Beef Medallions

Recipe: Steaks

Here’s a good way to cook your steaks (NY Strip, Ribeye, Tenderloin medallions, skirt, flank, hanger) and pork chops (bone-in or out).

How to Cook a Steak


  • Olive oil and butter
  • Sea salt
  • Crushed black pepper
  • 2-4 garlic cloves, cut in half
  • 1 tbsp minced shallots
  • Parsley
  • 1-2 tbsp unsalted butter
  • Skillet


  1. At least an hour before you are to cook your meat, pat it dry, add salt and pepper, and let sit out to bring it up to room temperature.
  2. Cover the bottom of the skillet with oil and heat on the stove at high heat until the pan starts to smoke. Add the steak to the pan, and let sear until you get a nice medium/dark brown crust. Flip the steak, and sear the other side. Turn down the stove to medium heat.
  3. Turn the burner to lowest setting, add the 2 T., parsley, garlic, and shallots to the pan, and cover the skillet. In about 2 minutes, stir the sauce you have made and spoon it over the meat. Remove from burner and leave covered for another 5 minutes.
  4. When you plate the steak, dress it with the au jus, butter, shallots, garlic, and parsley from the pan.

Tenderloin Medallions

Some of you find “medallions” in your cooler and wonder where it comes from. It’s the tenderloin (sometimes referred to as the filet mignon). One of the best cuts of meat from the beeve and in medallion form, especially quick in the cooking process. Follow the same procedure that the cookbook suggests for steaks and chops but not nearly as long in the cooking. Magnifique!!

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