Beef Tenderloin Medallions with Balsamic Vinegar

The balsamic vinegar filet medallions are an elegant and flavorful dish that could delight the palate of those who love intense flavors and tender meats. Here is the recipe:

Ingredients

• 4 beef tenderloin medallions (about 200 g each)
• Salt to taste
• Black pepper to taste
• 2 tablespoons of extra virgin olive oil
• 60 ml of balsamic vinegar
• 1 tablespoon of honey
• 1 clove of garlic
• Aromatic herbs to taste (thyme, rosemary)
• Butter (optional)

Preparation

1. Start by taking the beef medallions out of the fridge to let them reach room temperature; this will ensure more even cooking of the meat.

2. Season the medallions with salt and pepper on both sides. In a skillet, heat the extra virgin olive oil over medium-high heat and, if desired, add a small piece of butter for extra flavor.

3. Add the meat to the skillet along with the crushed garlic clove and aromatic herbs, allowing the medallions to absorb the flavors. Cook for 2-4 minutes per side, depending on thickness and desired doneness. For medium-rare, an internal temperature of about 52-55 °C is ideal, while for medium, about 60 °C. Use a meat thermometer for greater precision.

4. Once the desired doneness is reached, remove the medallions from the skillet and let them rest on a covered plate to allow the juices to settle.

5. In the same skillet, discarding the garlic and herbs, add the balsamic vinegar and honey. Let the liquid reduce over low heat until a dark, slightly thickened sauce forms. Taste and adjust salt if necessary.

6. Pour the balsamic sauce over the rested medallions and serve immediately.

Trivia

Balsamic vinegar from Modena is a traditional Italian condiment, appreciated worldwide for its intense flavor and versatility. It can be used in both sweet and savory preparations, and its acidity combined with the sweetness of honey creates a perfect balance of flavors that enhances the tenderness of the filet.