How to cook tender and juicy beef medallions? Choose the best and favorite recipe from our selection - it's simple!
They create classic medallions mainly from beef or veal. Veal meat is much more tender and does not need to be beaten first. To do this, purchase fresh beef pulp, preferably the neck, and first clean it of veins and films that can twist the meat during heat treatment. Then cut it into medallions about 1.5 cm wide, as in the photo below. It is from such preparations that the famous dish is prepared. It's even better to take a clipping.
- beef medallion -2 pcs.
- green peas - 200 g
- salt - to taste
- seasoning - to taste
- vegetable oil - 3 tbsp.
Tie each veal or beef medallion in a circle with kitchen string, twine. This is done so that the meat piece does not lose its shape during frying. If you have beef medallions, then they need to be slightly beaten off on both sides.
Just before frying, dust the workpiece on both sides with salt and seasonings of your choice. When planning to cook medallions on the grill, dip them in vegetable oil.
Pour vegetable oil into the pan and heat it - it should be very hot. Drop the seasoned medallions into the oil and fry them on one side for exactly 4 minutes.
Then turn over to the other side and simmer for the same amount of time. Wrap the finished medallions in foil and leave for 10 minutes.
Once the medallions are fried, add green peas to the pan and reduce the heat to medium. Fry it for about 5-7 minutes, lightly sprinkled with salt.
Then put the cooked green peas on a serving plate - it will become the basis for the medallions.
Place the fried medallion on the polka dots and decorate it as you like.
When you cut into such fried pieces of veal or medium-roasted beef, you will see inside a juicy layer of pink meat without blood and a ruddy crust framing it! Enjoy your meal!
Recipe 2: Beef Apple Medallions (Step by Step Photos)
Tender and soft beef apple medallions are obtained. This is the name of the part of the carcass from the thigh muscle of the animal, where the meat is the most delicious. When buying a product, you need to pay attention to freshness, for this you need to press your finger on the tenderloin.
My recipe is not complicated, so together we will make wonderful beef medallions that will turn out tender and soft. How to cook them, read below. The set of products is minimal, and as a result, you will have a restaurant-style dish on your table.
- 500 grams of beef fillet,
- salt, pepper as desired
- 2-3 tables. l. olive oil,
- 100 grams of apples
- 100 grams of onion,
- foil (or rope).
We cut the meat into medallions with a thickness of no more than 1.5 cm. In this way, the meat will be fried and remain juicy, without losing its softness. Choose fresh beef. From such meat, delicious medallions will certainly turn out. The fillet should be even so that you can cut it into beautiful pieces without any problems.
We flavor the meat with spices: we use the classic set - this is salt and pepper. Sprinkle the meat with spices and lightly rub them into the meat with clean hands. The meat will begin to marinate.
Spray the medallions with olive oil, lightly rub the oil into the meat. This is also an additional marinating step. The meat will be more juicy. We leave the medallions to marinate for 10 minutes. Salt, pepper and oil are the best companions for beef.
We wrap the meat with foil strips, fix them, so to speak. Instead of foil, a clean rope is suitable, it is even sold in culinary stores.
While the meat is marinating, prepare the remaining products: cut the onion into half rings, and the apples into thin slices. We will use them for cooking tender and tasty meat.
We drip a little olive oil into the pan, warm it up and put the medallions. Without moving, without touching them, fry for a couple of minutes on one side, and then turn over and cook on the other side.
Immediately after turning over in a pan with medallions, put the onion with apples. Let them caramelize along with the meat. Onions and apples will give juice and the meat will turn out very juicy.
We serve hot beef medallions to the table along with a side dish of onions and apples.
Recipe 3: beef medallions with champignons (step by step)
Meat dishes have always attracted and attract excellent taste and aroma. Especially if it is a delicious beef medallion that has juiciness. Do not think that beef medallions are tough, they are not at all.
- beef tenderloin 1 kg
- champignons 250 grams
- half cup tomato sauce
- wine 80 ml
- chicken broth 370 ml
- vegetable oil 30 ml
- olive oil 30 ml
- salt and ground black pepper to taste
- seasonings to taste
Rinse the beef tenderloin well and cut into medium medallions.
Sprinkle the meat on all sides with pepper and salt.
We wash the mushrooms, cut into thin plates.
Pour vegetable oil into a frying pan and heat it up.
After the oil becomes hot, put medallions with spices on it.
Fry the meat on one side for 1.5-2 minutes.
Then we shift them to the other side and fry also for 2 minutes.
We take out the meat on a plate, add olive oil to the pan, put the butter and melt it.
Cook until golden brown.
After 4-5 minutes, when the sauce becomes thick, pour the wine. We add fire, you need to cook until the wine has completely evaporated.
When the wine has almost completely evaporated, pour in the chicken broth. Cook until the broth has reduced by almost half.
Then we put the medallions in the sauce with mushrooms.
Reduce the heat to almost half, leave the meat to stew for 7-10 minutes until tender.
After that, remove from the heat, put the medallions on a plate, pour over the sauce with mushrooms and serve.
Recipe 4: beef medallions in a pan (with photo)
- Beef (preferably loin) - 600 g
- Onion - 2 pcs
- Carrot - 1 piece
- Seasoning
Cut the beef into slices, salt and pepper. You can beat off a little.
Fry in vegetable oil on both sides
Cut the onion into half rings, carrots into slices. Add tomatoes (I have canned ones) Stew everything in a saucepan, then pour hot water over it.
We send the fried meat to our vegetable sauce, season with your favorite herbs and simmer over low heat for 25 minutes.
You can boil spaghetti for a side dish !!!
Recipe 5: Juicy Beef Medallions with Garnish
Juicy beef? Sounds pretty interesting. Often, beef meat is fresh. Today we will reveal some of the secrets of its preparation and try to surprise you with the beauty and taste of a festive dish.
Let's start with how to cook a beef medallion so that it is juicy.
There are three indispensable rules for this method:
- First of all, take a piece of meat and cut it across the fibers.
- So that the beef is not tough, it should be beaten well with a wooden mallet. (Crush all the "threads" of the ligamentous tissue.)
- We fry the beef - quickly, not allowing the meat to "dry on the fire."
- 120 grams of beef;
- 100 grams of potatoes;
- 3 bell peppers (red, orange, green);
- 30 grams of arugula;
- 250 grams of vegetable oil;
- sesame;
- salt;
- ground nutmeg;
- baking foil.
Let's start with the preparation of arugula.
We select the intact leaves of the plant, put them together so that the compacted parts are together. Cut off the hard part.
We lower the upper part of the foliage that will go into the salad in cold water for 5 minutes.
We proceed to the preparation of the beef medallion.
We take 120 grams of beef. This piece is well beaten off on both sides. Salt and sprinkle with ground nutmeg on one side.
With our hands we knock down a beaten piece of beef into a single lump, moving towards the center.
To form a circle - a medallion, you need to make a shape. For this process, take a piece of baking foil (20 centimeters).
Let's fold this piece in half.
Then in half again. Width - 5 centimeters.
We repeat this folding process again to form a dense strip, 2.5 cm wide.
We turn the strip of foil into a circle by folding it.
We close the edges by putting 1.5 centimeters into each other and pressing tightly so that they do not open.
The mold for the beef medallion is ready.
We put this form on the beef chop, compacting it into a circle of foil.
Leave for impregnation while we cook the potatoes.
We wash the root crop in water, peel it, cut into cubes. (Side - 2 centimeters)
Pour 250 grams of vegetable oil into a heated cast iron. Bring it to a boil. Drop the potato pieces. Fry until golden brown. Remove the potatoes from the oil with a slotted spoon. Sprinkle with salt on a plate, after frying.
French fries are ready.
In boiling vegetable oil, after the potatoes, lower the beef medallion with a slotted spoon. Fry on both sides. (Fire - medium power.) We take it out of the boiling oil. Put on a separate form to cool slightly.
At this time, prepare the multi-colored bell peppers.
To do this, take 3 different peppers: red, green and orange to add elegance to the dish.
From the washed fruits, cut off the same piece.
Cut each piece of pepper into squares. (A side is 1 centimeter.)
The turn came to the arugula. It, after "water procedures", should be dried on a paper towel to remove excess moisture.
So, the preparatory work is completed.
Let's start shaping the dish.
In the center of “our picture” we will place a beef medallion, having previously removed the foil form from it.
Sprinkle the meat product, for a piquancy of taste, with sesame seeds.
On the left - put the french fries, fried in cubes.
To the right of the beef medallion lay out the arugula leaves. We tear each leaf with our fingers and lay it out in the form of a semicircle.
Potato - repeats the shape of the salad.
We lay out multi-colored squares of bell pepper in an arbitrary form on pieces of arugula and fried potatoes.
Our dish - beef medallion - is ready to serve.
Place your favorite sauces next to the plate on the table.
Suitable for this dish: tomato, garlic or cheese. Choose yourself. You can make your own sauces or buy ready-made sauces from the store.
Recipe 6, step by step: how to cook beef medallions
Today I propose to cook delicious soft beef medallions. Many do not make them because they do not know how to cook them tender and soft. But I will help you with this. For cooking, we choose a beef or veal tenderloin, this part of the carcass is perfectly fried and it turns out not hard, it chews well. Medallions can be served at the table with a salad with vegetables and cheese, and any sauce would be appropriate in addition, for example, it can be prepared on the basis of cream and your favorite cheeses, add herbs, onions or garlic. It is also very tasty to add airy mashed potatoes or baked potato bars as a side dish to meat, adherents of proper nutrition can add steamed asparagus. Beef or veal must be present in the diet of any person, therefore, let's start preparing an excellent lunch or dinner.
- beef tenderloin - 200 g,
- salt, pepper - to taste,
- vegetable oil - for frying.
Prepare beef or veal meat - cut off a few good pieces from the tenderloin. For medallions, I suggest not marinating the meat in order to fully enjoy the taste of beef, we will reserve the marinades for other cases. Also prepare twine - a tight, hard thread. Rinse and dry the meat. Then sprinkle the meat with salt.
Sprinkle the meat with ground black pepper, you can also use a mixture of peppers for a brighter interesting taste. Rub the spices into the meat with patting movements.
Take a stiff thread, tie it around each piece of beef. If there is no hard thread in stock, then you can simply take food foil, fold it in several layers, wrap the meat.
Put a frying pan with vegetable oil on the stove, heat the oil properly. Transfer the pieces of meat to the pan.
Fry the meat on each side for exactly three minutes, the fire should be moderate.
Also, do not forget to fry the meat on the sides.
That's all, now put the meat on a plate and serve, add sauce and garnish to taste.
Recipe 7: Beef Medallions in Mushroom Sauce
A classic meat dish, and quite versatile both for meeting guests and for a homemade dish. Beef medallions in mushroom sauce are your lifesaver in the kitchen.
- 300 gr. veal
- 200 gr. mushrooms
- 3 tomatoes
- 50 ml. cream
- 1 onion
- 5 gr. thyme
- 10 gr. cilantro
- pepper
For the sauce - put a sprig of thyme for aroma in vegetable oil for a few minutes, after that, fry the onion, cut into small cubes, in this aromatic oil, then throw the champignons, pour the cream.
Slightly beaten veal tenderloin fry in a grill pan for 10-12 minutes.
After we place the medallions in the sauce and simmer on the fire for several minutes.
The dish is ready, bon appetit!
Recipe 8: Beef medallions cooked in bacon
Meat medallions from beef from the most valuable part of beef carcass, tenderloin, therefore the best beef meat dish is prepared from it. Many restaurants consider this dish to be their calling card, because many visitors like the tenderness and taste of this dish, which is not so difficult to prepare. When serving medallions, a variety of sauces can be used, but they can also be served separately. Already starting to drool? This is not surprising, because few people can resist delicious medallions. Therefore, we bring to your attention a recipe for making fragrant and mouth-watering beef medallions.
- 3 beef tenderloin medallions
- Several strips of bacon
- 1 small onion
- 1 clove of garlic
- 1 tablespoon butter, unsalted
- Olive oil
- Spices to taste
- cooking rope
The recipe, although not complicated, but requires a lot of attention. You should follow all the instructions and recommendations given, and only then you can enjoy the taste of unsurpassed meat lumps. To begin with, each of the pieces of meat must be carefully beaten off. After that, the medallions are wrapped in bacon. To give the correct shape, each of the medallions must be tied with a rope. Don't forget to add salt and pepper too.
At this time, it is necessary to thoroughly heat the pan and pour a small amount of olive oil into it. We place the meat in a pan and press it firmly, while not moving it around.
So it should be fried for two minutes, after which the same manipulations must be carried out over the meat on the other side. After that, it is necessary to fry the meat in a pan from all sides for about one minute.
At the same time, add butter and crushed garlic clove to the pan. Drizzle thoroughly with oil.
Now you need to cut the onion into half rings and add it to the pan. You need to fry it for several minutes until it becomes fried. Pour the meat generously with the sauce that has turned out. To get more taste, sprinkle the meat with good cognac or rum. We set it on fire and wait until all the alcohol burns out.
After that, you need to transfer the meat to the grill.
You can start making the sauce. To do this, in the pan in which the meat was cooked, you need to add a small amount of red wine, as well as fatty sivki.
Beef medallions are considered a French national dish. They got their name because of their round shape, and these juicy meat pieces are made from fresh and high-quality beef tenderloin. At the same time, medallions can be served along with various vegetables, fragrant mushrooms and beans.
Despite the fact that meat dishes are in great demand, not many people know how to cook a good piece of meat, cutlets or the same medallions in the oven. But if you follow all the recommendations, the result will be wonderful!
First you need to prepare all the ingredients:
- Filet mignon steak - 4 pcs.
- Olive oil - 35 grams.
- Hard cheese - 75 grams.
- Mayonnaise - 3 tbsp. spoons.
- Basil - 1 teaspoon.
- Soy sauce - 50 grams.
- Lemon juice - 10 grams.
- Onion - 1 pc.
- Parsley.
The algorithm of actions is as follows:
- To prepare, you need to immediately beat off fresh meat and rub it with soy sauce with basil. Then add lemon juice and set aside the blanks to soak in the refrigerator for half an hour.
- After the beef has soaked, it is necessary to heat the pan and lightly fry the meat in it over low heat (but not longer than 5 minutes).
- At this time, turn on the oven to 220 ° C and warm up the form for our dish. Then it must be greased with olive oil and put medallions on it.
- On top of the meat, you need to put onion rings, fastening them to the meat with a layer of mayonnaise and grated cheese.
Bake the medallions in the oven for 20 minutes, and then, when serving, decorate the dish with fresh parsley.
How to cook in a pan
You can cook medallions in a frying pan.
This requires the following ingredients:
- Round beef tenderloin - 4 pcs.
- Bacon - 4 pcs.
- Cognac - 3 tbsp. spoons.
- Red wine - 3 tbsp. spoons.
- Cream (10%) - 3 tbsp. spoons.
- Bulb - 1 pc.
- Garlic - 1 pc.
- Oil - 30 grams.
- Vegetable oil - 2 tbsp. spoons.
- Salt, pepper - at your discretion.
Let's get started!
- First, cut the bacon into strips so that they can completely wrap the meat. Usually they are cut up to 15 cm long and up to 3 cm wide.
- Then you need to beat off each piece of beef and wrap it with bacon. In order for the blanks to keep their shape, they need to be wrapped with a thin thread.
- Pepper and salt the medallions.
- After that, the meat should be fried in vegetable oil. After 3 minutes of frying, put butter with garlic and onions in the pan.
- After the meat with onions is slightly stewed, add cognac, which must be set on fire to evaporate the alcohol.
- Put the finished meat on a plate and boil wine and cream in a pan to prepare the sauce.
With mushroom sauce
To prepare medallions with mushroom sauce, you need to prepare:
- Beef - 1 kg.
- Bulb - 1 pc.
- Mushrooms - 700 g.
- Cream - 800 ml.
- Cognac - 30 g.
- Sunflower oil
- Salt pepper.
The process is not particularly difficult:
- To prepare mushroom sauce, mushrooms must be cleaned and washed well. Then cut into small pieces.
- After that, they need to be fried over low heat with oil. After 15 minutes of frying, add finely chopped onion to the mushrooms and continue to fry for another 5 minutes.
- Then cognac should be introduced to the mushrooms and set on fire. After the alcohol burns out, you need to add 800 ml of cream, a pinch of pepper and salt. Simmer the resulting mixture for 10 minutes.
- To prepare medallions, it is necessary to cut the beef into even pieces up to 1.5 cm thick. The meat should be salted and peppered before frying. Fry beef until golden brown.
Beef medallions in a slow cooker
To cook medallions in a slow cooker, you do not need to spend a lot of effort, and the dish turns out to be very juicy.
To prepare, prepare:
- Beef tenderloin - 4 pcs.
- Sour cream 25% - 130 g.
- Garlic - 1 pc.
- Tomato - 4 pcs.
- Cheese "Russian" - 200 grams.
- Milk 2.5% - 400 ml.
- Olive oil - 2 tbsp. spoons.
Cooking a dish in a slow cooker consists of several stages:
- To begin with, the meat must be beaten off and seasoned with salt and pepper. Be sure to tie the beef with a thread.
- Then you should set the baking mode and fry the meat for about 6 minutes. In this case, the beef must be turned over to the other side after 3 minutes.
- After that, we combine garlic with sour cream and grease the meat well with the resulting mixture. Then we spread the pre-cut tomato on it.
- Next, you need to “fix” the appetizing design with the help of grated cheese, and then pour the dish with milk. Medallions in the slow cooker will be ready in an hour.
In creamy sauce
Medallions in a creamy sauce are very tender.
In this case, many ingredients are not required:
- Beef - 0.5 kg.
- Butter - 40 grams.
- Vegetable oil - 30 ml.
- Cream - 1 glass.
- Dry basil - 1 pinch
- Vodka - 40 ml.
- Salt or seasoning.
Before cooking, beef should be washed well and cut into slices up to 1 cm thick. Then fry the meat in any vegetable and butter for about 10 minutes. After the medallions are fried on both sides, add vodka, which must be immediately set on fire. When the dish stops burning, pour it with cream and add all the spices and salt. After that, the medallions need to be fried for another 5-7 minutes.
Cooking from beef tenderloin
To prepare medallions from beef tenderloin, you need to prepare the following ingredients:
- Tenderloin - 1 kg.
- Olive oil - 3 tbsp. spoons.
- Salt pepper.
The tenderloin must be cut into round pieces up to 2 cm thick. Then they should be beaten off, add pepper and salt.
After that, the meat is fried for 5 minutes on each side. At the end of frying, the fire should be reduced and the dish should be steamed under the lid for another 5 minutes.
Beef apple medallions
A very popular recipe is the preparation of beef apple medallions.
An apple is called a tenderloin from the outer part of the thigh, in which there are small fat layers, which make the dish much juicier.
For cooking you will need:
- Beef apple - 1 kg.
- Onion - 0.5 kg.
- Carrots (medium size) - 2 pcs.
- Ripe tomato - 3 pcs.
- Olive oil - 2 tablespoons.
- Seasoning for meat.
The process of making this dish is very simple:
- First, the beef is cut into medallions up to 2 cm thick. Then they are beaten off and seasoned with salt and seasoning.
- After that, in a hot frying pan, the workpieces are fried with oil for about 8 minutes.
- Ready meat is laid out on a plate. Next comes the vegetable dressing.
- In the same pan, it is necessary to fry the onion and grated carrots, previously cut into rings. When the vegetables are lightly browned, it's time to add the tomato, some water and seasoning.
- After 10 minutes of frying, the vegetables will be ready. Finished medallions must be poured with cooked vegetable dressing.
Secrets of how to make medallions tender and soft
To cook beef medallions tender and soft, you need to know a few secrets:
- When buying meat, it is important to give preference to young beef, as it will not be tough. It is also necessary to pay attention to the color of the meat, its smell and elasticity. Quality beef will be pinkish and red in color, it recovers well after compression, and also has a pleasant smell.
- When cutting meat, proportions must be observed. Medallions are most juicy if they are cut up to 2 cm thick.
- Beef should be beaten well and seasoned with marinade. Lemon juice works great as a marinade substitute.
- Frying time for the medallions should range from 3 to 5 minutes per side. In order not to overdry the meat during frying, it is better to add a creamy sauce to it.
- To keep the medallions juicy, it is recommended to salt them at the end of frying. Also, do not add salt directly to the marinade.
Beef medallions have a divine taste and always turn out juicy and soft if you follow all the recommendations for their preparation.
Dear friends, today I want to invite you to cook a very tasty, very beautiful and very satisfying dish - beef medallions. At the same time, I will immediately warn you that it is quite simple to prepare, despite the fact that many people think the opposite is true. You will see for yourself how easy it is to make delicious and beautiful beef medallions at home - the recipe with the photo below will help you with this. The most important thing is to find the “right” meat.
For the preparation of beef medallions, the tenderloin from the posterior lumbar part of the carcass is ideal. This meat is the most tender and tasty. Of course, the best option is if you use fresh beef, not frozen. A frozen tenderloin is not as tender and juicy as fresh meat.
So go to a large supermarket where there is a constant supply of good beef from trusted producers or to the market, to a familiar butcher, buy meat, arm yourself with my recipe for making beef medallions and cook by all means - you will not regret it!
Ingredients for 3 servings:
- 600 g beef tenderloin;
- salt, ground black sauce to taste;
- vegetable oil.
How to make beef medallions:
We wash the tenderloin with cold water and wipe it well with napkins. Carefully cut off the film and core from the cutout.
We cut the tenderloin across the fibers into pieces 3-3.5 centimeters thick.
Heat up a frying pan with vegetable oil. We spread the medallions in a pan and fry for 4 minutes over medium heat.
Then carefully flip over and fry for another 3 minutes.
After that, we add meat quite a bit, pepper and simmer beef medallions in a pan over low heat under a lid for 5-7 minutes, depending on the degree of desired roasting. Medallions can not be salted or peppered at all, but only put salt and pepper on the table. Moreover, salt is needed ordinary, large, but not iodized.
We spread the medallions hot on plates, pour over the allocated juice from the pan and hold for 2-3 minutes. During this time, the meat will “reach” and become much softer.
Beef meat has a delicate taste and unique aroma. The sirloin edge is especially appreciated by hostesses. It is easy to work with, and the dishes are refined and tasty. Today you will learn how to cook beef medallions. In fact, this delicacy is served in fashionable restaurants. The chefs could not keep the recipe of this dish a secret, so now you can master the process of its preparation at home.
Chopped beef medallions in the oven
- Type of dish: hot
- Weight of the finished dish: 800 g.
- Time for preparing: .
- Energy or nutritional value of the dish:
Ingredients:
- Beef tenderloin - 700 g.
- Salt - to taste.
- Mushrooms - 100 g.
- Eggplant - 100 g.
- Onion - 100 g.
- Olive oil - 30 g.
- Garlic - 4 teeth.
- Salt - to taste.
- Balsamic vinegar - 30 g.
- Grated cheese - 50 g.
Preparation of minced beef medallions
- Beef medallions got their name because of their appearance. They have a round shape and really resemble jewelry. Cutting medallions from the fillet edge will not be easy, so chefs use some tricks. First, the pieces of meat are left arbitrary, and before frying they are tied around the perimeter with a thread, giving the future medallions the desired shape. This method is ideal for making roasted veal medallions. On a note! Baked meat is considered safe for consumption by patients suffering from stomach problems. It is less high-calorie and fatty, and in terms of its taste characteristics it is much superior to fried.
- Beef medallions prepared according to this recipe do not need a side dish. Pieces of meat will be combined with vegetables and other delicious foods to form a single dish. The preparation is as follows.
- Peeled mushrooms, onions and eggplants are cut into small pieces and fried in oil until half cooked. Then the mixture must be salted and covered with a lid. So it is stewed until fully cooked. The cut of meat must be divided into several parts. Then you should prepare the marinade sauce for the meat. It contains balsamic vinegar, olive oil and garlic with salt. Formed beef medallions are marinated for 2 hours
- Grease a baking sheet with a thin layer of vegetable oil. Put beef medallions on it. Place a baking sheet with meat in an oven preheated to 200 degrees and mark for 20 minutes. After the time specified in the recipe, it is necessary to lay a mixture of mushrooms, onions and eggplants on beef medallions. Top them with grated cheese. Beef medallions are baked again for 10-15 minutes. Then the meat can be immediately put on a dish, garnished with herbs and served hot.
Beef medallions in creamy mushroom sauce
- Type of dish: hot
- Dish subtype: beef tenderloin dish.
- Yield: 4 servings.
- Weight of the finished dish: 800 g.
- Cooking time: 2 hours.
- National cuisine to which the dish belongs: French.
Ingredients:
- Beef tenderloin - 500 g.
- Bacon - 200 g.
- Cognac - 100 ml.
- Ghee - 100 g.
- Vegetable oil - 40 g.
- Granulated garlic - to taste.
- Ground pepper - to taste.
- Salt - to taste.
- Mushrooms - 100 g.
- Cream - 100 ml.
Instruction:
Beef medallions cooked in this sauce have an unforgettable taste and exquisite aroma. The recipe uses ordinary products, and the technique for its implementation is extremely simple.
- First, fresh beef meat must be cut into medallions. Then each piece must be wrapped with bacon and tied with kitchen string, forming circles.
- Heat the oil in a frying pan and place the beef medallions on it. Fry the pieces on both sides until you get a nice crust.
- Then reduce the heat and pour over the medallions with cognac, add oil if necessary. Simmer them a bit and take them off the stove. Remove the thread from the tenderloin pieces. Bacon can also be removed.
- The next step in the recipe is making the sauce for the medallions. In a clean pan, heat the ghee, fry the chopped mushrooms, add ground pepper and granulated garlic.
- Then add 20% cream to the future beef sauce. Bring the mixture to a boil. Once the sauce has reached the desired thickness, remove it from the stove.
Beef apple medallions: recipe
- Type of dish: hot
- Dish subtype: beef tenderloin dish.
- Yield: 4 servings.
- Weight of the finished dish: 800 g.
- Cooking time: 1 hour.
- National cuisine to which the dish belongs: French.
Ingredients:
- Beef tenderloin - 800 g.
- Onion - 200 g.
- Salt - to taste.
- Butter - 30 g.
- Cognac - 100 ml.
Instruction:
This recipe involves using the outer part of the back quilt of a bull carcass. Making medallions from it is extremely simple. This part of beef has a rounded shape and a special structure. It consists of fatty layers, which, during the cooking process, reveal the exquisite taste of meat and give tenderloin juiciness.
- This recipe does not use marinade. The meat itself is very juicy and soft, so it is enough to cut it into pieces, wrap it with foil around the perimeter and fry in oil until golden brown.
- The beef tenderloin is temporarily removed to the dish.
- Butter is added to the pan, a little salt is added and the medallions are laid out again. When the butter is melted, put the onion rings in it and fry on both sides.
- Medallions are doused with cognac and set on fire. When the alcohol burns out, the preparation of beef medallions is considered complete.
- Medallions are served with a side dish under the same sauce in which they were fried.
Burgundy medallions with red wine sauce
- Type of dish: hot
- Dish subtype: beef tenderloin dish.
- Yield: 4 servings.
- Weight of the finished dish: 800 g.
- Cooking time: 2 hours.
- National cuisine to which the dish belongs: French.
- Energy or nutritional value of the dish, that is, the content of calories, proteins, fats, carbohydrates, vitamins, etc.: 693 kcal.
Ingredients:
- Beef tenderloin - 700 g.
- Salt - to taste.
- Garlic - 5 teeth.
- Mushrooms - 100 g.
- Prunes - 5 berries.
- Cumin - 4 g.
- Flour - 50 g.
- Red wine - 150 ml.
- Meat broth - 100 ml. [
Instruction:
We offer you a unique recipe for beef tenderloin in the form of medallions. It will use a beautiful rich sauce with various additives. On a note! Burgundian cuisine is an integral part of French cuisine. Nevertheless, it is original and colorful, therefore it stands out in a special class.
- First, cut the beef meat into pieces and sprinkle them with salt.
- Fry the steaks in butter until half cooked. Then remove the medallions to a plate and cover them with foil.
- Put the garlic, chopped mushrooms with prunes and cumin into the pan.
- Simmer until soft, add flour, salt and pour red wine with broth.
- Boil the sauce until thickened. Then put the beef in it and cook over medium heat for another 5 minutes.
- Instead of wine, cherry or cranberry juice can be used to make the sauce.
- Medallions are served with any side dish. French fries, rice and pasta are best with beef.
Bacon-wrapped beef medallions
- Type of dish: hot
- Dish subtype: beef tenderloin dish.
- Yield: 4 servings.
- Weight of the finished dish: 800 g.
- Cooking time: 1 hour.
- National cuisine to which the dish belongs: French.
Ingredients:
- Beef tenderloin - 600 g.
- Bacon - 200 g.
- Salt - to taste.
- Vegetable oil - 50 ml.
- Garlic - 5 teeth.
Instruction:
This recipe leaves room for creativity. Medallions can be served with any sauce and side dish. Their main highlight will be the decoration with bacon.
- The tenderloin is divided into equal pieces, beaten off and sprinkled with salt and spices. So she should rest in the refrigerator for half an hour. Then the medallions are wrapped around the perimeter with bacon and tied with a thread, slightly tightening.
- In a hot grill pan with oil, steaks and garlic are fried at the same time.
- When the surface of the tenderloin becomes golden, you can remove the medallions to a plate. The thread should be cut and disconnected. Bacon can be left, it gives a special flavor.
- Medallions are decorated with herbs and served with fresh vegetables or a side dish.
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The right steak
Meat - as the basis of nutrition and a field for culinary accomplishments - occupies a special place in our diet. And today, a prerequisite for true gastronomic pleasure is the high quality of products.
Beef is very popular due to its pronounced characteristic taste. Good beef is not too lean, but not too fatty either. In this case, the distribution of fat plays a particularly important role: it should not cover lean, evenly red meat with a thick white layer. In cooking, the so-called marbling is valued - thin streaks of fat between muscle fibers. It is thanks to them that the meat becomes tender and tasty during cooking.
180 g each), intended for preliminary pickling and subsequent frying and stewing. The cooking time of the finished product does not exceed 12 minutes. There is an assumption that the name "medallions" these mini-steaks owe precisely to their shape, reminiscent of the jewelry of the same name. In addition, for the preparation of medallions, perhaps the most noble kind of meat is used - tenderloin. The product is made from angus bulls with a fattening period of 120-180 days. Medallions are delivered chilled in vacuum packaging and they cost much less than imported analogues.
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Miratorg medallions how to cook
A properly cooked piece of meat is the best that can be served on the table. Beef medallion prepared according to this recipe is a dish of just such a category. My husband loves this dish, and the men who come to visit us, as a rule, also do not skimp on compliments to beef medallions. Beef medallions are very soft, and a bacon slice crust gives them a special, delicate taste. The dish goes well with dry red wine.
Cut the beef tenderloin into medallions, salt and pepper.
Mushrooms cut into thin slices.
Heat vegetable oil in a frying pan.
When the oil is hot, put our medallions into it. Fry for one and a half to two minutes on one side.
So much on the other side. This is what the meat should look like after roasting.
Remove the medallions from the pan and transfer to a plate. In the pan, meanwhile, melt the butter in the olive oil.
When the butter is melted, add mushrooms and a pinch of salt to it.
Fry over medium heat until mushrooms brown.
Add tomato sauce.
After 2-3 minutes, when the tomato sauce thickens, add wine to the pan. Increase the heat and boil the wine.
When the wine has almost completely evaporated, pour the chicken broth into the pan. Evaporate the broth by half.
When the chicken broth has evaporated by half, we return the fried medallions to the resulting thin sauce. Reduce the heat to a minimum and simmer the medallions in the sauce for another 5-7 minutes until the meat is cooked.
Beef medallions are ready. Serve hot. Bon appetit!
Miratorg medallions how to cook a photo
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big boobs mom photos
- Juicy beef medallions Official site.
My husband loves this dish, and the men who come to visit us, as a rule, also do not skimp on compliments to beef medallions. Beef medallions are very soft, and a bacon slice crust gives them a special, delicate taste.
Beef medallions - Recipe for everyone
Beef steak in a pan, or how to cook beef steak - this is a great article on what you need to do to make a steak at home delicious, not rubber soles. In fact, at first I wanted to just write a recipe for ribeye steak, but then I realized that there are many little things to consider when preparing this seemingly simple dish. Today's post is definitely not dedicated to vegetarianism, therefore, vegetarians and vegans, there is nothing for you to do here today, but soon I will come up with something for you. The taste of a tender piece of veal immediately arises in the mouth, releasing juice at the bite and radiating aroma throughout the kitchen. And I decided to put them all in a separate article “Beef steak in a pan, or how to cook beef steak”, which you are now reading. The first thing to do when thinking about cooking a steak is to decide what part of the cow it will be made from. By the way, yes, the right steak is made from beef or veal, fried pork or chicken meat is no longer a steak, forget about these confusions. I want to note right away that the most inactive parts of the carcass are used for the steak, these are not the shoulder blades and not the hips, but only the back, which is also divided into several parts. There are quite a lot of them, I will not describe all of them, but I will describe only the most famous ones: 2. We decided on the right piece, but, nevertheless, the key to a delicious steak is the right meat.
Exquisite beef medallions proven recipes.
In addition to the products and the standard culinary set of utensils, we need a few additional tools: a jackhammer and a fairly dense thread. It is necessary to beat off the meat in order for the dish to turn out soft and juicy, but you should not overdo it. We will fix the shape of beef and bacon with a thread so that the served dish is not only tasty, but also beautiful. Thanks to the combination of fried bacon, beef and tender sauce, we get an incredibly fragrant delicious dish. Beef medallions in a creamy sauce are equally suitable for both a regular lunch and a festive dinner.
Beef medallions. Video recipe - YouTube
It is not for nothing that the tenderloin (fillet edge) is considered the most valuable and nutritious part of the carcass - dishes from it always turn out tender, fragrant and juicy. Beef tenderloin is especially appreciated by gourmets, from which you can cook a lot of mouth-watering dishes, for example, the so-called medallions. Beef medallions are a traditional gourmet delicacy of French cuisine, loved by many peoples. They are small chops that have a round shape (that's why, in fact, they are called that), fried in a pan or baked in an oven or slow cooker. It is always prepared from fresh products of the highest quality, served with vegetables - tomatoes, cucumbers, bell peppers, lettuce, broccoli or beans. Despite the fact that beef medallions are served in the most expensive and elite restaurants in many countries of the world, each of us can cook them in our own kitchen, there is nothing complicated about it. There are a huge number of different recipes for beef medallions - in a slow cooker, in the oven, with apples, mushrooms, under cheese, garlic, pepper, mustard sauces ... Today we offer a selection of the most successful, in our opinion, recipes and tell you in detail how to cook delicious medallions from beef. You can use any specific medallion recipe, or you can experiment by combining several of them at once. You can determine the quality by slightly pressing it with your finger - a fresh product will quickly restore its original shape. The thickness of unbeaten raw pieces should be approximately 1.5-2 cm.
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