Restaurants›Cooper's Hawk Winery & Restaurant›Junior Filet Medallions Recipe

Junior Filet Medallions Recipe

Inspired by Cooper's Hawk Winery & Restaurant
Time30m
Serves4

Make Junior Filet Medallions Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Meat

Sauce

Garnish

Method

Preparation of the Filet

1

Prepare the Filet Mignon

Cut the filet mignon into 4 evenly sized medallions, about 1.5 inches thick.

2

Season the Medallions

Sprinkle both sides of each medallion with salt and black pepper.

3

Sear the Medallions

In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, add the medallions and sear for 3-4 minutes on each side until a golden-brown crust has formed.

4

Rest the Medallions

Remove the medallions from the skillet and let them rest on a plate while you prepare the sauce.

Preparation of the Sauce

5

Make the Sauce

In the same skillet, lower the heat to medium and add butter. Once melted, add minced garlic and chopped rosemary, stirring for about 1 minute until fragrant.

6

Deglaze the Pan

Pour in the red wine, scraping the bottom of the skillet to release any browned bits. Allow the wine to simmer for about 3-5 minutes until reduced by half.

7

Add Broth

Pour in the beef broth, bring the sauce to a simmer, and cook for an additional 5 minutes until slightly thickened.

8

Combine with Medallions

Return the medallions to the skillet, spooning the sauce over them. Cook for another 2 minutes to warm the medallions through.

Serving

9

Garnish and Serve

Sprinkle the chopped parsley over the medallions before serving. Serve immediately with your choice of sides.