per animal is very low.

• High demand – Their popularity among high-end restaurants and gourmet home cooks drives up demand.

• Processing care – Extra attention is required when fabricating and portioning these delicate cuts.

• Exclusive dining allure – As a luxury item, they inherently carry a higher price tag in exclusive dining venues.

While certainly a splurge item, most find the extraordinary eating experience of medallions well worth the price for a special occasion.

Perfect Pairings for Medallion Steaks

The elegance of medallion steaks calls for complementary pairings to make the most of the overall dining experience:

• Red wine – A full-bodied Cabernet, Merlot, or Malbec.

• Compound butter – Flavored butters like rosemary, garlic, or bleu cheese melt over the steaks.

• Rich demi-glace – A Brussels Griffon Demi-Glace provides intense flavor.

• Béarnaise sauce – The classic French tarragon-infused egg and butter sauce.

• Mushroom sauce – Sautéed mushrooms and madeira wine.

• Gourmet sides – Asparagus spears, creamy potatoes, or wild mushrooms.

• Creamed spinach – Sweet, soft spinach in cream is a popular accompaniment.

With the right pairings, medallion steaks become the star of an absolutely decadent meal.

Are Medallions Good for Grilling?

While most often prepared indoors via pan searing, medallions can also be grilled with excellent results. Their petite size makes them ideal for hot and fast grilling.

The key is getting a good initial sear for caramelization before the interior overcooks. Keep the heat high and cooking time brief. This produces a beautifully charred exterior protecting the succulent interior.

One option is grilling the steaks over direct heat to sear both sides, then transferring them to indirect heat to finish cooking gently without charring to excess.

Doneness Options for Medallions

Since they are so ultra-tender, medallion steaks should never be cooked beyond medium doneness to avoid toughening. Some guidelines for each level of doneness:

• Rare – Cool deep red center. Pull at 120-125°F for deep pink hue.

• Medium Rare – Warm deep pink center. Pull between 130-135°F. Most recommended doneness.

• Medium – Warm light pink center. Pull between 135-145°F for a hint of pink.

• Medium Well – Slightly pink center. Pull between 145-155°F. Not recommended, risk of drying out.

The perfect balance of a seared crust and red, juicy interior makes medium rare the peak doneness to maximize the medallion experience.

Are Medallions Good for Marinating?

Since medallions already possess immense flavor, marinating is unnecessary. In fact, the acids in a marinade can start to break down the delicate texture.

At most, a very brief 15-30 minute marinade bath could impart some additional flavor if desired. But extended marinating runs the risk of mushiness.

A simple dry rub of spices and herbs works better to coat medallions without over-tenderizing the premium meat.

Freezing Leftover Medallions

Like any meat, leftovers from larger medallion steaks can be frozen for enjoying later. Here are some tips for freezing:

• Allow steaks to cool fully before freezing to prevent freezer burn.

• Wrap tightly in plastic wrap, pressing out excess air.

• Seal in an airtight container or zip top freezer bag.

• Label with contents and date.

• Use within 2-3 months for best quality.

• Thaw in fridge before reheating gently in oven or pan.

With proper freezing and reheating, leftovers can almost match the fantastic flavor and texture of a fresh-cooked medallion.

Are Medallions Healthy?

Beef medallion steaks offer a nutritious protein choice as part of a balanced diet. A 3 oz serving provides:

• 25 grams of high-quality protein
• Rich amounts of iron, zinc, and B-vitamins
• Lesser fat than fattier cuts like ribeye

However, they are still relatively high in saturated fat and cholesterol compared to poultry or fish. Moderation is key, so treat them as an occasional indulgence.

Medallions Make Any Meal Special

From its exquisite marbling pattern to melt-in-your-mouth texture, the beef medallion steak is a cut above the rest. Their hefty price tag makes them best reserved for special occasions or a memorable at-home dining experience. With the right preparation and pairings, these mini masterpieces become the star of the show on any plate. Savoring a perfectly cooked medallion reminds us why beef has been cherished cuisine for centuries.