Balsamic Fig Glazed Filet Mignon Medallions Step-by-step instructions

Before you start

Ensure the beef medallions are removed from the refrigerator at least 20 minutes before cooking to allow them to lose their chill.

Gather all your ingredients, including the balsamic vinegar, broth, butter, and figs, so they are ready to use when the pan hits the right temperature. Have your kitchen twine and meat thermometer within easy reach.

Instructions

Seasoning and Binding

1. 1Prepare the Medallions
   Tie each beef tenderloin medallion around its circumference with a piece of kitchen twine to help maintain a uniform cylindrical shape during the searing process. Generously season all sides of the beef with flaky salt, ensuring an even coating for a perfect crust.
   Look for The medallions should be tightly bound and well-seasoned on all surfaces.
   Tip Binding the meat prevents the center from bulging and ensures even heat distribution.

The medallions should be neatly tied with twine, holding a firm, round shape. They should be seasoned generously with salt on all sides, ready to hit the hot pan. Ensure the twine is snug but not cutting into the meat, as this will help maintain the professional appearance of the final dish.

The Perfect Sear

2. 2Sear the Beef
   Heat a stainless steel skillet over medium-high heat until it is hot enough to sizzle. Place the prepared medallions into the pan and sear each side for 3 minutes. Continue cooking until the internal temperature reaches 145°F (63°C), then transfer the meat to a plate and allow it to rest for at least 3 minutes.
   Look for The beef should develop a deep brown, caramelized crust on both sides.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not crowd the skillet to ensure the meat sears rather than steams.

The beef should feature a dark, caramelized crust on both sides. The kitchen should smell like seared steak and roasted rosemary.

The medallions will be firm to the touch, indicating the center is cooking through, and the meat thermometer should confirm the target temperature has been reached before you remove them from the heat.

Glazing and Finishing

3. 3Create the Glaze
   In the same skillet, add the halved figs, balsamic vinegar, beef bone broth, and fresh rosemary. Simmer the mixture over medium heat, stirring occasionally, until the liquid reduces to a glossy, jammy consistency. Stir in the butter at the very end to finish the sauce, then spoon the glaze over the rested beef medallions before serving.
   Look for The sauce should be thick enough to coat the back of a spoon.
   Tip Swirling in cold butter at the end creates a silky, professional-grade finish.

The sauce should be bubbling and reduced to a syrupy, jam-like consistency that clings to the back of a spoon. The figs should be soft and tender, having absorbed the balsamic reduction.

The final addition of butter should melt seamlessly into the glaze, creating a glossy sheen that coats the figs and the meat beautifully.

Common mistakes

A common error is overcrowding the pan, which lowers the surface temperature and causes the beef to steam rather than sear. Another mistake is failing to let the meat rest; skipping the resting period results in the loss of precious juices when you finally slice into the medallions.

Finally, be careful not to burn the balsamic reduction; keep the heat at a steady medium and watch the consistency closely as it thickens.

How to tell it’s done

The beef is perfectly cooked when it reaches an internal temperature of 145°F (63°C). The meat should be tender and juicy, with a deep brown exterior and a soft, pink center. Use a reliable digital thermometer to verify the temperature, as the thickness of the medallions can vary slightly, impacting the total cooking time.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest