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Cut from the smaller end of the tenderloin, the Filet Medallion is a smaller version of the Filet Mignon, the most tender and lean part of the animal. This steak's melt-in-your-mouth texture combined with succulent taste will wow your family and friends.
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Rosemary Filet Medallions with Golden Potatoes
Total Time: 45 minutes
Prep Time: 5 minutes
Cook Time: 40 minutes
4 sprigs of rosemary
4 filet medallions
7 tbsp of olive oil
1 1/2 lbs of small potatoes
1/2 halved cherry tomatoes
*butcher’s twine needed
Heat oven to 200°F.
Tie 1 sprig rosemary to each steak with butcher's twine and season.
Heat 2 tbsp oil in an ovenproof frying pan and sear meat for about 5 mins, turning once.
Transfer the pan to the oven and bake for about 30 mins.
Meanwhile, heat remaining oil in a frying pan and fry the potatoes for about 15-20 mins until golden brown on all sides.
Add tomatoes and sauté for 3 mins then remove from heat.
Season and serve with steaks.
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