I don’t always marinade my steaks, but when I do – this is the way I do it! This Teriyaki Beef Tenderloin Medallions recipe is so easy and so tasty! For this recipe, I am cooking with beef tenderloin medallions.
What are Beef Tenderloin Medallions?
Beef Tenderloin Medallions are small round steaks cut from the tenderloin. This is the same piece of meat that Filet Mignon is commonly cut from – so it is very tender.
What is Teriyaki?
Technically speaking, in Japan, the word Teriyaki (or 照り焼き) refers to a cooking method where you broil or grill food with a mixture of soy sauce, mirin, and sugar.
However, in the States, when we refer to Teriyaki, we usually mean the Teriyaki sauce or marinade.
In this recipe, I marinade the beef tenderloin medallions with my homemade teriyaki sauce prior to pan searing – kicking up the beef tenderloin medallions a notch!
Also, this is how I make it medium rare. I ate too fast and didn’t manage to take a good picture of it cut open for you to see! But just wanted to mention that if you prefer it more well done, to cook it a little longer.
- 4 beef tenderloin medallions (~3 oz each)
- 1/2 cup of soy sauce
- 3 tbsp mirin or rice cooking wine
- 3 tbsp rice vinegar
- 1 tbsp of honey
- 3 cloves garlic, minced or roughly chopped
Preheat oven at 400 degrees F. Place a cast iron in oven to heat up. Technically you don’t have to do this, but the hotter the cast iron the better.
In a zip log bag or large bowl, add beef tenderloin medallions, soy sauce, rice cooking wine, rice vinegar, honey, and garlic. Let it marinade for 20-30 minutes.
Wear oven safe mittens and remove cast iron, place on stove on high heat. If you skipped putting your cast iron in the oven, make sure to heat up your cast iron for a few mins to make sure it’s super hot before cooking.
Add 1-2 tablespoons of olive oil and tilt it around to cover the pan. Using tongs, place beef tenderloin medallions on cast iron. Scoop the garlic on to the tenderloins too.
Let it cook for 3 minutes, and flip them over with your tongs.
Let it cook for another 3 minutes, and then we’re going to cook the sides. Flip it on it’s side, and let it cook for min, and then try to get all 4 sides – 1 minute each. My steaks come out about medium rare this way. Cook longer or less depending on if you like it more rare or well done.
Remove from heat and place on a large plate – loosely cover with aluminum foil. Let it rest 5-10 minutes.