Grilled 8oz Beef* Filet Medallions recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Corner Kitchen›Grilled 8oz Beef* Filet Medallions Recipe

Grilled 8oz Beef* Filet Medallions Recipe

Inspired by Corner Kitchen
Time1h
Serves2

Truffle Mashed Yukon Gold Potatoes, Crab Basted Asparagus, Lemon Herb Butter, Red Wine Shallot Demi

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.

Beef Filet Medallions

Truffle Mashed Yukon Gold Potatoes

Crab Basted Asparagus

Lemon Herb Butter

Red Wine Shallot Demi

Method

Preparing the Beef Filet Medallions

1

Season the Medallions

Rub the beef filet mignon with olive oil, salt, and black pepper.

2

Grill the Medallions

Preheat the grill to high heat. Grill the beef medallions for about 4-5 minutes on each side for medium-rare, or until desired doneness.

Making Truffle Mashed Yukon Gold Potatoes

3

Boil and Mash Potatoes

Peel and chop the Yukon Gold potatoes, then boil them in salted water until tender. Drain and mash with butter, heavy cream, truffle oil, and salt.

Preparing Crab Basted Asparagus

4

Cook the Asparagus

Toss the asparagus in olive oil and salt, then place them on the grill for about 5-7 minutes until tender. Add crab meat on top during the last minute of cooking.

Making Lemon Herb Butter

5

Mix the Ingredients

In a small bowl, combine butter, lemon zest, and fresh herbs until well mixed.

Making Red Wine Shallot Demi

6

Prepare the Demi

In a saucepan, sauté finely chopped shallots until translucent. Add red wine and beef stock, then reduce by half. Stir in butter until melted.