Teriyaki Beef Tenderloin Medallions

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.

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 (such as my Air Fryer Teriyaki Chicken recipe or this pan fried Teriyaki Salmon)

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.

How to cook Teriyaki Beef Tenderloin Medallions

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 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-top bag or large bowl, combine soy sauce, rice cooking wine, rice vinegar, honey, garlic, ginger, and beef. Marinate for at least 30 minutes, but for best flavor, 2-4 hours (or overnight in the refrigerator) is ideal. Remove from the fridge 30 minutes before cooking.

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.

Serve!

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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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More Delicious Steak Recipes

• Soy Garlic Steak Marinade for Grilling - One of the best ways to make steak extra flavorful and juicy! This simple, flexible marinade combines garlic, soy sauce, and a touch of acidity for bold umami flavor that tenderizes the beef beautifully.
• Pepper Steak with Onion Stir Fry - A quick and satisfying weeknight stir fry featuring marinated beef, crunchy bell peppers, and tender onions - ready in minutes and full of savory goodness.
• Stir Fry Steak Marinade - The secret to delicious meat! I learned from my mom that marinating even just 15 minutes before stir frying makes a huge difference in flavor. This marinade is one of our go-tos.
• 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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