Filet mignon medallions are cuts of beef from the tenderloin, seasoned and wrapped in bacon before being seared and roasted in a hot oven until rare to medium rare. Rest the meat for a few minutes before serving.
Filet mignon medallions are cuts of beef from the tenderloin, one of the most tender cuts of meat. Before roasting a filet mignon medallion, it can be seasoned and wrapped in bacon. The surfaces of the meat can then be seared in a hot pan to bring out its color and flavour. When roasting a filet mignon, the oven temperature should be very high and the meat should be allowed to cook until rare to medium rare.
Some of the tenderest cuts of beef are the tenderloins, which sit along each side of the back of the spine above the ribs. The thick slices of the narrow front portion of the meat are often called filet mignon medallions. They are usually a bit pricey when purchased individually, but consumers can also buy whole fillets and cut the medallions themselves.
Before roasting a filet mignon, it can be seasoned. Pepper and garlic can add extra flavor to this meat. Because many people prefer the flavor of this cut of meat, however, they usually don’t season it.
A slice of bacon is also often wrapped around a filet mignon medallion. Since filet mignon has very little marbling and fat, the bacon helps ensure that the meat doesn’t dry out. The bacon can be wrapped around the perimeter of the meat and secured with a toothpick.
Before cooking a filet mignon, it should also be seared. To do this, a small amount of oil can be heated in a pan over the stove. The meat can then be added to the pan and each side should be cooked for a few minutes until browned. Not only will this help make the meat slightly more flavorful, but it will also add a nice brown color.
Roasted filet mignon must be prepared in a very hot oven. The oven should be preheated to between 190 and 205°C between 375 and 400°F. The filet mignon medallions can then be placed on a baking sheet and roasted. When roasting a filet mignon, the meat should only be cooked for a few minutes, until it’s almost rare to medium rare.
After roasting a filet mignon, it should be removed from the oven and allowed to rest for a few more minutes before serving. It should also be covered with foil. This will cook the meat a little more. It will also allow most of the juices to reposition themselves in the middle of the meat. The result should be a perfectly done and juicy filet mignon.
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