Filet medallions, those delightful, bite-sized portions of tenderloin, are a fantastic choice for a quick and elegant meal. Grilling them elevates their flavor profile, imparting a smoky char that complements their buttery texture. However, their small size means they can easily overcook, turning into tough, dry disappointments. This comprehensive guide will walk you through the entire process, from selecting the best cuts to achieving that perfect medium-rare (or your preferred doneness) every time.
Choosing Your Filet Medallions: Quality Matters
The foundation of a great grilled filet medallion lies in the quality of the beef you select. Opt for USDA Prime or Choice grade whenever possible. These grades indicate superior marbling, which translates to more flavor and tenderness.
Consider the cut’s source. Look for grass-fed or grain-finished beef based on your preference. Grass-fed beef tends to be leaner and have a more robust, earthy flavor, while grain-finished beef is typically more marbled and has a sweeter, richer taste.
When selecting individual medallions, ensure they are uniformly thick. This ensures even cooking across all pieces. Aim for medallions that are approximately 1 to 1.5 inches thick for optimal grilling.
Avoid medallions that are discolored or have a sour smell. Fresh beef should have a vibrant red color and a mild, meaty aroma.
Consider pre-cut medallions from a reputable butcher. They often provide consistent sizing and trimming. However, cutting your own from a whole tenderloin allows for greater control over thickness and portion size.
Preparing Your Filet Medallions for Grilling
Proper preparation is crucial for achieving perfectly grilled filet medallions. This involves trimming, seasoning, and allowing the meat to come to room temperature.
Start by trimming any excess silver skin or fat from the medallions. Silver skin is a thin, tough membrane that can contract during cooking, causing the medallions to curl or become misshapen.
Once trimmed, pat the medallions dry with paper towels. Removing excess moisture helps to achieve a beautiful sear on the grill.
Season generously. A simple combination of coarse sea salt and freshly ground black pepper is often the best way to highlight the natural flavor of the beef. Consider using a steak seasoning blend for added complexity.
Allow the seasoned medallions to rest at room temperature for at least 30 minutes before grilling. This helps them cook more evenly.
Consider a marinade for enhanced flavor and tenderness. However, avoid marinades that are high in acid, as they can break down the proteins and make the medallions mushy.
A simple marinade of olive oil, garlic, herbs, and a splash of balsamic vinegar can add a subtle depth of flavor.
Setting Up Your Grill for Success
The key to grilling perfect filet medallions is controlling the heat. You’ll want to use a combination of direct and indirect heat.
For a gas grill, preheat one side to medium-high heat (around 450-500°F) and leave the other side off. This allows you to sear the medallions over direct heat and then move them to the indirect heat side to finish cooking.
For a charcoal grill, arrange the coals so that they are concentrated on one side of the grill. This creates a hot zone for searing and a cooler zone for indirect cooking.
Ensure your grill grates are clean and lightly oiled to prevent sticking.
A cast iron grill grate can provide superior heat retention and searing capabilities.
Consider using a grill thermometer to accurately monitor the temperature inside the grill.
Grilling Your Filet Medallions: The Art of the Sear
Grilling filet medallions is a delicate balancing act between searing the exterior and cooking the interior to the desired doneness.
Place the medallions directly over the hottest part of the grill and sear for 2-3 minutes per side. The goal is to achieve a deep, caramelized crust.
Resist the urge to move the medallions around while they are searing. This allows them to develop a proper sear.
Use a pair of tongs to flip the medallions. Avoid using a fork, as piercing the meat can release valuable juices.
Once seared, move the medallions to the cooler side of the grill to finish cooking.
Continue cooking until the medallions reach your desired internal temperature. Use a meat thermometer to accurately gauge doneness.
- Rare: 125-130°F
- Medium-Rare: 130-135°F
- Medium: 135-140°F
- Medium-Well: 140-145°F
- Well-Done: 145°F+
Cooking times will vary depending on the thickness of the medallions and the temperature of your grill.
Consider using a reverse sear method for thicker medallions. This involves cooking the medallions over indirect heat until they are nearly at the desired internal temperature, and then searing them over high heat at the end to achieve a perfect crust.
Resting and Serving Your Filet Medallions
Resting the meat is a crucial step in the grilling process. It allows the juices to redistribute throughout the medallions, resulting in a more tender and flavorful final product.
Remove the medallions from the grill and place them on a clean plate or cutting board.
Tent loosely with foil to keep them warm while they rest.
Allow the medallions to rest for at least 5-10 minutes before serving.
Slice the medallions against the grain for maximum tenderness.
Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.
A compound butter flavored with herbs, garlic, or shallots can add a luxurious touch.
Consider a pan sauce made with red wine, beef broth, and shallots to complement the richness of the beef.
Troubleshooting Common Grilling Problems
Even with careful preparation, grilling can sometimes present challenges. Here are some common problems and solutions.
Problem: Filet medallions are sticking to the grill grates.
Solution: Ensure the grill grates are clean and well-oiled. Use a high-heat oil, such as canola or grapeseed oil. Allow the medallions to develop a proper sear before attempting to flip them.
Problem: Filet medallions are cooking unevenly.
Solution: Ensure the medallions are uniformly thick. Use a meat thermometer to monitor the internal temperature of each medallion. Move medallions that are cooking faster to a cooler part of the grill.
Problem: Filet medallions are drying out.
Solution: Avoid overcooking the medallions. Use a meat thermometer to accurately gauge doneness. Consider using a marinade or basting the medallions with butter or oil during grilling.
Problem: Filet medallions are not developing a good sear.
Solution: Ensure the grill is hot enough. Pat the medallions dry before grilling. Avoid overcrowding the grill grates.
Elevating Your Filet Medallion Game
Beyond the basics, there are several ways to enhance your grilled filet medallion experience.
Experiment with different rubs and seasonings.
Try using wood chips or chunks to add a smoky flavor to the medallions. Hickory, mesquite, and applewood are all good choices.
Consider grilling the medallions on a cedar plank for a unique flavor and presentation.
Pair the medallions with different sauces, such as chimichurri, béarnaise, or a red wine reduction.
Get creative with your sides. Grilled asparagus, creamed spinach, or roasted root vegetables are all excellent complements.
Consider a finishing butter infused with truffle oil for an added layer of indulgence.
Maintaining Your Grill for Optimal Performance
Regular maintenance is essential for keeping your grill in top condition and ensuring consistent results.
Clean the grill grates after each use with a wire brush.
Empty the grease trap regularly to prevent flare-ups.
Deep clean your grill at least once a year, or more frequently if you use it often.
Inspect the grill for any signs of damage or wear and tear.
Cover your grill when it is not in use to protect it from the elements.
Proper grill maintenance not only extends the life of your grill but also contributes to safer and more enjoyable grilling experiences.
Grilling filet medallions is a rewarding culinary experience. With a little practice and attention to detail, you can consistently produce perfectly tender and flavorful medallions that are sure to impress.
What is the best cut of beef to use for filet medallions?
Filet mignon is the only cut you should consider when making filet medallions. It’s the most tender cut of beef, prized for its buttery texture and mild flavor. This cut is taken from the smaller end of the tenderloin, making it naturally lean and providing a melt-in-your-mouth experience when cooked properly.
Using another cut of beef will likely result in a tougher, less desirable outcome. While other cuts might be cheaper, the tenderness and delicate flavor that define filet medallions simply cannot be replicated. Stick with filet mignon for the best possible results.
How thick should filet medallions be cut?
For perfectly grilled filet medallions, aim for a thickness of 1.5 to 2 inches. This thickness allows for a beautiful sear on the outside while maintaining a juicy, medium-rare center. Cutting them too thin will result in overcooking and dryness, while cutting them too thick might make it difficult to cook them evenly on the grill.
Using a sharp knife, carefully slice the filet mignon into evenly sized medallions. Uniformity in thickness is crucial for consistent cooking. If some medallions are thicker than others, they’ll require different cooking times, leading to some being overcooked and others undercooked. Invest in a good meat thermometer to ensure accurate doneness.
What is the best way to season filet medallions before grilling?
Simplicity is key when seasoning filet medallions. A generous coating of kosher salt and freshly ground black pepper is often all you need to highlight the natural flavor of the beef. Apply the seasoning at least 30 minutes before grilling, or even up to a few hours, to allow the salt to penetrate the meat and enhance its tenderness.
Avoid using heavily flavored marinades or rubs that might overpower the delicate flavor of the filet mignon. While a touch of garlic powder or onion powder can be added, less is more. The goal is to complement, not mask, the inherent quality of the beef. Let the quality of the cut shine through.
What is the ideal grilling temperature for filet medallions?
High heat is essential for searing the outside of filet medallions while maintaining a tender interior. Preheat your grill to a high temperature, ideally between 450°F and 550°F. This intense heat will create a beautiful crust and lock in the juices, preventing the medallions from drying out during the grilling process.
Ensure the grill grates are clean and lightly oiled to prevent sticking. Using a grill with both direct and indirect heat zones allows you to sear the medallions over direct heat initially and then move them to indirect heat to finish cooking to your desired level of doneness. Monitoring the internal temperature with a meat thermometer is crucial for achieving the perfect result.
How long should I grill filet medallions for medium-rare?
Grilling time for medium-rare filet medallions will vary depending on the thickness of the medallions and the heat of your grill. However, a general guideline is 3-4 minutes per side over direct high heat for a 1.5-inch medallion. Use a meat thermometer to ensure accuracy, aiming for an internal temperature of 130-135°F for medium-rare.
After searing each side, consider moving the medallions to indirect heat to finish cooking. This will prevent the outside from burning while allowing the inside to reach the desired temperature. Remember that the internal temperature will continue to rise slightly after you remove the medallions from the grill, so it’s best to pull them off a few degrees before your target temperature.
Should I let filet medallions rest after grilling?
Yes, resting the filet medallions after grilling is crucial for ensuring a juicy and tender final product. Allow the medallions to rest for at least 5-10 minutes before slicing. This allows the juices that have been driven to the center of the meat during cooking to redistribute throughout the medallions.
Tent the medallions loosely with foil while they rest to keep them warm without steaming them. Cutting into the medallions immediately after grilling will result in a significant loss of juices and a drier, less flavorful eating experience. Patience is key to achieving perfectly tender filet medallions.
What are some good side dishes to serve with filet medallions?
Filet medallions pair well with a variety of side dishes that complement their rich flavor. Classic pairings include creamy mashed potatoes, roasted asparagus, and sautéed mushrooms. These sides provide a comforting and satisfying counterpoint to the tenderness of the beef.
For a lighter option, consider serving the medallions with a fresh salad, grilled vegetables, or quinoa. A flavorful sauce, such as a red wine reduction or a Béarnaise sauce, can also elevate the dish. The key is to choose sides that enhance, not overshadow, the delicate flavor of the filet mignon.