These small pieces of tenderloin offer the tenderness, leanness and flavor characteristic of Filet Mignon, enhanced by the marbling and quality of Akaushi Wagyu beef. The versatility of filet tips allow for a variety of quick cooking methods like stir-frying or grilling. 

Remove the medallions from the fridge about 30 minutes before cooking. Bringing the meat to room temperature helps it cook more evenly.Filet mignon is naturally flavorful, so simple seasoning works best. Use kosher or sea salt and freshly ground black pepper. You can also rub a bit of olive oil on the medallions before seasoning.

Use a heavy-bottomed skillet or cast-iron pan. Preheat it over medium-high heat until it's very hot or preheat your grill to high heat (around 450°F to 500°F).  Sear the medallions on each side for 2-3 minutes to develop a golden-brown crust. Don't move the meat around too much during searing to ensure a good crust forms. For extra flavor, you can add a pat of butter and fresh herbs (like thyme or rosemary) to the pan while searing.  If cooking on the stovetop, after searing, reduce the heat to medium and continue cooking for an additional 2-4 minutes per side, depending on your desired doneness. If using a grill move the medallions to a cooler part of the grill (indirect heat) and cook for a few more minutes until they reach your desired doneness.

Use a meat thermometer to check the internal temperature:

• • Rare: 120°F to 125°F
  • Medium-Rare: 130°F to 135°F
  • Medium: 140°F to 145°F

Remember that the steak will continue to cook slightly after being removed from heat, so you can pull it off the heat when it's 5°F below your target temperature.

Serve the medallions with a sprinkle of flaky sea salt or a pat of compound butter for added flavor.  Consider serving the medallions with a rich sauce, like a red wine reduction, Béarnaise, or mushroom sauce, to enhance the flavor without overwhelming the meat.