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.
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.