How to Cut Filet Mignon into Medallions Like a Professional

Table of Contents

1. Introduction
2. Understanding the Beef Tenderloin
3. Essential Tools for Precision Butchery
4. Step 1: Trimming and Preparing the Tenderloin
5. Step 2: How to Cut Filet Mignon into Medallions
6. Step 3: Seasoning and Preparation for the Pan
7. Cooking Techniques for Filet Medallions
8. Serving and Pairing Inspirations
9. Storage and Handling Best Practices
10. Conclusion
11. FAQ

Introduction

Imagine you are standing in your kitchen, the soft amber glow of the evening light hitting a pristine, whole beef tenderloin resting on your cutting board. You are preparing for a special dinner—perhaps a milestone anniversary or an intimate gathering of friends who truly appreciate the art of fine dining. In this moment, you aren't just a home cook; you are the curator of a premium culinary experience. The centerpiece of your menu? Perfectly portioned, melt-in-the-mouth filet mignon medallions.

Filet mignon is widely regarded as the "king of steaks" for a reason. Its buttery texture and subtle, refined flavor make it the gold standard for luxury beef. However, purchasing pre-cut medallions at a high-end butcher shop can often come with a premium price tag, and you may find that the portions aren't exactly to your specifications. Learning how to cut filet mignon into medallions yourself is more than just a money-saving kitchen hack; it is a fundamental skill that allows you to control the quality, thickness, and presentation of every single bite that reaches the table.

In the culinary world, a "medallion" refers to a small, circular, and uniform cut of meat, typically taken from the most tender muscles. When we talk about the beef tenderloin, the medallion represents the pinnacle of elegance. Whether you are aiming for a classic pan-seared preparation with a rich demi-glace or planning a sophisticated surf-and-turf, the way you handle the knife and the meat determines the success of the dish.

By the end of this guide, you will have a comprehensive understanding of the anatomy of a beef tenderloin, the essential tools required for precision cutting, and a step-by-step methodology for transforming a whole tenderloin into beautiful medallions. We will also explore the nuances of trimming away connective tissue, managing the tapered ends of the muscle, and the best practices for storing and cooking your hand-cut portions.

This guide is designed to empower you with the confidence of a professional chef. We won't just tell you where to slice; we will explain the "why" behind every movement. From selecting the right blade to understanding the physics of a "long-stroke" cut, this is your pathway to mastering one of the most respected techniques in the butcher's repertoire. Let’s begin the journey from source to table, ensuring that every medallion you serve is a testament to quality and craftsmanship.

Understanding the Beef Tenderloin

Before you can master how to cut filet mignon into medallions, you must understand the landscape of the meat you are working with. The beef tenderloin, known scientifically as the psoas major, is a long, oblong muscle that sits along the spine of the animal. Because this muscle is non-weight-bearing and does very little work, it does not develop the tough connective tissue or heavy grain found in more active muscles. This lack of exertion is exactly what gives the tenderloin its signature "fork-tender" quality.

Anatomy of the Tenderloin

A whole beef tenderloin is generally composed of three distinct sections:

1. The Head (Butt): This is the thickest end of the tenderloin. It often has a "wing" or a smaller muscle attached to the side. While incredibly tender, it is less uniform in shape than the center.
2. The Center (Chateaubriand): This is the "sweet spot." It is the most cylindrical and uniform part of the muscle, making it the primary source for those perfect, restaurant-style filet mignon steaks and medallions.
3. The Tail: As the muscle moves toward the front of the animal, it tapers off into a thin, narrow point. While the tail is just as tender, it is too small to be cut into traditional round medallions without specific techniques like butterflying or tying.

Why Choose Medallions Over Full Steaks?

While a thick-cut 10 Ounce Filet Mignon is a showstopper, medallions offer unique benefits for the home chef. Because they are smaller—usually between 2 to 3 ounces each—they cook much faster and more evenly. This makes them ideal for appetizers, multi-course tasting menus, or "steak bites" for a crowd. Medallions also allow for more surface area relative to their volume, meaning more of that delicious, caramelized crust (the Maillard reaction) in every mouthful.

Quality and Sourcing

The results of your butchery will only be as good as the meat you start with. At Land and Sea Delivery, we believe that the journey to a perfect meal starts with responsible sourcing. When you browse our Beef Collection, you are looking at cuts selected for their superior marbling and texture. Whether you are starting with a whole tenderloin or looking for pre-portioned options like our 8 Ounce Filet Mignon, starting with premium, artisanal beef ensures that your medallions will have the flavor and tenderness your guests expect.

Key Takeaway: The tenderloin is a complex, tapering muscle. Understanding its three parts—the head, center, and tail—is the first step in planning how to portion your medallions for maximum yield and uniformity.

Essential Tools for Precision Butchery

You wouldn't attempt to paint a masterpiece with a dull brush, and you shouldn't attempt to cut premium beef with a dull or inappropriate knife. The tenderloin is a delicate muscle; using the wrong tool can result in "shredding" the meat fibers or creating jagged, uneven surfaces that won't sear correctly.

The Knife Selection

• Boning Knife: A flexible or semi-flexible boning knife is your best friend during the trimming phase. Its narrow blade allows you to get under the "silverskin" and navigate around the "chain" (the fatty side muscle) without wasting precious meat.
• Slicing Knife or Long Chef’s Knife: For the actual portioning of the medallions, you want a blade that is long and incredibly sharp. A long blade allows you to make the cut in one or two smooth "draw" strokes rather than a "sawing" motion. A sawing motion creates ridges on the face of the steak, which can lead to uneven cooking.
• Honing Steel: Even a sharp knife can lose its alignment during a long butchery session. A few passes on a honing steel between cuts will keep your edge straight and true.

Secondary Equipment

• Large, Stable Cutting Board: Choose a heavy wooden or high-density plastic board. If your board tends to slide, place a damp paper towel underneath it to lock it in place. Safety is paramount when working with sharp blades.
• Butcher's Twine: This is an optional but highly recommended tool. If some of your medallions—especially those from the head or tail—are looking a bit floppy or irregular, tying them with a simple loop of twine will help them hold a perfect circular shape during the cooking process.
• Kitchen Scale: If you are aiming for professional-level consistency, a digital scale allows you to weigh each medallion to ensure they are all exactly 2 or 3 ounces. This ensures that every guest's plate looks the same and that every piece of meat finishes cooking at the same time.

Cleanliness and Preparation

Before you begin, ensure your workspace is sanitized and clutter-free. Pat the meat dry with paper towels. A dry tenderloin is much easier to grip and won't slide around under the knife. If the meat feels too soft or "squishy," you can place it in the freezer for 15–20 minutes. This firms up the fat and muscle fibers just enough to make your cuts much cleaner without actually freezing the meat.

Key Takeaway: Using a sharp, long blade and a stable workspace is essential. The "one-stroke" cut is the goal for professional-looking medallions, and having the right tools makes that possible.

Step 1: Trimming and Preparing the Tenderloin

Before you can focus on how to cut filet mignon into medallions, you must "clean" the tenderloin. If you’ve purchased a "PSMO" (Peeled, Side Muscle On) tenderloin, there is a fair amount of work to do. Even if your cut is mostly trimmed, there are usually remnants that need attention.

Removing the Chain

The "chain" is a long, thin, fatty strip of meat that runs down the side of the tenderloin. While it is flavorful, it is full of fat and connective tissue, making it unsuitable for clean medallions.

• The Technique: You can usually pull the chain away from the main muscle with your hands, using your boning knife to gently snip the thin membranes connecting them.
• Don't Toss It: The chain is excellent for stir-fry, steak tacos, or grinding into high-end burger meat. Set it aside for later use.

Removing the Silverskin

This is perhaps the most important step in the trimming process. The silverskin is a tough, pearlescent white connective tissue that does not break down or melt during cooking. If left on, it will shrink during the sear, causing your beautiful medallions to curl and become tough to chew.

• The Technique: Slip the tip of your boning knife just under the silverskin at one end, creating a small "tab" you can hold onto.
• The Glide: Angle the blade slightly upward toward the silverskin and away from the meat. Slide the knife down the length of the muscle in a smooth motion. Your goal is to remove only the white tissue, leaving as much red meat behind as possible. Repeat this until the entire top surface of the tenderloin is clean.

Handling the "Head" and the "Tail"

Once the tenderloin is trimmed and the silverskin is gone, you are left with the clean muscle. You will notice that the "head" (the thick end) might have a secondary muscle called the "wing." You can choose to leave this attached for large steaks like a Bone-In Filet Mignon (14 oz), but for medallions, it’s often better to remove the wing and use it for smaller, irregular portions or "tips."

The "tail" should be cut off at the point where it becomes too thin to yield a medallion of the same thickness as the center. These tail pieces are the "cook’s treat"—perfect for a quick pan-sear while you're preparing the main meal.

Key Takeaway: Thoroughly removing the chain and silverskin is non-negotiable. A "clean" tenderloin is the foundation for medallions that are tender from edge to edge.

Step 2: How to Cut Filet Mignon into Medallions

Now that your tenderloin is trimmed and uniform, it’s time to portion. This is where precision and technique come together.

Setting the Thickness

The standard thickness for a filet medallion is usually between 1 and 1.5 inches. If you cut them too thin, they will overcook before you can develop a proper crust. If you cut them too thick, they become individual filet mignon steaks rather than medallions.

• Consistency Tip: Use your first cut as a "template." Once you have sliced your first medallion, place it next to the remaining tenderloin to mark where your next cut should be. This ensures a uniform look across all portions.

The "Long-Stroke" Cutting Technique

To achieve a smooth, mirror-like surface on the face of the meat, avoid pressing down hard on the knife.

1. Positioning: Place the heel of your knife on the meat at your marked spot.
2. The Draw: Pull the knife toward you in one long, fluid motion, letting the sharpness of the blade do the work.
3. The Finish: If the knife doesn't go all the way through, reset at the heel and pull again. Do not "saw" back and forth.
4. Hand Placement: Use your non-cutting hand to stabilize the tenderloin, but be careful not to squeeze too hard, which can distort the shape of the meat while you are cutting.

Managing the Tapered Sections

As you move toward the tail, the muscle narrows. To keep your medallions consistent in size, you can use the Butterfly Method:

• Cut a slice that is twice as wide as your target medallion.
• Make a cut down the center of that slice, going about 80% of the way through.
• Open the piece like a book. This creates a larger, thinner medallion that will cook at a similar rate to the thicker center cuts.

Shaping and Tying

Even the best-cut medallion can look a little "squashed" after being handled. To fix this, gently "cup" the medallion in your hands to encourage a circular shape. If the meat is particularly soft, this is where butcher's twine comes in. Tie a single piece of twine around the circumference of the medallion. This keeps the meat "tall" during cooking, ensuring a better sear and a more professional presentation.

Key Takeaway: Use a long-stroke draw cut to ensure smooth surfaces. Consistency in thickness (1–1.5 inches) is more important than weight for even cooking.

Step 3: Seasoning and Preparation for the Pan

You’ve done the hard work of butchery; now it’s time to treat that premium beef with the respect it deserves. Preparation is just as important as the cut itself.

The Importance of Room Temperature

Never take medallions straight from the refrigerator to a hot pan. Cold meat will cause the temperature of the pan to drop, resulting in steaming rather than searing. Furthermore, the outside will overcook while the center remains cold.

• The Rule: Let your hand-cut medallions sit at room temperature for 30–45 minutes before cooking.

Drying the Surface

If there is moisture on the surface of the meat, the heat of the pan will spend its energy evaporating that water before it can start browning the beef.

• The Technique: Use a fresh paper towel to pat every medallion bone-dry on all sides right before seasoning.

Simple Seasoning

With a cut as high-quality as filet mignon from our Beef Collection, you don't need heavy marinades.

• Kosher Salt: Use a coarse salt and season generously from a height to ensure even coverage. Salt not only adds flavor but also helps draw out a tiny bit of surface moisture to create a better crust.
• Black Pepper: Freshly cracked black pepper provides a classic "steakhouse" bite.
• When to Season: Season just before the meat hits the pan. If you salt too early and let it sit, the salt can draw out moisture that makes the surface wet again.

Aromatics and Oils

While the medallions rest, prepare your aromatics. Fresh rosemary, thyme, and smashed garlic cloves are classic partners for filet mignon. For the cooking fat, choose an oil with a high smoke point (like grapeseed or avocado oil) for the initial sear, and keep high-quality unsalted butter ready for the finishing "baste."

Key Takeaway: Dry, room-temperature meat is the secret to a perfect sear. Keep the seasoning simple to let the natural quality of the beef shine.

Cooking Techniques for Filet Medallions

The beauty of medallions is their versatility. Because they are smaller than a Tomahawk or a 36 Ounce Porterhouse, you have more control over the cooking process.

The Classic Pan-Sear (The Bistro Method)

1. Heat the Pan: Use a cast-iron skillet. Heat it until the oil is shimmering and just starting to whisps of smoke.
2. The Sear: Place the medallions in the pan. Do not overcrowd them; if the pan is too full, they will steam.
3. The "Golden Rule": Leave them alone. Let the meat sit undisturbed for 2–3 minutes to develop a deep brown crust.
4. The Flip: Flip the medallions. At this point, add a generous knob of butter, your rosemary, and your garlic.
5. Basting (Arrosé): Tilt the pan and use a spoon to continuously pour the foaming, herb-infused butter over the steaks. This adds incredible flavor and ensures the meat stays moist.

Grilling Medallions

If you prefer a smoky char, medallions are excellent on the grill.

• High Heat: Ensure your grill is preheated to high.
• Quick Movement: Because they are thin, medallions only need about 3–4 minutes per side.
• Avoid Flares: Filet mignon is lean, so you won't have much flare-up from fat, but be careful not to overcook them.

Doneness Guide for Medallions

Because medallions are smaller, the "carryover" cooking (the rise in temperature after removing from heat) is slightly less than a large roast, but still significant.

• Rare: Pull at 120°F (Final 125°F)
• Medium-Rare (Recommended): Pull at 130°F (Final 135°F)
• Medium: Pull at 140°F (Final 145°F)

The Power of Resting

The most common mistake home cooks make is cutting into a steak too soon. When meat cooks, the muscle fibers contract and push the juices toward the center. If you cut it immediately, those juices will run out onto the plate.

• The Wait: Let your medallions rest on a warm plate or cutting board for at least 5–8 minutes. This allows the fibers to relax and reabsorb the juices, ensuring a tender, moist bite.

Key Takeaway: Use high heat for a fast sear and don't skip the butter-basting for extra flavor. Always use a meat thermometer to ensure precision doneness.

Serving and Pairing Inspirations

Now that you have mastered how to cut filet mignon into medallions and cooked them to perfection, the final step is presentation. Medallions are inherently elegant, making them the perfect candidate for sophisticated plating.

Creating a Pan Sauce

Don’t let those delicious browned bits at the bottom of your skillet (the "fond") go to waste.

• Remove the steaks and excess fat from the pan.
• Add a splash of red wine or beef broth to deglaze, scraping the bottom with a wooden spoon.
• Whisk in a teaspoon of Dijon mustard and a cold pat of butter to create a glossy, rich sauce to drizzle over your medallions.

Classic Side Dish Pairings

• Starch: A silky potato purée or a classic Risotto Cacio e Pepe provides a luxurious base for the beef.
• Vegetables: Grilled asparagus, honey-glazed carrots, or sautéed wild mushrooms complement the earthy, savory notes of the tenderloin.
• Surf and Turf: For a truly premium experience, pair your medallions with fresh seafood from Land and Sea Delivery. A butter-poached lobster tail or seared scallops creates a world-class "Land and Sea" duo.

Selecting the Right Cut for Your Occasion

While medallions are perfect for date nights or appetizers, remember that different occasions call for different cuts. If you are feeding a larger crowd and want a dramatic presentation, you might consider our Côte de Boeuf or a Boneless Ribeye (Prime, 16 oz). However, for pure tenderness and refined elegance, the hand-cut medallion remains unrivaled.

Wine Pairing

A classic filet mignon medallion pairs beautifully with a medium-bodied red wine. Look for a Cabernet Sauvignon or a Merlot. The tannins in the wine cut through the richness of the beef, while the fruit notes complement the savory crust.

Key Takeaway: Presentation is the final act of butchery. Use a pan sauce to elevate the dish and pair with classic sides to create a balanced, restaurant-quality meal.

Storage and Handling Best Practices

When dealing with high-quality meats from Land and Sea Delivery, proper storage is essential to maintain the integrity of the product you’ve worked so hard to prepare.

Fresh Storage

If you have cut your medallions but aren't planning to cook them immediately:

• Wrap Tightly: Use plastic wrap or vacuum-seal bags to remove as much air as possible. Oxygen is the enemy of fresh meat, as it leads to oxidation and browning.
• Temperature: Store in the coldest part of your refrigerator (usually the bottom back shelf). Use fresh medallions within 3–4 days.

Freezing Medallions

Because medallions are small and lean, they freeze exceptionally well.

• Flash Freeze: Place medallions on a parchment-lined baking sheet and freeze for 2 hours until the surface is firm.
• Seal: Move them to a vacuum-seal bag or a heavy-duty freezer bag.
• Thawing: Always thaw slowly in the refrigerator for 24 hours. Never thaw at room temperature or in warm water, as this can compromise the texture and safety of the meat.

Food Safety Basics

Always wash your hands, knives, and cutting boards with hot, soapy water after handling raw beef. Cross-contamination is a serious risk in any kitchen. If you’ve used a wooden board for butchery, consider a dedicated board just for meat to keep your prep area as hygienic as possible.

Key Takeaway: Proper sealing and slow thawing are the keys to maintaining that "fresh-from-the-butcher" quality. Treat your hand-cut medallions with care from the moment they arrive until the moment they are served.

Conclusion

Mastering the skill of how to cut filet mignon into medallions is a transformative experience for any home cook. It moves you away from being a mere follower of recipes and into the realm of a true culinary craftsman. By understanding the anatomy of the tenderloin, investing in the right tools, and following a disciplined approach to trimming and portioning, you ensure that every meal you serve is of the highest possible caliber.

The journey from a whole, premium tenderloin to a plate of perfectly seared medallions is one of respect for the ingredient. When you start with the Beef Collection from Land and Sea Delivery, you are already halfway to success. Our commitment to providing fresh, local, and artisanal meats means you are working with the best foundation possible.

We invite you to take these skills and apply them to your next gathering. Whether you are searing up a quick weeknight treat or hosting a grand celebration, the confidence that comes with knowing how to prepare your own cuts is unparalleled. Explore our Shop to find the perfect starting point for your next culinary adventure, and let our Home Delivery service bring the finest land and sea offerings directly to your door.

Elevate your cooking, impress your guests, and enjoy the satisfaction of a job well done. From our kitchen to yours, happy butchering!

FAQ

What is the difference between a filet mignon and a medallion?

The difference is primarily in the size and portioning. A filet mignon is typically a larger, individual steak cut from the tenderloin, usually weighing 6 to 10 ounces. A medallion is a smaller, round slice from the same muscle, usually weighing 2 to 3 ounces. They are identical in flavor and tenderness.

How many medallions can I get from a whole beef tenderloin?

Depending on the size of the tenderloin (which typically weighs 4–6 pounds untrimmed), you can expect to yield anywhere from 12 to 18 medallions of 3 ounces each, plus additional "tips" and the "head" section for other uses.

Is it cheaper to cut my own medallions?

Generally, yes. Buying a whole beef tenderloin and portioning it yourself is often more cost-effective per pound than buying pre-cut filet mignon steaks or medallions at a retail counter. Plus, you get to keep the "scraps" for stir-fry or burgers.

Do I need to remove the "fat" from the medallion?

Filet mignon is naturally very lean. Most of the "fat" you see on the outside is actually the "chain" or connective tissue. You should remove the silverskin and the chain, but small amounts of intramuscular fat (marbling) should be left alone, as this provides flavor and moisture.

Can I use the same technique for other steaks?

While the "long-stroke" cutting technique works for most steaks, the trimming process is unique to the tenderloin. For example, a Boneless New York Strip Steak (14 oz) or an Outside Skirt Steak (8 oz) has different grain structures and fat caps that require different handling.

Why do my medallions look oval instead of round?

This usually happens because the meat is soft and "squishes" under the pressure of the knife. To prevent this, chill the meat in the freezer for 15 minutes before cutting to firm it up, or use butcher's twine to tie the medallion into a circle before cooking.

What should I do with the "tail" of the tenderloin?

The tail is too thin for standard medallions, but it is incredibly tender. You can butterfly it to make a larger, thinner medallion, or cut it into cubes for high-end beef stroganoff or quick-seared steak bites.

Should I marinate filet medallions?

Because filet mignon is so tender and has a delicate flavor, heavy marinades are generally discouraged. They can overpower the beef. A simple seasoning of salt, pepper, and a butter-baste with fresh herbs is usually the best approach.

How do I know when the pan is hot enough?

The oil should be "shimmering." If you place a tiny piece of meat or a drop of water (be careful!) in the pan and it sizzles violently, it’s ready. If you see heavy black smoke, the pan is too hot and your oil is burning.

How long do medallions stay fresh in the fridge?

If properly wrapped or vacuum-sealed, fresh medallions should be cooked within 3 to 5 days. For the best experience, we recommend cooking them as soon as possible after portioning.