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Cuts of meat: fillet medallions

Beef medallions: delicious tender morsels with a unique flavour

Among the most prized and loved cuts of meat in the world, beef fillet occupies a place of honour. Known for its tenderness and delicate flavor, these morsels are a delight for the most refined palates.

In this article, we will explore the two most well-known cuts of filet medallions: the Filet Mignon and the Tournedos. We will discover their characteristics, the best way to cook them and how to maximize their flavor. Prepare to immerse yourself in a world of taste and culinary pleasure.

What is beef tenderloin?

It is the most valuable and tender cut of the beef found in the lumbar part. The front part, the head of the fillet - aka Butt Tenderloin - rests on the Scamone cut.

In addition to being sold whole, the fillet can be divided into other sections (such as head, heart and tail) to refine the quality of the meat cut and completely isolate the valuable muscle.

Filet Mignon: the quintessence of tenderness

What is Filet Mignon? This name for the fillet is a term we get from French gastronomy which means "fine - or reduced - fillet". It is obtained from the central part of the beef fillet, positioned in the lumbar region of the animal, cleaned of some sections which make the cut higher quality.

This cut stands out for its elongated shape and incredibly tender, rib-free texture. Filet Mignon is known for its delicate flavor and velvety texture. Thanks to its characteristics, it is often considered one of the best cuts of meat available.

Tournedos or fillet medallions: a delicacy for meat lovers

Tournedos is another very high quality cut of beef tenderloin. Also deriving from the central part of the fillet, the Tournedos is a morsel or medallion of fillet approximately 2-3 cm thick and weighing approximately 200-300 g.

This cut is usually tied with string or wrapped in a band of bacon or cured ham to impart additional flavor, tenderness and maintain its shape when cooked. Tournedos is appreciated for its soft texture and intense flavor, which goes perfectly with a wide range of condiments and accompaniments.

Perfect cooking for the fillet medallions

The tenderness of the fillet medallions requires careful cooking to preserve their delicacy and juiciness. Here are some tips to achieve perfect cooking:

  • Preheat the pan : Heat a nonstick skillet well over medium-high heat before cooking the medallions. This will help seal the juices inside and create a crust on the outside.
  • Internal temperature : for rare, cook the medallions until they reach an internal temperature of approximately 54-57°C. For medium-rare, medium or well done, increase the internal temperature to 57-63°C, 63-68°C or 68-74°C respectively.
  • Rest : After cooking, let the medallions rest for a few minutes wrapped in foil. This will allow the juices to redistribute and ensure even juicier meat.

Do you want to discover 4 super tasty recipes with fillet medallions? Here are ours!

Accompaniments and sauces to enhance the flavor of the fillet

To maximize the flavor of your fillet medallions, you can pair them with a variety of delicious accompaniments and sauces. Here are some ideas to enrich your dish:

  • Fillet in Green Pepper Sauce : Green pepper sauce is a classic pairing for fillet medallions. Its creamy base enriched with green peppercorns offers a contrast of flavors and a slightly spicy note that blends perfectly with the delicacy of the meat.
  • Fillet with Porcini Sauce : Porcini mushrooms, with their rich, earthy flavor, are an ideal complement to fillet medallions. A sauce prepared with fresh or dried porcini mushrooms, garlic, parsley and cream will give a note of elegance to the dish.
  • Filet Butter and Chives : A simple chive-flavored butter is an elegant and tasty addition to filet medallions. Make the butter by mixing finely chopped fresh chives with soft butter. Spread it on freshly cooked medallions for a touch of freshness and flavor.
  • Fillet with red wine reduction : A red wine reduction, made by simmering the wine with shallots and herbs, is a great choice to accompany fillet medallions. The sauce will have a rich, complex flavor that pairs perfectly with the tenderness of the meat.
  • Fillet salad : accompany the fillet medallions with a salad that enhances their flavor, such as crispy roast potatoes, pan-fried asparagus, grilled vegetables or a fresh mixed salad. The simplicity of these side dishes will allow the meat to be the protagonist of the dish.

A thousand faces of beef fillet

Filet medallions, such as Filet Mignon and Tournedos, offer a culinary experience of refined pleasure. Their tenderness and delicate flavor make them an ideal choice for special occasions or for a unique gastronomic experience.

Prepare them carefully, respecting the cooking times and choosing the accompaniments and sauces that best suit your taste. Enjoy every bite of these delicious fillet medallions and let yourself be won over by their extraordinary goodness. Enjoy your meal!