Seared Filet Medallions with Rosemary Butter Recipe
Introduction
Seared filet medallions are a quick and elegant way to enjoy tender, flavorful beef. With a simple seasoning and a buttery rosemary finish, this dish is perfect for a special weeknight dinner or a small gathering.
Ingredients
- 4 filet medallions (2 oz each)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 tablespoons butter
- Fresh rosemary
Instructions
- Step 1: Pat filet medallions dry with paper towels. Season both sides evenly with salt and black pepper.
- Step 2: Heat a cast iron skillet over medium-high heat until hot.
- Step 3: Add olive oil to the skillet. Place the medallions in the pan and cook undisturbed for 3 minutes.
- Step 4: Flip the steaks and add butter and fresh rosemary to the pan. Cook for an additional 2 minutes, spooning the melted butter over the medallions as they finish cooking. Aim for an internal temperature of 135°F for medium rare.
- Step 5: Remove the steaks from the skillet and let them rest for 10 minutes before serving to allow juices to redistribute.
Tips & Variations
- Use a meat thermometer to ensure perfect doneness without overcooking.
- Swap rosemary for thyme or garlic for a different flavor profile.
- Let the medallions come to room temperature before cooking for even results.
- For a richer sauce, deglaze the pan with red wine or beef broth after removing the steaks and drizzle over before serving.
Storage
Store cooked filet medallions in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or on the stovetop with a bit of butter to maintain tenderness. Avoid microwaving as it may dry out the meat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What is the best way to get a good sear on filet medallions?
Patting the medallions dry and using a hot cast iron skillet with enough oil ensures a beautiful crust. Avoid overcrowding the pan to maintain high heat.
Can I cook thicker filet medallions the same way?
For thicker medallions, sear the outside as directed, then finish cooking in a preheated oven at 400°F until the desired doneness is reached.
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Seared Filet Medallions with Rosemary Butter Recipe
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
This Seared Filet Medallions recipe offers a quick and elegant way to prepare tender, flavorful beef medallions. Using a cast iron skillet, the medallions are seared to a perfect medium-rare with fragrant butter and fresh rosemary, delivering a rich and juicy steak experience in just 20 minutes.
Ingredients
Main Ingredients
- 4 filet medallions (2 oz each)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 tablespoons butter
- Fresh rosemary, a few sprigs
Instructions
- Prepare the Medallions: Pat the filet medallions dry with a paper towel to ensure a good sear. Season both sides evenly with 1 teaspoon salt and 1 teaspoon black pepper.
- Heat the Skillet: Place a cast iron skillet over medium-high heat and allow it to get hot, which takes about 2-3 minutes. This will help achieve a perfect crust on the medallions.
- Sear the Steaks: Add 2 tablespoons of olive oil to the hot skillet. Place the medallions in the pan and cook undisturbed for 3 minutes to develop a golden-brown crust. Then flip them carefully and cook for another 2 minutes. This will bring the internal temperature to approximately 135°F, ideal for medium-rare doneness.
- Add Butter and Rosemary: After flipping, add 4 tablespoons of butter and a few sprigs of fresh rosemary to the pan. As the butter melts, tilt the skillet slightly and use a spoon to baste the medallions continuously. This infuses flavor and keeps the meat moist as it finishes cooking.
- Rest and Serve: Remove the medallions from the skillet and transfer them to a plate. Let them rest for 10 minutes; this allows the juices to redistribute, ensuring a juicy and tender steak when served.
Notes
- For medium doneness, cook an additional 1-2 minutes per side or until internal temperature reaches 145°F.
- Use a meat thermometer to ensure precise cooking temperature.
- Replacing rosemary with thyme or garlic can add different flavor variations.
- Allowing the steaks to rest is essential to keep them juicy.
- Serve with your favorite sides like roasted vegetables or mashed potatoes for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: filet medallions, seared steak, pan-seared beef, cast iron skillet steak, rosemary butter steak
