Fillet steak medallions

Think Filet mignon – just a little bit smaller.

In fact, these are a continuation of the part of the fillet that Filet mignon is cut from. 

Same flavour... same texture... same tenderness. Just not quite wide enough to make into a big fat steak. 

That's because the fillet starts wide at the top then tapers down to a point. Medallions are cut from just below Filet mignon and just above the tip which is used for Stroganoff or Stir fries.

Serve two or three on a plate, cooked exactly as you would a Filet mignon. And you'll enjoy it the same way too. Because it's exactly the same (except for the size).