Are Filet Medallions Fatty? The Truth About This Lean Cut

December 10, 2025 •

4 min read

Derived from the tenderloin, a muscle that sees very little action on the cow, filet mignon is widely recognized as one of the leanest cuts of steak available. Filet medallions are simply smaller, thick slices of this same muscle. This naturally raises the question: are filet medallions fatty, or are they a remarkably lean and healthy choice?

Quick Summary

Filet medallions are small, tender slices from the exceptionally lean beef tenderloin, making them one of the lowest-fat steak options. Their minimal marbling and fine texture are prized, though final fat content depends heavily on preparation methods.

Key Points

Source is the Tenderloin: Filet medallions are cut from the lean and tender beef tenderloin, a minimally used muscle, resulting in a low-fat cut.
Not all Medallions are Equal: Filet medallions are lean, but generic 'beef medallions' may come from other, fattier cuts, so it's important to verify the source.
Naturally Low in Fat: A 3oz cooked, lean medallion has a low total fat count (around 7g) and is high in protein (around 26g).
Cooking Method is Key: While the meat itself is lean, basting with butter or wrapping in bacon will increase the overall fat content of the dish.
Cook Quickly and Carefully: Due to their leanness, medallions cook fast and can dry out if overcooked, making quick, hot searing the ideal method.
Exceptional Tenderness: Filet medallions are prized for their soft, buttery texture rather than intense, beefy flavor, making them a delicate culinary choice.

Understanding the Origin: The Beef Tenderloin

To answer the question, "are filet medallions fatty?", you must first understand where they come from. Filet medallions are small, round cuts taken from the filet mignon, which itself is the cylindrical end of the beef tenderloin. The tenderloin is located in a protected area along the cow's spine, a muscle that doesn't carry much weight or undergo strenuous movement. This lack of exercise is precisely what gives the filet its signature tenderness and lack of fat. Unlike cuts from more active muscles like the rib primal, the tenderloin has very little connective tissue and minimal intramuscular fat, also known as marbling.

Filet Medallions vs. Generic Beef Medallions

A crucial distinction for any consumer is the difference between "filet medallions" and generic "beef medallions." While filet medallions are always sourced from the lean tenderloin, the term "beef medallions" is broader and can refer to small, circular cuts from various parts of the cow. Butchers sometimes create generic beef medallions from leftover trim of fattier cuts, such as ribeye or strip steak, to minimize waste. If you are looking for a guaranteed lean cut, it is essential to ask your butcher or check the packaging to confirm they are explicitly filet medallions from the tenderloin.

The Nutritional Profile

Because they originate from the tenderloin, filet medallions boast an impressive nutritional profile, especially for those mindful of their fat intake. Nutritional information for a lean, cooked 3-ounce (85g) serving of tenderloin, which mirrors a typical filet medallion, shows just 7 grams of total fat. This is significantly lower than cuts like a ribeye, which contains substantially more fat due to its heavy marbling. Additionally, this small serving provides a substantial 26 grams of high-quality protein, along with essential nutrients like iron, zinc, and B vitamins.

How Cooking Affects Fat Content

While the medallions themselves are naturally lean, the preparation method is a major factor in the final fat content of your meal. High-fat cooking methods can easily increase the total fat, potentially undermining the benefits of choosing a lean cut.

Healthy Cooking Methods: To keep your medallions lean, focus on methods that require minimal added fat.
- Grilling: Grilling or broiling is ideal, as it allows fat to drip away while the meat cooks. Using a grill pan is recommended for smaller cuts to prevent them from falling through the grates.
- Pan-Searing: For a crust, a cast-iron skillet with a thin layer of high smoke point oil works well. Keep added fat like butter to a minimum to finish the dish.
Higher-Fat Cooking Methods: Some popular preparations add significant fat and calories.
- Bacon-Wrapped: Wrapping medallions in bacon adds a layer of fat and sodium, though it does add flavor.
- Butter Basting: While delicious, basting the steak in foaming butter and herbs will increase the fat content.

Comparison: Filet Medallions vs. Other Steaks

The inherent leanness of filet medallions is best understood when compared to other popular beef cuts. The following table illustrates the key differences.


Feature	Filet Medallion	Ribeye	New York Strip
Cut Source	Tenderloin	Rib Primal	Short Loin
Fat Content	Very Lean	High (Heavy Marbling)	Medium
Tenderness	Exceptional (Most Tender)	Excellent	Good (Firm Texture)
Flavor Profile	Mild, Buttery	Rich, Robust, Beefy	Balanced Beef Flavor
Cooking Time	Very Quick	Quick	Quick

Cooking Lean Medallions for Optimal Results

Cooking filet medallions successfully requires a quick, hot sear to develop a beautiful crust without overcooking the delicate, lean interior. Here are a few tips:

Prep is Key: Pat the medallions dry with a paper towel before seasoning to ensure a good sear. Let them come to room temperature for 15-20 minutes before cooking.
Sear for a Crust: Use a heavy skillet, like cast iron, over medium-high heat with a little oil. Sear for 2-3 minutes per side until a brown crust forms.
Monitor Temperature: Because they are thin and lean, medallions cook very quickly. Use a meat thermometer to pull them off the heat a few degrees below your target doneness to account for resting time.
Rest: Always rest your cooked medallions for 5-10 minutes to allow the juices to redistribute, ensuring a tender and juicy result.
Enhance Naturally: Since the flavor is mild, use natural enhancements like fresh herbs (thyme or rosemary) and smashed garlic during the last minute of cooking.

For more detailed nutritional information on beef cuts, including the tenderloin, a reliable resource can be found on the Beef. It's What's For Dinner website.

Conclusion: Are Filet Medallions Fatty? The Final Verdict

In short, no, filet medallions are not fatty. As small, delicate cuts from the beef tenderloin, they are one of the leanest and most tender options available. For health-conscious consumers, they provide a rich source of protein and essential nutrients with a minimal fat and calorie count. While the ultimate fat content can be influenced by cooking methods, sticking to low-fat preparations like grilling or light pan-searing allows you to enjoy the melt-in-your-mouth tenderness of filet medallions without any guilt.

Frequently Asked Questions

Yes, a filet medallion is significantly leaner than a ribeye steak. The ribeye comes from a more marbled area of the cow, giving it a higher fat content and more robust flavor, while the filet medallion comes from the exceptionally lean tenderloin.

To keep filet medallions low in fat, opt for cooking methods that use minimal oil. Grilling, broiling, or pan-searing in a cast-iron skillet with a light coat of high smoke point oil are excellent choices.

Yes, filet medallions are a very healthy choice for a meal. They are an excellent source of high-quality protein, iron, zinc, and B vitamins while being one of the leanest cuts of beef available.

No, a filet medallion is not necessarily the same as a beef medallion. Filet medallions are specifically cut from the lean tenderloin, whereas general 'beef medallions' can be sourced from various, potentially fattier, parts of the cow.

Filet medallions have minimal to no marbling, which is the intramuscular fat that gives other cuts their flavor. Their value comes from their exceptional tenderness, not fat content.

Filet medallions are exceptionally tender because they are cut from the tenderloin, a muscle along the cow's spine that does very little work. This low activity level results in fine muscle fibers and very little connective tissue.

Since filet medallions have a mild flavor, you can add flavor by seasoning them with herbs and spices like fresh thyme, garlic, salt, and pepper. You can also pair them with light sauces or serve them alongside flavorful vegetables.