Top Sirloin Medallion© Denzil Green
A round piece of beef, 1 to 2 inches (2 ½ to 5 cm) thick, 3 to 4 inches (7 ½ to 10 cm) wide, cut from the top sirloin area of a cow.
Usually tied with butcher’s twine around the edges to hold it together better.
Cooking Tips
Best cooked to medium-rare at the most; otherwise, it can toughen.