Name: Grilled Tenderloin Medallions with Dijon-Cognac Glaze
Prep time: 10 min
Total time: 10 min
Yield: 2-3
Ingredients: 4 tenderloin medallions (5–6 oz each, 1½ inch thick); Salt and cracked black pepper; 1 tbsp neutral oil; 2 tbsp Dijon mustard; 2 tbsp Cognac or brandy; 1 tbsp honey; 1 tbsp cold butter

Grilled Tenderloin Medallions with Dijon-Cognac Glaze

Rated 5.0 stars by 1 users

Servings

2-3

Prep Time

10 minutes

Cook Time

8-10 minutes

Beef tenderloin, grilled to juicy perfection and finished with a silky glaze of cognac, mustard, and butter. These medallions are delicate but luxurious — a date-night classic.

Author:

FoodStand

Image of Grilled Tenderloin Medallions with Dijon-Cognac Glaze

Ingredients

For the Medallions

4 tenderloin medallions (5–6 oz each, 1½ inch thick)
Salt and cracked black pepper
1 tbsp neutral oil

For the Glaze

2 tbsp Dijon mustard
2 tbsp Cognac or brandy
1 tbsp honey
1 tbsp cold butter

Directions

1. Prep the Steak

Pat steaks dry and season well with salt and pepper.
Let come to room temp for 30 minutes.

2. Grill the Medallions

Heat grill to high. Oil grates.
Sear steaks 4–5 minutes per side to an internal temp of 130–135°F.

3. Make the Glaze

In a small saucepan over low heat, combine mustard, cognac, and honey.
Simmer gently for 2–3 minutes. Whisk in cold butter off heat.

4. Rest & Serve

Rest steaks 5 minutes, then spoon warm glaze over the top.
Serve with grilled asparagus or creamy mashed potatoes.

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