How to Make Seared Goat Loin Medallions

Use this easy recipe to make tender, delicious goat loin medallions. A quick pan sear, followed by a short roast in the oven is all that it takes to make this decadent dish. Its like preparing and eating a miniature filet mignon!

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Goat is a highly nutritious, rich, protein-packed meat. Our family consumes quite a bit of it and we cook it various ways. For more on raising goats for meat, and how goat meat compares to beef, click here to read our other article.

Today, we would like to share one of our all-time favorite recipes that we return to time and again, seared goat loin medallions. We use this same recipe for preparing filet mignon, the goat meat just makes a miniature version!

Goat Meat Cuts for this Recipe

If you have read our goat butchering post you will see the loin primal, also called the “saddle”, is located between the rack and the sirloin.

Don’t have the loin, or prefer to keep it as a whole roast? No problem. A boneless rack will also work well. Bone in chops are another great option.

These cuts are perhaps the most tender of the entire carcass. Since they are so tender and have very little connective tissue to break down, they benefit most from a quick, hot sear in a pan followed by a short roast in the oven.

Follow along below to prepare and enjoy an easy but decadent dish!

Equipment Needed to Make Seared Goat Loin Medallions

• Paper towel
• Cutting board
• Kitchen knife
• Small glass bowl for melting butter
• Cast iron skillet
• Measuring spoons
• Oven

Ingredients for Making Seared Goat Loin Medallions

• 1-2 lbs goat loin
• Olive oil
• Kosher salt
• Coarse ground black pepper
• Dried rosemary
• Minced garlic
• 3 tablespoons butter

Directions for Making Seared Goat Loin Medallions

1. Clean the loin of any connective tissue and fat and pat dry with paper towel. Lay on a cutting board and slice into 1.5-inch medallions. Then rub them down with a bit of olive oil. Just enough to make the rub stick.

2. Next, season all sides liberally with Kosher salt and coarse ground black pepper and let sit for 15 minutes to soak in and penetrate the meat. This is a very simple rub, but you can add whatever you like to it and get creative. For our signature goat rub recipe, click here.
3. While you are waiting, in a glass dish, melt 3 tablespoons of butter. Once melted, mix in some dried rosemary and minced garlic (a half-tablespoon each is a good starting place) and stir well. Set aside. Now is a good time to preheat your oven to 375 degrees.
4. Place 2 tablespoons olive oil into a cast iron skillet on high heat. Get it smoking hot. Once the pan just starts to smoke, place the medallions into the skillet and sear for 4 minutes. Then flip and repeat for another 4 minutes on the other side. They should have a nice crust.

5. While the other side is cooking, spoon the rosemary butter mixture on to the top of each medallion. Continue to scoop this butter mixture over the meat during these 4 minutes of cooking.  

6. After 4 minutes, and plenty of spooning your rosemary garlic butter onto the goat medallions, pop them in an oven, uncovered, that has been preheated to 375 degrees.
7. Cook for 4-6 minutes. This will have them come out about medium rare which is how I like them. If you want them more done, just leave them in a bit longer.
8. I can attest, an instant read thermometer such as ThermoWorks Thermapen One is a handy tool for determining if your goat loin medallions have reached an internal temperature of least 135 degrees Fahrenheit.
9. Once out of the oven, spoon the drippings and butter from the pan over the meat one more time and plate your medallions. Let rest for a few minutes and dig in!

Hungry for more goat meat recipes? Check out how to smoke a whole goat leg here.