Beef Medallion

When you come to our house you get served beef.  This is pretty much a given.

This weekend we had my parents up for a casual Saturday dinner.  I try to theme dinners – this Saturday night was France.  I served Steak Frites.  The steaks were lovely perfectly portioned grilling medallions.  The frites were a combo of potatoes and sweet potatoes with my secret spice mix.  All accompanied by a baby romaine salad with a Caesar vinaigrette dressing.   For dessert, local Stein’s Dairy Vanilla ice cream with maple syrup and fresh rhubarb from our garden.

But back to the beef…..I love grilling medallions.  They give you the perfect portion size, without having to slice and serve.  Serving medallions also allows me to cook to each guest’s desired doneness.  Which for Saturday’s dinner was one cooked to well (mom), two cooked to medium-rare (my step-dad and husband) and mine (softly mooing or rare).  Each of us got the steak we wanted in a nice little package.  This is the joy of grilling medallions.  They give you a steak house experience at home, without the need for a doggie bag for all those unnecessary (and sometimes excessive) leftovers.  Perfectly lovely, perfectly tasty and perfectly portioned.

Here is a great video cooking lesson for grilling medallions so you can try them out yourself.  If you want my secret spice recipe, I will give it to you – but I’d have to kill you afterwards.