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How to Grill Beef Medallions

by
author image Jonathan Croswell
Jonathan Croswell has spent more than five years writing and editing for a number of newspapers and online publications, including the "Omaha World-Herald" and "New York Newsday." Croswell received a Bachelor of Arts degree in English from the University of Nebraska and is currently pursuing a Master's of Health and Exercise Science at Portland State University.
How to Grill Beef Medallions
Beef medallions are flavorful when cooked on a grill. Photo Credit: Valengilda/iStock/Getty Images

Beef medallions is a term used to describe small cuts of beef tenderloin. These small steaks, sometimes only a couple of ounces each, often come in multiples when served at a restaurant. Medallions make good use of the smaller end of a tenderloin, which tends to be narrow and difficult to cut as a single 6-ounce steak. Medallions taste the same as filet mignon -- also cut from the tenderloin -- but the cook times will be shorter because the steaks aren't as thick. This only makes the cooking process easier.

Step 1

Place the medallions in a seasoned marinade overnight, if desired. This is not necessary for texture, as tenderloin is already tender, but a marinade will soak flavors into the meat. The tenderloin is one of the least flavorful cuts of beef on its own, so flavoring in this way is helpful.

Step 2

Preheat the grill to medium heat, then place the beef medallions on the grates a couple of inches apart from one another.

Step 3

Grill for about four minutes on one side, then flip and grill another four minutes. If you want the steak more well done, add a minute or two to each side.

Step 4

Continue cooking until the juices running from the steak are clear, then remove from the grill and serve.

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