Texas Roadhouse Filet Medallions Recipe With Nutrition

Apr 1, 2025 | Recipe | 0 comments

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Texas Roadhouse Filet Medallions Signature Filet Medallions are hand-cut, pathogen-free filet mignon steaks. The medallions are salted and peppered, then seared until the outside is crusty and the inside is juicy. They are usually accompanied by a savory cream sauce made with beef broth, garlic, Worcestershire sauce, Dijon mustard and heavy cream, which adds depth to the dish and highlights the beef’s innate flavors. Sprinkled with fresh parsley for the pièce de résistance, these medallions are an elegant and satisfying entrée, and just what’s called for to honor a special occasion or a plenty hearty meal.

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Texas Roadhouse Filet Medallions Recipe

Texas Roadhouse Filet Medallions Recipe

Texas Roadhouse Filet Medallions Recipe

Filet medallions are small, tender cuts of beef that come from the tenderloin. They are prized for their tenderness and rich flavor. Often served in upscale restaurants, they can be prepared at home with simple techniques to achieve a restaurant-quality dish. This recipe involves searing the medallions to develop a flavorful crust and then finishing them in the oven to the desired level of doneness.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 450 kcal

Equipment

  • Chef's knife
  • Cutting board
  • Cast-iron skillet or heavy-bottomed oven-safe skillet
  • Tongs
  • Meat thermometer
  • Aluminum foil
  • Baking sheet (optional)

Ingredients
  

  • 4 beef tenderloin medallions (about 6 ounces each, 1-2 inches thick)
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 garlic cloves, smashed
  • 2-3 sprigs fresh thyme
  • 2-3 sprigs fresh rosemary

Instructions
 

  • Preheat the Oven: Preheat your oven to 400°F (200°C).
  • Season the Medallions: Pat the medallions dry with paper towels. Generously season both sides with salt and freshly ground black pepper.
  • Heat the Skillet: Place a cast-iron skillet or a heavy-bottomed oven-safe skillet over medium-high heat. Add the olive oil and let it heat until shimmering.
  • Sear the Medallions: Add the medallions to the hot skillet. Sear for 2-3 minutes on each side until a brown crust forms. Avoid moving the medallions too much to ensure a good sear.
  • Add Butter and Herbs: Lower the heat to medium and add the butter, smashed garlic cloves, thyme, and rosemary to the skillet. Tilt the skillet slightly and use a spoon to baste the medallions with the melted butter and herb mixture for about 1 minute.
  • Transfer to Oven: Transfer the skillet to the preheated oven. Alternatively, you can transfer the medallions to a baking sheet if your skillet is not oven-safe.
  • Cook to Desired Doneness: Cook the medallions in the oven until they reach the desired internal temperature:
    Medium-rare: 130°F (54°C)Medium: 140°F (60°C)Medium-well: 150°F (66°C)
  • Rest the Meat: Remove the medallions from the oven and transfer them to a cutting board. Tent with aluminum foil and let them rest for 5 minutes to allow the juices to redistribute.
  • Serve: Serve the filet medallions with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Notes

Tips/Notes

  • Choosing the Meat: Look for high-quality beef tenderloin. The fresher the meat, the better the flavor and texture.
  • Doneness: Use a meat thermometer for precise doneness. Overcooking can make even the tenderest cuts of meat less enjoyable.
  • Resting the Meat: Resting is crucial for juicy and flavorful medallions. Skipping this step can result in dry meat.
  • Serving Suggestions: Pair with a robust red wine like Cabernet Sauvignon or a classic Bordeaux. A simple pan sauce made from the skillet drippings can also enhance the flavor.

 

Texas Roadhouse Filet Medallions

Ingredients for Texas Roadhouse Filet Medallions Recipe:

  • 3 filet mignon steaks (approximately 8 ounces each)
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • 1/2 cup red wine (optional)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/4 cup heavy cream
  • 1 tablespoon butter
  • Fresh parsley, chopped (for garnish)

Instructions for Texas Roadhouse Filet Medallions Recipe:

  1. Prepare the Steaks:
    • Trim any excess fat from the filet mignon steaks and cut them into medallions (approximately 1.5 to 2 inches thick).
    • Season the medallions generously with salt and pepper on both sides.
  2. Sear the Medallions:
    • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
    • Once the oil is hot, add the filet medallions to the skillet.
    • Sear the medallions for 2-3 minutes on each side until they develop a golden-brown crust.
    • Remove the medallions from the skillet and set them aside on a plate.
  3. Prepare the Sauce:
    • In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
    • Add 1 cup of beef broth and 1/2 cup of red wine (if using) to the skillet.
    • Stir in 2 tablespoons of Worcestershire sauce and 1 tablespoon of Dijon mustard.
    • Bring the mixture to a simmer and let it cook for about 5-7 minutes, allowing it to reduce slightly.
  4. Finish the Sauce:
    • Reduce the heat to low and stir in 1/4 cup of heavy cream.
    • Add 1 tablespoon of butter and stir until it melts and the sauce becomes smooth and glossy.
    • Taste the sauce and adjust the seasoning with salt and pepper if necessary.
  5. Return the Medallions:
    • Return the seared filet medallions to the skillet, spooning some of the sauce over them.
    • Simmer the medallions in the sauce for an additional 3-4 minutes, or until they reach your desired level of doneness (medium-rare to medium is recommended).
  6. Serve:
    • Transfer the filet medallions to serving plates.
    • Spoon additional sauce over the medallions.
    • Garnish with chopped fresh parsley.

Texas Roadhouse Filet Medallions Recipe

Tips:

  • Doneness: Use a meat thermometer to check the internal temperature of the steaks: 130°F for medium-rare, 140°F for medium.
  • Accompaniments: Serve with mashed potatoes, steamed vegetables, or a side salad for a complete meal.
  • Resting: Let the medallions rest for a few minutes before serving to allow the juices to redistribute.

Enjoy your Texas Roadhouse-style filet medallions with this rich and flavorful sauce!

Texas Roadhouse Filet Medallions Nutrition

Nutrient
Amount per Serving
Calories 400
Total Fat 28g
Saturated Fat 12g
Trans Fat 1g
Cholesterol 100mg
Sodium 600mg
Total Carbohydrates 5g
Dietary Fiber 0g
Sugars 1g
Protein 30g
Vitamin A 10% DV
Vitamin C 4% DV
Calcium 4% DV
Iron 20% DV

Texas Roadhouse Filet Medallions Portobello Mushroom Sauce

Ingredients:

  • Filet Medallions:
    • 3 filet mignon steaks (approximately 8 ounces each)
    • Salt and pepper to taste
    • 2 tablespoons olive oil
  • Portobello Mushroom Sauce:
    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • 1 medium onion, finely chopped
    • 2 cloves garlic, minced
    • 2 large portobello mushrooms, sliced
    • 1 cup beef broth
    • 1/2 cup heavy cream
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon Dijon mustard
    • Salt and pepper to taste
    • Fresh parsley, chopped (for garnish)

Instructions:

  1. Prepare the Steaks:

    • Do this after trimming excess fat off the filet mignon steaks and slicing them into medallions (about 1.5 to 2 inches wide).

    • Generously season both sides of the medallions with salt and pepper.

  2. Sear the Medallions:

    • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

    • Once hot, add the filet medallions to the skillet.

    • Cook the medallions for 2-3 minutes on each side or until a golden-brown crust forms.

    • Transfer the medallions to the plate, and set aside.

  3. Prepare the Portobello Mushroom Sauce:

    • Add 2 tablespoons of butter and 1 tablespoon of olive oil to the same skillet.

    • Add the chopped onion once the butter has melted and sauté until translucent (about 3-4 minutes).

    • Stir in the minced garlic, and cook for 1 more minute, until fragrant.

    • Add the sliced portobello mushrooms and cook until browned and tender (about 5-7 minutes).

  4. Deglaze and Simmer:

    • Add the beef broth and stir, scraping up any browned bits from the bottom of the skillet.

    • Stir in Worcestershire sauce and Dijon mustard until combined.

    • Cover, bring to a simmer, and cook for about 5–7 minutes to reduce somewhat.

  5. Finish the Sauce:

    • Lower the heat to low and stir in the heavy cream.

    • Thicken the sauce; simmer for another 2-3 minutes.

    • Taste the sauce and, if needed, adjust the seasoning with salt and pepper.

  6. Return the Medallions:

    • Add the seared filet medallions back into the skillet, spooning some of the sauce over them.

    • Simmer the medallions in the sauce for an extra 3-4 minutes, or to your degree of doneness (do medium-rare to medium, preferably).

  7. Serve:

    • Pass the filet medallions to serving plates.

    • Spoon more portobello mushroom sauce over the medallions.

    • Sprinkle with chopped fresh parsley.

Tips:

  • Doneness: Use a meat thermometer to check the internal temperature of the steaks: 130°F for medium-rare, 140°F for medium.
  • Accompaniments: Serve with mashed potatoes, steamed vegetables, or a side salad for a complete meal.
  • Resting: Let the medallions rest for a few minutes before serving to allow the juices to redistribute.

Texas Roadhouse Filet Medallions Price

The price for Texas Roadhouse Filet Medallions is $19.99​. This dish typically includes three tender filet medallions, each perfectly cooked and topped with your choice of peppercorn or portobello mushroom sauce, served with two sides of your choice.

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