Teriyaki Beef Tenderloin Medallions

If you're looking for an easy way to make steak feel a little more special, this Teriyaki Beef Tenderloin Medallions recipe is it! Tender, juicy beef marinated in a savory-sweet teriyaki-style sauce, then seared in a hot pan for that perfect crust - simple, flavorful, and honestly hard to mess up.

What Are Beef Tenderloin Medallions?

Beef tenderloin medallions are small, round steaks cut from the tenderloin - the same cut used for filet mignon.

That means they're:

• super tender
• lean but still juicy
• perfect for quick cooking methods like pan searing

What is Teriyaki?

Traditionally in Japan, teriyaki (照り焼き) refers to a cooking method where food is grilled or broiled with a mixture of soy sauce, mirin, and sugar.

In the U.S., "teriyaki" usually refers to the sauce or marinade - a savory, slightly sweet, umami-packed flavor that works really well with proteins like chicken, salmon, and beef.

For this recipe, we're using a simple homemade teriyaki-style marinade to add flavor before searing.

Why You'll Love This Recipe

• Quick and easy (ready in under 30 minutes, not including marinade time)
• Super flavorful from a simple marinade
• Great for weeknights but feels a little fancy
• Works with different cuts of steak

How to Cook Teriyaki Beef Tenderloin Medallions (Step by Step)

First, gather your ingredients:

• 4 beef tenderloin medallions (~3 oz each)
• ½ cup soy sauce
• 3 tablespoons mirin or rice cooking wine
• 3 tablespoons rice vinegar
• 1 tablespoon honey
• 3 cloves garlic, minced or roughly chopped
• 1 teaspoon fresh ginger, grated or finely minced

Preheat the pan

Preheat your oven to 400°F and place a cast iron skillet inside to heat up.

(You don't have to do this, but a really hot pan gives you a much better sear.)

Marinate the beef

In a zip-top bag or bowl, combine soy sauce, mirin, rice vinegar, honey, garlic, and ginger. Add the beef and coat well.

Marinate for:

• at least 30 minutes
• ideally 2-4 hours
• up to overnight (max 24 hours)

Remove from the fridge about 30 minutes before cooking.

Sear the steaks

Carefully remove the hot cast iron and place it on the stovetop over high heat.

Add 1-2 tablespoons oil and swirl to coat.

Using tongs, place the medallions in the pan. Spoon some of the garlic on top.

• Cook 3 minutes, then flip
• Cook another 3 minutes
• Sear the sides for about 1 minute each

This will give you about medium rare, depending on thickness.

Steak Doneness Internal Temps:

• Rare: 120-125°F
  Cool red center, very soft
• Medium Rare (most popular): 130-135°F
  Warm red center, juicy and tender
• Medium: 140-145°F
  Warm pink center, firmer
• Medium Well: 150-155°F
  Slightly pink center
• Well Done: 160°F+
  Little to no pink

You can use a meat thermometer to make sure it's cooked as desired!

Rest and serve

Remove from heat and transfer to a plate. Loosely cover with foil and let rest for 5-10 minutes before serving.

Serve and enjoy!

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Teriyaki Beef Tenderloin Medallions

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 30 minutes

Total Time: 50 minutes

Juicy, tender beef tenderloin medallions marinated in a homemade teriyaki sauce with soy sauce, mirin, garlic, and ginger - then pan-seared to perfection. A simple, elegant dish that’s perfect for a weeknight dinner or a date night in!

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Ingredients

• 4 beef tenderloin medallions (~3 oz each)
• ½ cup soy sauce
• 3 tablespoons mirin or rice cooking wine
• 3 tablespoons rice vinegar
• 1 tablespoon honey
• 3 cloves garlic, minced or roughly chopped
• 1 teaspoon fresh ginger, grated or finely minced
• 1–2 tablespoons olive oil

Instructions

1. Marinate the Beef:
   In a large bowl or zip-top bag, combine soy sauce, mirin, rice vinegar, honey, garlic, and ginger. Add the beef tenderloin medallions, coat evenly, and let marinate for at least 30 minutes (best 2–4 hours, up to overnight) in the refrigerator. Remove from the fridge 30 minutes before cooking.
2. Preheat the Pan:
   Preheat the oven to 400°F. Place a cast iron skillet in the oven to heat (optional, but helps create a great sear). Carefully remove with oven mitts and transfer to the stovetop over high heat.
3. Sear the Medallions:
   Add olive oil to the hot pan. Place the medallions (and some of the garlic/ginger from the marinade) in the skillet. Cook for 3 minutes on the first side, flip, and cook another 3 minutes.
4. Sear the Sides:
   Use tongs to sear the edges, about 1 minute per side. This method should yield medium-rare. Adjust cooking time to your desired doneness.
5. Rest and Serve:
   Transfer the steaks to a plate, loosely cover with foil, and let rest 5–10 minutes before serving.

Notes

• Doneness Guide:
  Medium-Rare: 135°F | Medium: 140–145°F | Medium-Well: 150–155°F | Well Done: 160°F+
• Marinating: For best flavor, marinate 2–4 hours or up to overnight, but no longer than 12 hours.
• Serving Ideas: Great with steamed rice, stir-fried vegetables, or a fresh salad.
• Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in short microwave bursts to keep the beef tender.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Marukan Genuine Brewed Rice Vinegar, 24 Ounce Plastic PET Bottle
• 
  Soeos Mirin, Japanese Cooking Wine, 16.9 fl oz (Pack of 1), Mirin Rice Wine, Authentic Natural Sugar Sweet Rice Cooking Wine for Cooking, Condiments, Seasoning Homemade Sauces, Japanese Seasoning
• 
  Wan Ja Shan Organic Aged Soy Sauce, 33.8fl.oz

Nutrition Information:

Yield: 4 Serving Size: 1 medallion
Amount Per Serving: Calories: 315Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 95mgSodium: 990mgCarbohydrates: 7gNet Carbohydrates: 7gFiber: 0gSugar: 5gProtein: 33g

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• Steak Fried Rice - A hearty one-pan meal made with juicy steak, mixed veggies, scrambled eggs, garlic, and soy sauce. Perfect for using up leftover steak or making from scratch with freshly seared beef!

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