Filet Medallion Trio Recipe
three individual medallions of beef tenderloin topped with parmesan, Gorgonzola and smoked bacon butter crust, served with béarnaise, parmesan mashed potatoes and grilled asparagus
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Ingredients
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Beef Medallions
Butter Topping
Béarnaise Sauce
Parmesan Mashed Potatoes
Grilled Asparagus
Method
Beef Medallions
- 1
Prepare the Medallions
Season the beef tenderloin medallions with salt and black pepper on both sides.
- 2
Sear the Medallions
Heat a skillet over medium-high heat and sear the medallions for about 4-5 minutes on each side until they reach your desired doneness. Transfer to a plate and keep warm.
Butter Topping
- 3
Prepare the Butter Mixture
In a bowl, combine softened unsalted butter, grated parmesan cheese, crumbled Gorgonzola cheese, cooked and crumbled smoked bacon, minced garlic, and chopped parsley. Mix until well combined.
- 4
Top the Medallions
Spread an equal amount of the butter mixture on top of each medallion. Place the medallions under a broiler for 2-3 minutes until the topping is golden and bubbly.
Béarnaise Sauce
- 5
Make the Béarnaise
In a saucepan, combine egg yolks, white wine vinegar, chopped shallot, and chopped fresh tarragon. Whisk over low heat until the mixture thickens. Slowly drizzle in melted unsalted butter while whisking continuously until the sauce is smooth. Season with salt and black pepper to taste.
Parmesan Mashed Potatoes
- 6
- 7
Mash the Potatoes
Drain the potatoes and return them to the pot. Add unsalted butter, heavy cream, and grated parmesan cheese. Mash until smooth and creamy. Season with salt and black pepper to taste.