TENDERLOIN MEDALLIONS 2 pack

Two 1 1/2" Tenderloin medallians per package with average package weight being .8 - 1lb

Imagine the most tender cut of steak you’ve ever tasted—now infused with the legendary butter-soft marbling of full-blood Japanese Wagyu. Our Tenderloin Medallions offer a dining experience like no other. Quick to sear and effortlessly decadent, each bite delivers a rich, complex flavor that turns any meal into a special occasion.

Pan-Seared FOXGLOVE Wagyu Medallions with Garlic-Tarragon Compound Butter & Truffle Salt

This recipe keeps the focus squarely on the rich, melt-in-your-mouth quality of authentic FOXGLOVE Japanese Wagyu. The aromatic combination of fresh garlic, earthy tarragon, and high-grade truffle salt highlights the beef’s buttery umami without overpowering its delicate texture.

Ingredients (Serves 2)

• 2 Japanese Wagyu Tenderloin Medallions (approx. 4–6 oz each, 1-inch thick)

• Black Truffle Salt (or fine flaky sea salt)

• Freshly Ground Black Pepper (minimal, to taste)

For the Garlic-Tarragon Compound Butter:

• 2 tbsp High-Fat French Butter (softened)

• 1 small Garlic Clove (finely grated or microplaned)

• 1 tsp Fresh Tarragon (finely chopped)

• ¼ tsp Fresh Lemon Zest (to cut through the richness)

The Step-by-Step Method

1. Prepare the Compound Butter: Mix the softened butter, grated garlic, chopped tarragon, and lemon zest in a small bowl until fully blended. Roll into a small log using parchment paper and chill in the refrigerator for 15 minutes to set.

2. Temper the Medallions: Take the medallions out of the fridge 15 minutes before cooking. Pat them thoroughly dry with paper towels. Lightly season both sides with black pepper and a touch of black truffle salt.

3. Heat a Dry Skillet: Place a heavy cast-iron skillet or stainless steel pan over high heat until smoking hot. Do not add oil or extra butter. The natural fat in the Wagyu renders instantly and provides all the cooking oil needed.

4. Sear Hot & Fast: Place the medallions in the searing-hot skillet. Sear undisturbed for 1.5 to 2 minutes until a deep golden-brown crust forms. Flip and cook for another 1 to 1.5 minutes for a warm, silky Medium-Rare.

5. Rest & Serve: Transfer to a warm plate and top each hot medallion with a thin disk of the cold garlic-tarragon butter. Let rest for 5 minutes so the butter melts into a glossy sauce. Slice thinly across the grain and finish with a delicate sprinkle of black truffle salt.