How To Cook Beef Medallions In Air Fryer

Getting a great steak dinner on the table fast can feel like a challenge. This guide will show you exactly how to cook beef medallions in air fryer, a method that’s surprisingly simple and delivers fantastic results. Air fryers are perfect for these small, tender cuts, using rapid hot air to create a beautiful sear while keeping the inside perfectly juicy. You’ll have a restaurant-quality meal ready in minutes, with minimal mess and cleanup.

Beef medallions are typically cut from the tenderloin, making them one of the most tender and lean pieces of beef you can buy. Because they are small and cook quickly, they are ideal for the air fryer’s intense, concentrated heat. This method gives you control over the doneness and creates a lovely crust. Let’s get into what you need to start.

What You’ll Need: Ingredients & Tools

Gathering your ingredients and equipment first makes the process smooth. Here’s your simple checklist.

Beef Medallions: Aim for 1-inch thick cuts, about 4 to 6 ounces each. Let them sit out for 15-20 minutes to come closer to room temperature.
Oil: A high-smoke point oil like avocado, canola, or light olive oil.
Seasonings: Kosher salt and freshly ground black pepper are essential. You can also use garlic powder, onion powder, or a simple steak seasoning blend.
Herbs (Optional): Fresh rosemary or thyme sprigs for adding to the basket.
Butter (Optional): A pat of butter on top of each medallion after cooking adds richness.
Your Air Fryer: Any model will work.
Tongs: For handling the beef.
Instant-Read Thermometer: This is the most reliable tool for checking doneness.
Resting Plate: Crucial for letting the steak juices redistribute.

Choosing the Right Beef Medallions

Not all medallions are the same. For the best outcome, look for a few key things at the store. Choose cuts that are uniform in thickness. This ensures they all finish cooking at the same time. If one is much thicker, it will be undercooked when the thinner one is done. Also, check for good marbling—those thin white streaks of fat within the muscle. While tenderloin is lean, a little marbling adds flavor and juiciness. Don’t worry if they are sometimes labeled as “filet mignon medallions”; it’s the same cut.

Step-by-Step Cooking Instructions

Follow these numbered steps for perfect air fried beef medallions every single time.

Step 1: Preheat Your Air Fryer

Start by preheating your air fryer to 400°F (200°C). This usually takes about 3-5 minutes. Preheating is important because it gives the steak an immediate sear when it hits the hot basket, locking in those juices right from the start.

Step 2: Pat Dry and Season the Beef

Use paper towels to pat the beef medallions completely dry on all sides. Moisture is the enemy of a good sear; it creates steam instead of a crust. Drizzle a light amount of oil over both sides of each medallion and rub it in. Then, generously season all sides with salt and pepper and any other dry seasonings you like. Don’t be shy with the seasoning.

Step 3: Arrange in the Air Fryer Basket

Place the seasoned medallions in the air fryer basket in a single layer. Make sure they are not touching or overlapping. They need space for the hot air to circulate all around them. If you have fresh herbs, you can tuck a sprig or two between the medallions for aromatic flavor.

Step 4: Cook to Your Desired Doneness

Air fry at 400°F. The cooking time will vary based on the thickness of your medallions and how well-done you prefer them. Here is a reliable guideline:

For Rare: 6-8 minutes (120-125°F internal temp)
For Medium Rare: 8-10 minutes (130-135°F internal temp)
For Medium: 10-12 minutes (140-145°F internal temp)
For Medium Well: 12-14 minutes (150-155°F internal temp)

The most accurate method is to use an instant-read thermometer. Insert it into the thickest part of a medallion about a minute before the minimum time is up. Remember, the steak will continue to cook a bit while resting.

Step 5: Rest the Beef Medallions

This might be the hardest step, but it’s non-negotiable. As soon as the medallions are done, carefully remove them from the air fryer basket using tongs. Transfer them to a clean plate or cutting board and let them rest, loosely tented with foil, for 5 full minutes. Resting allows the hot juices, which have rushed to the center, to redistribute throughout the entire piece of meat. If you cut into it immediately, all those flavorful juices will end up on your plate instead of in your steak.

Pro Tips for the Best Results

Avoid Overcrowding: Cook in batches if necessary. Overcrowding leads to steaming and uneven cooking.
Don’t Skip the Thermometer: Guessing doneness often leads to over cooking. A thermometer takes the guesswork out.
Add Aromatics: Throw a couple of crushed garlic cloves or a few slices of onion into the basket with the beef for extra flavor.
Finish with Butter: After resting, top each medallion with a small pat of compound butter or regular butter. It will melt into a delicious sauce.
Consider a Marinade: For extra flavor, you can marinate the medallions for 30 minutes to 2 hours in something simple like olive oil, soy sauce, and garlic before patting dry and seasoning.

Internal Temperature Guide

Refer to this chart for safe and accurate temperatures. These are the temperatures you should look for before resting, as the steak’s temp will rise about 5 degrees while it sits.

Rare: 120-125°F – Cool red center.
Medium Rare: 130-135°F – Warm red center; this is what most chefs recommend for tenderness and flavor.
Medium: 140-145°F – Warm pink center.
Medium Well: 150-155°F – Slightly pink center.
Well Done: 160°F+ – Little to no pink; not generally recommended for lean medallions as it can make them dry.

Common Mistakes to Avoid

Steering clear of these errors will guarantee a better meal.

Using Frozen Steak: Always thaw medallions completely in the fridge and pat them dry. Cooking from frozen will give you a gray, overcooked exterior and a cold center.
Skipping the Preheat: Starting in a cold air fryer will steam the meat instead of searing it.
Not Drying the Beef: Any surface moisture must be removed for a proper crust to form.
Cutting Immediately: We mentioned it before, but it’s worth repeating. Let the steak rest to stay juicy.
Forgetting to Season Enough: Beef can handle and needs a good amount of salt. Season all sides generously.

Serving Suggestions

Your perfectly cooked beef medallions deserve great sides. Here are some classic and easy ideas that pair wonderfully.

Classic Sides: Creamy mashed potatoes, garlic butter rice, or a simple baked potato.
For a Lighter Meal: A crisp green salad with a tangy vinaigrette or roasted asparagus and cherry tomatoes.
Easy Sauce Ideas: A pan sauce made with the drippings, a dollop of horseradish cream, or a simple red wine reduction.
Finishing Touch: Always add a sprinkle of flaky sea salt on top just before serving for a burst of flavor.

Storing and Reheating Leftovers

Leftover beef medallions are a treat. Store them properly to maintain quality. Let the cooked medallions cool completely. Then, place them in an airtight container in the refrigerator for up to 3 days. For reheating, the air fryer is again your best friend. Reheat at 350°F for 2-4 minutes, just until warmed through. This method helps keep them from drying out too much, unlike the microwave which can make them tough. You can also slice them cold and add to a salad for a tasty lunch.

FAQ Section

Can I cook frozen beef medallions in the air fryer?

It’s not recommended. For the best sear and even cooking, the medallions should be fully thawed and patted dry. Cooking from frozen will result in an overcooked exterior before the interior is done.

Do I need to flip the medallions during cooking?

Yes, flipping is a good idea. For even cooking and browning on both sides, flip the medallions halfway through the cooking time. This ensures a consistent crust all around.

What are good seasoning for air fryer beef medallions?

Beyond salt and pepper, try a simple mix of garlic powder and smoked paprika. A store-bought steak seasoning blend works well too. For a fresh twist, press chopped fresh rosemary or thyme into the meat before cooking.

Why are my beef medallions tough?

Tough medallions are usually a result of overcooking. Because they are so lean, they go from tender to dry quickly. Using a meat thermometer to avoid going past your desired doneness is the best prevention. Also, ensure you are slicing against the grain when you serve them.

Can I cook other cuts of steak this way?

Absolutely. This method works great for other thin or small steaks like sirloin tips, flat iron steaks, or even strip steaks if they are cut to a similar thickness. Adjust cooking times based on the thickness of the cut.

How do I get a better sear on my air fryer steak?

Make absolutely sure the steak surface is bone dry before seasoning. Preheating the air fryer is critical. Also, don’t overcrowd the basket, as this creates steam. A light spray of oil on the steak (not the basket) can also help promote browning.

Final Thoughts

Using your air fryer to cook beef medallions is a smart, efficient way to prepare a special meal any night of the week. The process is straightforward: preheat, dry, season, cook, and rest. By following the detailed steps and tips above, you’ll achieve a tender, flavorful steak with a satisfying crust. The key takeaways are to invest in a good meat thermometer, never skip the resting period, and don’t be afraid to season well. With a little practice, this will become one of your go-to methods for a fast and impressive dinner that feels anything but ordinary. Give it a try next time you’re looking for a quick cooking method with outstanding results.