Beef medallions with polenta

How to cook beef medallions?

Beef medallions go well with vegetables and rice. Meat breaded with breadcrumbs, ground nuts or sesame seeds, grain or corn flour and starch is especially tasty. To get a golden brown crust, the chops need to be blotted to remove the water. For a piquant taste, add red wine to the marinade.

The taste of the dish is also determined by the marinade for beef medallions. If the beef is tough, vinegar, soy sauce or fruit acid will soften it perfectly.
The meat will be juicier if you bake it in foil.
Do not add salt to the marinade, otherwise the meat will release juice and remain dry.
Creamy or sour cream sauce will help save dried out beef medallions; pour it over the chops and simmer in the oven for 20 minutes.

How to make beef apple medallions?

Beef apple medallions are tender and soft. This is the name given to the part of the carcass from the animal’s thigh muscle, where the meat is the most delicious. When purchasing a product, you need to pay attention to freshness; to do this, press your finger on the tenderloin. If the pulp quickly regains its shape, then the piece is of excellent quality. You should not take meat that is too dark, this means that it has been frozen more than once.

beef apple – 1 kg;
carrots – 2 pcs.;
tomato – 3 pcs.;
olive oil – 2 tbsp. l.

Cut the meat into pieces 2 cm thick.
Beat lightly and sprinkle with spices.
Fry on both sides for 8 minutes.
Sauté chopped onions and carrots in fat.
Add grated tomato, a little water, seasoning.
Simmer for 10 minutes.
Pour the dressing over the meat.

Beef tenderloin medallions - recipe

Experienced housewives advise preparing medallions from beef tenderloin to make it more tender; after beating, add lemon juice. Crushed garlic and grated ginger root, which are sprinkled on the chops, will help preserve the meat juice. The meat rubbed with spices is kept for 20 minutes, 5 minutes before the end you can pour dry wine for a piquant taste.

meat – 1 kg;
olive oil – 3 tbsp. l.;
pepper – 0.5 tsp.

Cut the meat into round pieces.
Lightly beat and rub with spices.
Leave for 20 minutes.
Beef medallions are fried in a frying pan for 5 minutes, then steamed for the same amount over low heat.

Beef medallions in creamy sauce

It is best to fry meat in olive or ghee; it is recommended to serve with dressing. Making beef medallions with sauce is very easy. You can make mushroom, cheese, garlic, mustard, fruit and berry. Gourmets recommend trying pomegranate sauce or guacomole. They also use ready-made ones: tkemali, satsivi, adjika, the simplest is cream sauce.

meat – 0.5 kg;
butter – 40 g;
vegetable oil – 30 g;
cream – 1 tbsp;
dry basil – 0.5 tsp;
vodka – 40 ml.

Cut the beef into 1 cm pieces
Fry on both sides.
Dissolve spices in cream.
Add vodka and set it on fire.
When it stops burning, pour in cream.
Simmer for 5 minutes.

Marbled beef medallions

A special delicacy is marbled beef, thanks to the small fatty streaks, the meat comes out very tender, juicy, and it is almost impossible to spoil such a piece. There is no need to beat off the pieces too much. To avoid splashing, the meat is wrapped in cling film before the procedure. It is recommended to fry marbled beef medallions in butter.

beef – 1kg;
butter – 2 tbsp. l.;
pepper mixture – 0.5 tsp.

Wash the beef, dry it, cut into 2 cm pieces.
Rub with a mixture of peppers, herbs and salt.
Marinate for half an hour.
Marbled beef medallions are fried for 5 minutes on each side.

Beef medallions with bacon

The table decoration will be beef medallions - recipe with bacon. The meat will be juicier if you wrap each piece with a strip of bacon, which can be easily tied with string. The “wrapper” will permeate the chops, giving them a smoky flavor. The flavor bouquet will be complemented by a special dressing of mustard, soy sauce and honey.

beef – 1kg;
bacon - 10 strips;
mustard – 2 tbsp. l.;
soy sauce – 1.5 tbsp. l.;
honey – 0.5 tsp;
vegetable oil – 50 g.

Mix mustard, soy sauce and honey.
Cut the beef into pieces, pour in the marinade.
Keep for 1.5 hours, turn over, marinate for the same amount.
Pat dry, rub with spices, and wrap each piece in bacon.
Fry until crusty.
Place in pan, bake for 15 minutes.

Beef medallions with mushrooms

Beef medallions with mushroom sauce get a rich and amazing taste. Champignons are more popular, but for flavor it is recommended to add at least a little forest mushrooms. Can be replaced with dried mushroom powder. To ensure that the chops are cooked equally, they are made of the same thickness; the distance can be measured with a culinary thread.

beef – 1kg;
mushrooms – 250 g;
tomato sauce – 0.5 tbsp;
wine – 80 ml;
chicken broth – 400 ml;
vegetable oil – 30 g;
olive oil – 30 g;
ground pepper – 0.5 tsp.

Wash the meat, cut it, sprinkle with salt and pepper.
Chop mushrooms and fry in butter.
Fry the beef pieces until crisp.
Cover with mushrooms and simmer for 10 minutes.

Beef medallions with vegetables

Beef medallions go well with a side dish of vegetables. There is a large selection: bell peppers, eggplants, zucchini. To make the meat more juicy, it must be brought to room temperature before frying. Herbs you can add are rosemary, thyme and basil. Mushrooms are added to complete the taste.

meat – 300 g;
pepper – 1 pc.;
tomato – 1 pc.;
garlic – 1 clove;
champignons – 100 g;
rosemary, basil, thyme - 1 branch each;
eggplant – 1 pc.;
zucchini - 1 pc.;
olive oil – 1 tbsp. l.

Cut the meat, season with spices.
Fry thyme, rosemary and garlic in hot oil until fragrant.
Fry the chops in the mixture for 2 minutes on each side.
Chop the vegetables into slices and sauté for 10 minutes.
Add soy sauce, stir.
Cover the meat and simmer for 10 minutes.

Beef medallions

We will need:

beef tenderloin bon fillet (whole)
pepper
olive oil - 3-4 tablespoons
cotton twine.

Step 1. Choose meat.

We take the bon fillet tenderloin - this is the posterior lumbar part of the carcass. During the life of the animal, this muscle tissue receives almost no physical activity, therefore it is the most tender and tasty.

“You can’t buy such meat in any meat department, because it is the most valuable part of the carcass. So come to the market, see who has the best meat, and order bon fillet. In general, girls, meat and husband must be chosen according to the same rules: if you like it, only then take it. But not like that, I grabbed what was left, or I still need to take something,” says Roman Dubnitsky.

Roman said another great thing that we know but is always nice to hear:

“They sell excellent meat in Kyrgyzstan. I like your meat better than in Kazakhstan.”

Please note that this dish requires fresh meat and cannot be frozen.

Step 2. Prepare the meat.

This step is the most important. Our task is to free our future medallions from films, veins and everything that will not be chewed.

To do this, place the tenderloin on the board in front of you and cut off the hanging parts (the so-called tongues and ears).

We hold the knife with the blade raised at a slight angle.

We pull the cut part with the non-working hand parallel to the table.

Now we cut a piece across the grain, 3-3.5 centimeters long. You will get 7-9 medallions from one piece of tenderloin.

Step 3. Shape the meat.

To prevent the medallions from losing their shape during processing, they must be tied tightly against the grain with twine, as if you were girdling meat. You can tie it in two knots or in a bow. The ends of the twine should not be very long, but there is also no need to try to cut them as short as possible.

Step 4. Salt and pepper.

The meat does not need any spices. Just salt and pepper. We take the most ordinary salt. Roman advises in this case to take non-iodized one, otherwise a metallic taste will appear. It’s better to salt with your hand rather than with a salt shaker, so the salt will spread more evenly. In this case, the hand should be 30 centimeters higher than the piece of meat (this is also necessary for uniform salting). But you can only pepper from a mill - otherwise the aroma of the spice will disappear.

Step 5. Fry the meat

Place a dry frying pan on the fire and heat it up. Then add a couple of tablespoons of vegetable oil. Warm up the oil. Now we fry our medallions on all sides. Turn over using tongs. On each side we hold for 20-30 seconds. In order for the meat to cook evenly, you will need about seven turns (five around the circumference, top and bottom).

This is a very important process, it is needed to “seal” the meat and prevent the juice from leaking out. The juiciness of our dish depends on this process. The main thing here is sound and color. The meat laid out in a frying pan (you can fry several pieces at once) should sizzle pleasantly. A fried piece of meat is a delight to the eye.

Step 6. Bake the meat.

Now the meat needs to be cooked. Place it from the frying pan on the grill, remove the twine and place it in the oven, preheated to 200 degrees, for 7-12 minutes (depending on the thickness of the medallion and the degree of desired roasting).

Don't forget to place a baking tray under the wire rack. If there is a convection mode, it is better to turn it on.

That's it, the meat is ready.

In the oven

The products are of high quality. Beef medallions from this manufacturer can be bought in almost any large store. They are sold chilled, in sealed vacuum packaging. The pieces have a beautiful rich color and sufficient marbling. Film and cores are missing. The label contains not only a beautiful photo of fried medallions, but also all the necessary information about the product: composition, calorie content, weight, production date, storage conditions. To cook in the oven you will need the following ingredients:

Soy sauce - 1 tbsp. l.
Onion head.
Mayonnaise - 30-40 gr.
Cheese (hard) - 50-60 gr.
Lemon juice - 1 tsp.
Mixture of peppers - to taste.
Any vegetable oil for frying.
Herbs: basil, rosemary - optional.

First of all, the pieces are marinated. To do this, the meat is slightly beaten and mixed with a mixture of soy sauce and lemon juice. Chopped herbs and pepper are also added here. All this “beauty” is infused for 20-25 minutes. The meat prepared in this way is fried over high heat for 1.5-2 minutes. You can use not only sunflower, but also olive or corn oil.

Advice! By quickly frying over high heat until golden brown, the meat juices remain inside. This greatly improves the taste of beef.

The bottom of the mold is greased with oil. Lay out apple pieces and spread mayonnaise on top. The top layer is onion rings and grated cheese. The form goes into the oven for 20 minutes. Temperature - 220 °C. If the dish burns, you can add a little water or broth. It is served with a vegetable side dish.

What is beef apple?

Meat medallions are a tasty and original dish that comes from French cuisine. It is a small round chop. Prepared from any meat. But the best option is beef apple, which is part of the hind leg.

It contains thin layers of fat, which dissolve during cooking and make the meat juicy and tender. Would you like to try this dish? Prepare medallions from the Miratorg apple.

This article outlines the most popular recipes for this French delicacy.

In the oven

The products are of high quality. Beef medallions from this manufacturer can be bought in almost any large store. They are sold chilled, in sealed vacuum packaging.

The pieces have a beautiful rich color and sufficient marbling. Film and cores are missing. The label contains not only a beautiful photo of fried medallions, but also all the necessary information about the product: composition, calorie content, weight, production date, storage conditions.

To cook in the oven you will need the following ingredients:

Soy sauce - 1 tbsp. l.
Onion head.
Mayonnaise - 30-40 gr.
Cheese (hard) - 50-60 gr.
Lemon juice - 1 tsp.
Mixture of peppers - to taste.
Any vegetable oil for frying.
Herbs: basil, rosemary - optional.

Advice! By quickly frying over high heat until golden brown, the meat juices remain inside. This greatly improves the taste of beef.

In a frying pan

Marbled beef medallions can also be cooked in a frying pan. The meat is marinated in the same way as in the previous recipe. After 30 minutes, the pieces are wrapped on the sides with strips of foil. This is done to preserve the shape of the finished dish. Medallions are placed on a hot frying pan with boiling vegetable oil. Quickly fry for 2-3 minutes.

After this, the fire on the stove is screwed on. The frying pan is covered with a lid. And the meat is stewed until ready. The dish is served with fresh, stewed or fried vegetables. You can eat medallions prepared in this way without a side dish.

In a slow cooker

Round beef tenderloin chops can also be cooked in a slow cooker. This way they will retain their juiciness and high taste.

meat medallions - 3 pcs.;
garlic - 1 clove;
ripe tomato - 1 pc.;
hard cheese - 50-60 gr.;
sour cream (20%) - 2 tbsp. l.;
salt, ground black pepper - to taste;
vegetable oil - 1 tbsp. l.;
herbs, seasonings.

Delicious recipe! Baking what is it

Wash the pieces of meat and dry with a paper towel. Rub all sides with a mixture of salt, pepper and seasonings. Let it brew for 15-20 minutes. After this time, pour vegetable oil into the multicooker cup and turn on the “Baking” mode. Heat the oil for a few minutes. Lay out the medallions. Fry them on each side (4 minutes).

Advice! The multicooker lid cannot be closed at this moment. Otherwise, the pieces will not acquire a beautiful golden brown crust.

Disable the "Baking" mode. Turn the pieces over. Add warm water (2 tbsp) or broth. Turn on the “Extinguishing” mode. Set the timer for 60 minutes. Close the lid and simmer the dish.

Half an hour after the start of cooking, the medallions must be turned over.

While the meat is being cooked, you should prepare the remaining ingredients. Squeeze the garlic into the sour cream and mix thoroughly.

Cut the tomato into medium-thick slices. Grate the cheese on a coarse grater.

Open the multicooker lid. Spread the sour cream and garlic mixture onto the medallions. Top with tomato slices and grated cheese. Add a little water and turn on the “Baking” mode again. Do not close the lid. Cook the meat in this mode for 7-8 minutes. Serve with herbs and vegetables. You can use French fries as a side dish.

With mushroom sauce

To prepare marbled beef medallions with mushroom sauce you will need:

round pieces of meat - 3 pcs.;
mushrooms (champignons, oyster mushrooms) - 300 gr.;
carrots - 1 pc.;
onions - 2 pcs.;
garlic (clove) - 1 pc.;
sour cream (20%) - 3 tbsp. l.;
butter - 50 gr.;
vegetable oil - 2-3 tbsp. for frying;
balsamic vinegar - 2 tsp;
sugar - ½ tsp;
salt - to taste;
favorite herbs and seasonings.

Wash the carrots, peel them, cut into slices. Onion (1 head) - in half rings. Salt and pepper the medallions and place in a container along with carrots and onions. Mix carefully. Pour balsamic vinegar, add herbs and seasonings. Place in the refrigerator for 30 minutes.

Advice! It is recommended to marinate beef before cooking. This is done to soften the fibers. After this procedure, the meat becomes tender and soft.

While the meat is marinating, prepare the mushroom sauce. Cut champignons or oyster mushrooms into small pieces. Heat a frying pan and add butter. Finely chop the second onion.

Fry it in oil until golden brown. Add mushrooms to the pan. Fry for another 3-4 minutes. Add sour cream, garlic, water or broth (50 ml), sugar. Cook covered for 6-7 minutes. Salt and pepper to taste.

Turn off the fire.

Quickly fry the pickled medallions on both sides over high heat. Add vegetables (carrots, onions) to the pan. Fry for 3 minutes. Remove the meat and continue cooking the vegetable mixture.

After 5-6 minutes, when the carrots become soft, turn off the heat. Pieces prepared according to this recipe are served in a plate with fried vegetables. Prepared mushroom sauce is poured on top. The dish looks festive and beautiful.

You will definitely want to take a photo of it.

In creamy sauce

Turn down or turn off the heat completely. Pour cognac or vodka (2 tbsp) into the medallions in a deep frying pan. Set the alcohol on fire. As soon as the flame goes out, add 20% cream (1 tbsp), salt, pepper, and seasonings to the meat. Turn on the stove and simmer until the creamy mass thickens.

Advice! Thyme is the best seasoning for this dish. It can be used fresh or dried.

For a side dish you can prepare boiled potatoes, pasta, buckwheat porridge. The meat is placed on a plate and poured with creamy sauce from the frying pan.

Delicious recipe! How to pickle grapes for the winter without sterilization

These delicious, appetizing medallions can be prepared using the above recipes. Any of these dishes is suitable for both everyday and holiday table. Bon appetit!

There are parts of the cow carcass that are valued by chefs more than others for the quality of the meat and its structure. One of these was called the “bull’s-eye”. There are many recipes in different cuisines of the world on how to deliciously prepare and serve this part of the carcass.

What it is?

The “bull’s eye” is the part of a cow’s body that is located on the outer side of the thigh. If you look at the meat, it’s hard not to notice how thin layers of fat are located inside. It is due to them that the meat retains its juiciness during frying.

Professional chefs recommend baking or stewing this part of the beef; in this form, the fibers are easily cut, the meat is especially aromatic and tender, awakening the appetite. It’s only better, of course, to buy a fresh product, not a frozen one, then the food from it will be incredibly tasty and healthy.

What can you cook?

It’s worth trying stuffed Mexican peppers with chopped beef and fried with vegetables. Taco soup is popular, and it always has a lot of spices. Bullseye beef can be turned into an amazing roast, kebabs or goulash. It is twisted into minced meat and made into meatballs, mushrooms and even pumpkin boats are stuffed with meat.

Pairs well with tenderloin cooked in sauce and spaghetti. The addition of mushrooms and beef creates a special aroma and taste of such a simple product. You can cook the broth, put fresh vegetables in it, do not fry the carrots and onions, but add them fresh, then the dish will acquire a different, previously unknown taste. Be sure to add a lot of greens.

Salads are made with beef, whether fried, boiled or steamed. You can add cucumber, bell pepper, green onions to the chopped meat and season it all with sour cream, mayonnaise or unsweetened yogurt.

Shashlik

If you want to pamper yourself with a delicious barbecue on the grill, then you won’t find a better cut of beef than the named cut of beef. And if you take veal, the meat will ultimately turn out even more tender. You must first distribute the coals so that on one side it is very hot, and on the other the temperature is approximately 80 degrees.

The meat is marinated in soy sauce overnight. You can use other marinades, but in no case should they be salted, because then all the juice will flow out and the beef will turn out tough. You can marinate in vinegar or lemon juice, but then the meat will acquire a characteristic aroma and become a little sour.

Delicious recipe! Teenager doesn’t want to learn what parents should do

You can place bacon between the pieces of beef to provide the necessary moisture. For the first few minutes, keep the skewers over high heat. After the crust appears, remove it to low heat so that the meat is ready.

Stewed "apple" beef

You can cook the specified part of the carcass with vegetables. To do this you will need:

0.5 kg of meat;
a few tablespoons of flour;
vegetable oil;
Bay leaf;
salt;
thyme;
black pepper;
beef broth (you can also use chicken broth);
carrots, cut into strips;
4 medium potatoes, peeled and diced;
4 onions, peeled and cut into rings;
2 stalks of celery.

“Apple” beef is washed and cut, rolled in flour. Heat the oil in a large frying pan, then set the heat to medium. Lay out the meat and fry it on all sides. Add seasonings and meat broth. Bring to a boil, reduce heat to low, cover with a lid and simmer for an hour and a half.

Add vegetables, cover and simmer for another 30 minutes or until tender. Add broth as needed. The bay leaf is removed before serving.

To learn how to cook beef baked with prunes and apples, watch the following video.

The apple has a beautiful round shape, making it ideal for baking. It contains thin layers of fat, which melt when cooked, making the meat especially juicy, aromatic and tender!

Storage mode: Refrigerated, 0°C + 4°C

Nutritional value per 100 g: Energy value 187 kcal Proteins -18.9 g Fats - 12.4 g

Carbohydrates - 0 g

Ingredients:

700 gr. beef
2 large onions
vegetable oil
1 tsp salt
1 tsp Sahara
0.5 tsp ground black pepper

Cooking method

We wash the beef under running cold water and remove the water with napkins.
For frying, cut the beef quite coarsely. If you cut it too finely, the meat will quickly lose moisture and become tough.
In a small cup, mix salt, sugar and pepper.
Sprinkle the resulting mixture generously over the pieces of beef. Thanks to a small amount of sugar, the meat cooks faster and becomes softer.
Pour vegetable oil into the frying pan. When the oil is hot enough, place the meat in the frying pan. Fry the beef over fairly high heat for 10 minutes. Stir the meat periodically to prevent it from burning.
When the pieces are lightly browned, add the onion, cut into thin rings, into the frying pan.
Reduce heat and fry beef and onions over medium heat. When the onion becomes soft and transparent, cover the pan with a lid and simmer for another five to ten minutes.
Let's try the meat.
If the beef cuts well and no blood flows from it, then the meat is ready. There is no need to fry beef for several hours; the longer the heat treatment, the drier and tougher the meat turns out.
Fried beef with onions served hot. As a side dish you can serve new potatoes, fluffy rice, spaghetti.
And the final touch is to decorate our tasty and aromatic dish with herbs.

The first delivery is free.

The minimum order amount is 1500 rubles.

If you placed an order before 12:00, we will deliver it the next day.

When ordering from 5000 rub. Delivery is free (more details).

Source: https://book-cooks.ru/jablochko-govjadiny-chto-jeto/

In a frying pan

In a slow cooker

Round beef tenderloin chops can also be cooked in a slow cooker. This way they will retain their juiciness and high taste.

meat medallions - 3 pcs.;
garlic - 1 clove;
ripe tomato - 1 pc.;
hard cheese - 50-60 gr.;
sour cream (20%) - 2 tbsp. l.;
salt, ground black pepper - to taste;
vegetable oil - 1 tbsp. l.;
herbs, seasonings.

Advice! The multicooker lid cannot be closed at this moment. Otherwise, the pieces will not acquire a beautiful golden brown crust.

Disable the "Baking" mode. Turn the pieces over. Add warm water (2 tbsp) or broth. Turn on the “Extinguishing” mode. Set the timer for 60 minutes. Close the lid and simmer the dish. Half an hour after the start of cooking, the medallions must be turned over. While the meat is being cooked, you should prepare the remaining ingredients. Squeeze the garlic into the sour cream and mix thoroughly. Cut the tomato into medium-thick slices. Grate the cheese on a coarse grater.

Recipe 8: Beef medallions cooked in bacon

Beef medallions are made from the most valuable part of the beef carcass, the tenderloin, which is why 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. Is the drool starting to leak yet? This is not surprising, because few people can resist delicious medallions. Therefore, we bring to your attention a recipe for making aromatic and appetizing beef medallions.

3 beef tenderloin medallions
A few strips of bacon
1 small onion
1 clove of garlic
1 tablespoon butter, always unsalted
Olive oil
Spices to taste
culinary rope

The cooking recipe, although not complicated, requires a lot of attention. You should follow all the given instructions and recommendations, and only then will you be able to enjoy the taste of unsurpassed meat lumps. To begin with, each piece of meat must be carefully beaten. After which the medallions are wrapped in bacon. To give the correct shape, each of the medallions must be tied with a rope. Also, don’t forget about adding salt and pepper.

At this time, you need to thoroughly heat the frying pan and pour a small amount of olive oil into it. Place the meat in the frying pan and press it firmly, without moving it to the sides.

So it should be fried for two minutes, after which the same manipulations must be carried out on the meat on the other side. After this, you need to fry the meat in a frying pan on all sides for about one minute.

At the same time, add butter and a crushed clove of garlic to the frying pan. It is necessary to pour oil thoroughly.

Now you need to cut the onion into half rings and add it to the frying pan. You need to fry it for a few minutes until it becomes crispy. Pour the resulting sauce over the meat generously. To get more flavor, you need to sprinkle the meat with good cognac or rum. We set fire and wait until all the alcohol burns out.

After this, you need to transfer the meat to the grill.

You can start preparing the sauce. To do this, add a small amount of red wine, as well as fatty milk, to the frying pan in which the meat was cooked.

veal (tenderloin) - about 700g; for the sauce: lemon (juice) - 1 pc.; cognac - 100 ml; soy sauce - 3 tbsp. l. (taste); honey (or sugar) - 2 tbsp. l. Rinse the tenderloin, dry it with a napkin, cut off all the films, then cut into medallions 1-1.5 cm thick. For the sauce, mix all the ingredients listed in the recipe in a small saucepan (heavy, with a thick bottom and walls) and cook over low heat until the sauce

Yes, yes, I made a mistake - the sauce is indeed orange. And it is red because there were only blood oranges on hand. True, this did not affect the taste. The dish turned out simply wonderful and, most importantly, quickly. Since pork tenderloin is a tender and capricious product, it is fried for a short time over high heat. To forestall questions, I will say: yes, in 2-3 minutes on each side it is fried until done. Ingredients: 1 pork tenderloin (about 500 g) 3-4 oranges lemon 1 clove Enlarge You will need: pork (carbonate) - 400 g; cheese (preferably cheddar) - 50g; walnuts (ground) - 2 tbsp. l.; vegetable oil - 1.2 tbsp. l.; salt, ground black pepper - to taste; sour cream - 1 tbsp. l. Cut the carbonate across the grain into medallions - round slices 1-1.5 cm thick. Beat each medallion a little, then fry in a hot, oiled frying pan for 2 minutes on each side. When turning over, you will need: pork (carbonate) - 400g; cheese (preferably cheddar) - 50g; walnuts (ground) - 2 tbsp. l.; vegetable oil - 1.2 tbsp. l.; salt, ground black pepper - to taste; sour cream - 1 tbsp. l. Cut the carbonate across the grain into medallions - round slices 1-1.5 cm thick. Beat each medallion a little, then fry in a hot, oiled frying pan for 2 minutes on each side. When turning over, add salt and interesting and tasty recipe Ingredients for the recipe: 300 g veal meat 60 g mushrooms 1 large onion 1/2 bell pepper 1/2 tsp. Provençal herbs bunch of parsley 2 - 3 cloves garlic 1 tbsp. l. breadcrumbs zest of one lemon 1 tsp. mustard 150 ml broth vegetable oil for cooking 1 large zucchini pepper salt Cooking recipe: Fry the onions and peppers in a frying pan, having first finely chopped them. Add mushrooms, salt, pepper, Provençal herbs, parsley. Fry everything together a little more. Place the filling on a plate, add Enlarge You will need: veal (flesh) - 700g; fresh mushrooms (champignons) - 300g; walnuts - 80g; sweet red pepper - 1 pc.; onion - 1 pc.; egg - 2 pcs.; salt, ground black pepper - to taste; butter for frying; breadcrumbs - 1 tbsp. l. Cut the veal into pieces, pass through a meat grinder twice or grind in a food processor. Wash the mushrooms, select 7-10 medium-sized mushrooms and set aside

Our dear guests!

It's no secret that we all love to eat well, and one of our favorite dishes is Veal medallions with cognac sauce. Therefore, many people, especially our beloved women, sooner or later wonder: . A simple recipe was written especially for you, which briefly and clearly explains how to cook Veal Medallions with cognac sauce at home. Here, all the recipes are written in simple, understandable words, so even the most inept cook can easily prepare Veal Medallions with cognac sauce

.
For this purpose, special recipes have been created with detailed photographs and step-by-step descriptions of the preparation steps. By following the written recipe, you can easily prepare this delicious dish and feel its beneficial properties and impeccable taste. If you, dear readers, after viewing this material, still do not understand how to cook Veal Medallions with cognac sauce
, then we suggest you look at our other recipes.

Veal medallions are a magnificent and original holiday meat dish. Therefore, when preparing it, you must try to ensure that it turns out not only tasty, but also aesthetically beautiful.

With mushroom sauce

To prepare marbled beef medallions with mushroom sauce you will need:

round pieces of meat - 3 pcs.;
mushrooms (champignons, oyster mushrooms) - 300 gr.;
carrots - 1 pc.;
onions - 2 pcs.;
garlic (clove) - 1 pc.;
sour cream (20%) - 3 tbsp. l.;
butter - 50 gr.;
vegetable oil - 2-3 tbsp. for frying;
balsamic vinegar - 2 tsp;
sugar - ½ tsp;
salt - to taste;
favorite herbs and seasonings.

Advice! It is recommended to marinate beef before cooking. This is done to soften the fibers. After this procedure, the meat becomes tender and soft.

While the meat is marinating, prepare the mushroom sauce. Cut champignons or oyster mushrooms into small pieces. Heat a frying pan and add butter. Finely chop the second onion. Fry it in oil until golden brown. Add mushrooms to the pan. Fry for another 3-4 minutes. Add sour cream, garlic, water or broth (50 ml), sugar. Cook covered for 6-7 minutes. Salt and pepper to taste. Turn off the fire.

Veal medallions recipe with herbs

Do you want your medallions to be not only juicy, but also aromatic? Add fresh rosemary or thyme. Do it this way: “cover” each medallion with a sprig of rosemary and thyme. Secure with a thread and fry first over high heat until crusty. Reducing the heat, add a generous dollop of butter and a few cloves of garlic to the pan. Continue frying the meat, pouring hot oil over it. Cook for 8-10 minutes, then transfer the juicy and fragrant medallions to presentation plates, discarding the herbs. Marbled beef steaks are prepared using the same recipe. Read our blog for a detailed recipe for steak with herbs in a frying pan.

In creamy sauce

Cooked beef apple, cut into round pieces, goes well with a creamy sauce. The meat must be fried on both sides in any vegetable oil for 4-5 minutes. It is desirable that a beautiful tanned crust forms on its surface. Turn down or turn off the heat completely. Pour cognac or vodka (2 tbsp) into the medallions in a deep frying pan. Set the alcohol on fire. As soon as the flame goes out, add 20% cream (1 tbsp), salt, pepper, and seasonings to the meat. Turn on the stove and simmer until the creamy mass thickens.

Advice! Thyme is the best seasoning for this dish. It can be used fresh or dried.

For a side dish you can prepare boiled potatoes, pasta, buckwheat porridge. The meat is placed on a plate and poured with creamy sauce from the frying pan.

These delicious, appetizing medallions can be prepared using the above recipes. Any of these dishes is suitable for both everyday and holiday table. Bon appetit!

Only at first glance it may seem that a dish with such an unusual name is difficult to prepare, but in reality this is not at all the case. The recipe for making beef medallions is very simple; they are prepared from tenderloin or apple, wrapped in bacon and served with sauce so that the meat is not dry. Surprise your family and friends with a gourmet dish that is so easy to prepare at home.

What is the recipe for making veal medallions?

For medallions (beef, pork, and veal) you need very fresh and high-quality premium meat. If you buy a tenderloin, you definitely can’t go wrong. Medallions are a delicious dish; saving money by buying cheaper meat means ruining the dish. If you cook according to the rules, then the only suitable part of the carcass is the tenderloin, fillet. The meat is the most juicy and tender, with a minimum of connective tissue, and you can cut it into beautiful, neat rounds that will retain their shape well (and the appearance is very important for this festive dish). Veal fillet, thoroughly cleaned of films, is cut strictly across the fibers into circles about one and a half to two centimeters thick. No need to hit. Sometimes it is advised to tie each round piece around the perimeter with twine to better retain its shape (personally, I can do without these difficulties).

In the classic French version, medallions are necessarily marinated before frying. Not long - about 10 minutes. The marinade is “gentle”, no vinegar and onions: only olive oil, pepper, and in the traditional recipe - a little rosemary or thyme (depend on how you like it). Whether to salt the marinade or not is a controversial issue. I read an opinion that you shouldn’t salt them at all until they are completely fried, then they will turn out more juicy (salt helps that when frying, a lot of juice is released from the meat, and it will come out dry). But personally, I add a little salt to the marinade - I haven’t noticed that it does any harm, but it turns out tastier. What you should never do is rub pieces of meat with salt and pepper.

The main subtlety is in the frying process itself, it should be fast. I fry them in a heavy, heavy-bottomed cast-iron skillet. You can probably fry it in a grill pan (I’ll definitely try it when I get one). Heat the frying pan properly, pour in vegetable oil (ideally olive oil). Fry for a couple of minutes until a golden brown crust forms, turn over, put a piece of butter on top of each medallion and fry the other side (also 2 minutes). Turn over again, reduce the heat a little - and fry again on each side for a couple of minutes, be sure to pour heated oil on top. If you want to get a spicy holiday dish, at the very end of frying, sprinkle the meat with a little cognac and continue frying for another minute. This is a subtlety very characteristic of French cuisine.

Remove the frying pan with fried medallions from the heat. After 5 minutes, the medallions can be placed on a dish and served with sauce to taste (sweet and sour, spicy, tender creamy with mushrooms - whatever you like). As for the side dish, there are a lot of options (for example, fried or baked potatoes in halves, grilled vegetables, mushrooms, vegetable salads, etc.).

How to cook beef medallions

When choosing meat, it is better to give preference to fresh meat from young animals. Medallions are prepared from a part of the carcass such as tenderloin or bull's-eye (the muscle of the outer thigh). In extreme cases, you can use frozen meat, but this will affect the structure and taste of the finished dish. There is no need to beat the tenderloin, it is already very tender. If you use other meat, then it must be beaten evenly, first wrapped in cling film.

Beef should be cut across the grain. If you can’t cut out a beautiful medallion, then make minced meat, then form round cutlets. In restaurants you can also find medallions made from minced meat. They are also called lazy. You can make the meat even more tender by marinating. Also, after frying, sauces are prepared based on meat fat, mainly with the addition of wine and cream.

Description of preparation:

It is not at all necessary to go to a restaurant when you want to eat something delicious and feel like a real aristocrat, because some French cuisine can be made independently.
This simple recipe for veal medallions is one of those dishes that does not require any special skills to prepare; you only need the desire to please yourself and your loved ones. Therefore, I suggest that you do not wait for some holiday or suitable occasion, but prepare veal medallions at home and arrange a small surprise for your household or your significant other. Purpose: For lunch / For dinner / For a festive table / Festive lunch Main ingredient: Meat / Veal Dish: Hot dishes Geography of cuisine: French

Beef tenderloin

Time: 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 137 kcal/100 grams.
Purpose: for lunch, dinner.
Cuisine: French.
Difficulty: medium.

A classic recipe for beef tenderloin medallions with wine. The special taste of the dish is given by the presence of mushrooms, a mixture of three types of oil and tomato sauce. The medallions come out with a delicious golden brown crust. They are best served hot, as the flavor of the beef and sauce will be better revealed. The dish goes well with dry red wines.

Ingredients:

beef tenderloin – 1 kg;
champignons – 250 g;
chicken broth – 250 ml;
tomato sauce – 100 g;
wine – 70 ml;
butter – 40 g;
sunflower oil – 20 ml;
olive oil – 20 ml;
spices - to taste.

Cooking method:

Cut the tenderloin into medallions and season with salt and pepper.
Cut the mushrooms into thin slices.
Heat the sunflower oil in a frying pan, add the meat and fry the slices for 2 minutes on both sides.
Transfer the meat to a plate as shown in the photo.
Add olive oil and butter to the pan where the steaks were fried.
When the mixture is hot, fry the mushrooms with a pinch of salt until golden brown.
Add the tomato sauce, after a couple of minutes, when it has warmed up, pour in the wine, reduce the heat and evaporate.
When the wine has evaporated, add the chicken broth. It should reduce in volume by half during cooking.
Return the beef to the pan and simmer in the resulting sauce for 5-7 minutes.
Serve the dish hot.

NO LOANS

Medallions are prepared from the most tender and delicious meat of beef or veal, from tenderloin, and only from it. The meat according to this recipe turns out to be very tender, soft, the main thing is not to dry it out in the oven. Select the degree of roasting: Medium Well (almost done) or Medium Done (done), the presence of blood in the medallions is unnecessary. The meat does not have to be fresh; you can even take frozen meat, but it is of good quality. A standard beef tenderloin usually yields 6-7 medallions, and a standard veal tenderloin produces 3-4 medallions. For medallions, only the middle part of the tenderloin is taken, the tails (outer parts) of the tenderloin are cut off, they can then be used for barbecue or beef stroganoff.

Product set:

Beef or veal tenderloin - 500-700 g;

Butter - 40-50 g;

Olive oil - 10-20 g;

Salt, ground black pepper - to taste;

Fresh or dried rosemary - 2-3 sprigs.

Recipe for veal medallions with rosemary:

Let's prepare the meat for the medallions. Wash the tenderloin, dry it, cut off all the membranes and fat, cut off the outer parts, cut the remaining meat across the grain into pieces 5-6 cm wide, this will be the height of the medallions. Salt and pepper the prepared tenderloin pieces, brush with olive oil on all sides and let sit at room temperature for 15 minutes. This meat does not need additional flavor enhancement due to seasonings, especially since it will subsequently be cooked with rosemary sprigs.
At this time, you need to preheat the oven to 180-200 degrees, and also put a frying pan on the stove to heat up. It is convenient to use a frying pan with a grill surface for cooking meat. Lightly grease the grate of the frying pan with olive oil, place the medallions on the grill surface and fry for 2 minutes on each side, until beautiful stripes form on the meat, the frying pan must be very hot, this way we seal the meat with strong frying so that during further cooking it does not lost its meat juices.
Next, you need to place the meat on a baking sheet along with sprigs of rosemary and pieces of butter. You can put a small piece of butter on each medallion. This will allow the meat not to dry out and be imbued with a creamy taste. Keep in a hot oven for 10-12 minutes.
After cooking, the medallions should rest a little, stand on a baking sheet covered with foil for about 10 minutes, or leave them in the turned off oven for the same amount of time. When serving, drizzle with melted butter.

VKontakte
LiveJournal

Popular recipes:

Canned Peaches Pie

Salad with chicken liver in balsamic caramel with pear and orange

Curd cookies “Ears”

Beef apple

Time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 159 kcal/100 grams.
Purpose: for lunch, dinner.
Cuisine: French.
Difficulty: medium.

An unusual name for a part of the carcass, “beef butt” is a muscle on the outer thigh. This meat makes delicious medallions. Beef goes well with vegetables in any form. According to this recipe, the pulp is served with stewed vegetables. Beef apple also goes well with pickles and fresh vegetables. Rice and other grains can be served as a side dish.

Ingredients:

beef apple – 1 kg;
vegetable oil – 60 ml;
onions – 4 pcs.;
pickled tomatoes – 4 pcs.;
carrots – 2 pcs.;
salt, seasonings - to taste.

Cooking method:

Cut the beef apple into round portions.
Beat on all sides with a kitchen hammer or the back of a knife.
Heat vegetable oil, place beef in a frying pan and fry for 4 minutes on each side until crust appears.
Transfer the contents of the pan to a plate.
Peel the onion and cut into thin rings.
Remove the skin from the carrots, rinse well, cut into slices.
Heat a little sunflower oil in a saucepan and fry the vegetables for 5-7 minutes.
Peel the marinated tomatoes and add to the saucepan.
Add some water, add salt, seasonings and stir.
After 10-15 minutes, add the beef apple to the vegetables and simmer for half an hour.
Use the vegetables from the sauce as a side dish.

Beef medallions with vegetables

What do you need:

500 g tenderloin;
2 carrots;
3 tomatoes;
2 tbsp. l. sunflower oil;
salt, spices - optional.

Preparation:

Rinse the meat well and divide into small pieces.
Each of them is easy to beat with a chef's hammer and season.
In a frying pan with oil, saute the onion until it turns golden.
Add carrots, grated on a coarse grater, and cook for another 1 minute.
Peel the tomatoes (to make this easier, shallow cuts are made on the fruits, pour boiling water over them, after which the peel is easily removed), cut them into cubes.
Add the tomatoes to the rest of the vegetables, stir, and simmer with the lid closed for 5 minutes.
Heat vegetable oil in a separate frying pan and fry the medallions for 4-5 minutes on each side.
Place the medallions on plates, top them with vegetable dressing, and serve.

In creamy sauce

Time: 50 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 184 kcal/100 grams.
Purpose: for lunch, dinner.
Cuisine: French.
Difficulty: medium.

Beef pulp goes well with creamy sauces. This recipe uses heavy cream to make it. It is better to take a product with a fat content of 30%. Then the dish will have a pronounced creamy taste. In some cases, cream is replaced with full-fat milk. To prevent the medallion from falling apart during frying, it is tied with food thread and removed before serving.

Ingredients:

filet mignon – 800 g;
wine – 50 ml;
cream – 50 ml;
butter – 40 g;
bacon - 4 strips;
garlic – 2 teeth;
onion – 1 pc.;
salt, pepper - to taste.

Cooking method:

Cut the filet mignon across the grain into pieces 7-8 cm in diameter.
Beat the pieces with a mallet or the back of a knife.
Wrap bacon around each piece to create a round shape and secure with string as shown in the photo.
Heat oil in a frying pan.
Peel the vegetables, cut the onion into thin rings, chop the garlic in any convenient way.
Fry the beef on all sides for 3 minutes, including the sides.
Add vegetables to the pan and simmer everything together.
Carefully remove the threads, pour in wine and cream, simmer until thickened.
Before serving, pour the resulting sauce over the meat and garnish with herbs.

Veal medallions in cream sauce

Beef medallions are usually served with sauce. We offer you a recipe for juicy medallions in a frying pan with a delicate sauce. Prepare and properly cut the fillets into medallions. Season them with salt and pepper and place in a hot frying pan. Cook for 3 minutes on each side, turning carefully with tongs. Be sure to “seal” the meat on the sides. Transfer the finished veal medallions to a plate, leaving to rest under foil. In the same pan, fry finely chopped shallots and pressed garlic. Add cream, reduce heat and heat until thick. Season the finished cream sauce with ground white pepper and salt. Pour it over the finished juicy veal medallions and serve with mashed potatoes or risotto.

In a frying pan

Time: 1 hour.
Number of servings: 2 persons.
Calorie content of the dish: 167 kcal/100 grams.
Purpose: for lunch, dinner.
Cuisine: French.
Difficulty: medium.

You can fry beef medallions in a regular frying pan, or use a grill. When cooking steaks on a grill pan, a delicious crust with characteristic stripes is formed. Marbled beef slices are marinated in soy sauce. You can use the classic type, mushroom or garlic, to suit your taste. The steaks are medium rare with a pink layer inside.

Ingredients:

beef tenderloin – 500 g;
soy sauce – 50 ml;
olive oil – 20 ml;
garlic – 6 teeth;
salt, pepper - to taste.

Cooking method:

Trim the fillet edge and remove as much veining as possible.
Cut medallions 1.5-2 cm thick.
Place the meat slices in a separate bowl, pour in soy sauce, squeeze out the garlic, leave a couple of cloves whole.
Stir and refrigerate for 30 minutes.
Grease a grill pan with oil, add coarsely chopped garlic, and heat well.
Arrange the steaks and sear over medium heat for 3 minutes on each side.
Salt the meat if the soy sauce is not salty.
Serve the dish with potatoes, fresh vegetables or pickles.

Recipe 7: Beef medallions in mushroom sauce

A classic meat dish, and quite versatile for both entertaining guests and serving at home. Beef medallions in mushroom sauce are your lifesaver in the kitchen.

300 gr. veal
200 gr. champignons
3 tomatoes
50 ml. cream
1 onion
5 gr. thyme
10 gr. cilantro
pepper

For the sauce - place a sprig of thyme in vegetable oil for a few minutes for aroma, then fry the onions, cut into small cubes, in this aromatic oil, then add the champignons, pour in the cream.

Fry the lightly pounded veal tenderloin in a grill pan for 10-12 minutes.

Then place the medallions in the sauce and simmer for several minutes.

The dish is ready, bon appetit!

In a slow cooker

Time: 1 hour 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 151 kcal/100 grams.
Purpose: for lunch, dinner.
Cuisine: French.
Difficulty: medium.

With the advent of the multicooker, cooking many dishes has become more accessible. At the same time, they have a richer taste and are somewhat healthier than food cooked in a frying pan. To create this dish, any multicooker that has a baking mode is suitable. After the beep, be sure to check the beef is done. If the meat juice is clear, then you can safely serve it, otherwise it needs to be cooked further.

Ingredients:

beef tenderloin – 500 g;
hard cheese – 150 g;
milk – 100 ml;
sour cream – 100 ml;
butter – 20 g;
garlic – 4 teeth;
tomatoes – 4 pcs.

Cooking method:

Salt and pepper the raw medallions, place them on the bottom of the bowl in one layer and fry in butter in the “Fry” mode for 4 minutes on each side. The lid must be open.
Then brush each layer of fried beef with sour cream and garlic, place sliced tomatoes on top and sprinkle with grated cheese.
Fill the contents of the multicooker with milk and close the lid.
Set the “Baking” mode and cook for 1 hour.

In the oven

Time: 1 hour 15 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 152 kcal/100 grams.
Purpose: for lunch, dinner.
Cuisine: French.
Difficulty: medium.

Beef tenderloin cooked in the oven has a special taste and aroma. This recipe involves baking with sauce. Onion creamy dressing can be prepared separately, in a frying pan. In this case, the tenderloin will not be saturated with these flavors, but will cook in its own juices. To enhance this meaty taste, you can fasten the slices not with a rope, but with food foil.

Ingredients:

beef tenderloin – 600 g;
red wine – 130 ml;
cognac – 80 ml;
olive oil – 80 ml;
cream – 70 ml;
butter – 20 g;
bacon - 3 strips;
onion – 1 pc.;
garlic – 1 tooth;
salt, ground black pepper - to taste.

Cooking method:

Rinse the tenderloin under cold water and pat dry.
Cut into slices, beat lightly.
Wrap each slice in bacon and secure with string.
Sprinkle with salt and pepper.
Heat a frying pan well with olive oil.
Place the beef steaks, press lightly, fry for 3-4 minutes on each side.
Turn over again and fry for 2 minutes on both sides.
Grease a baking tray with butter and place medallions on it.
Peel the onion, cut into half rings, place on top of the meat slices.
Pour the contents of the baking sheet with cognac, red wine, and sprinkle with garlic.
Bake in an oven preheated to 180°C for 30 minutes.
After 10 minutes of cooking, take out the baking sheet, pour cream over everything, and cook for the remaining time.
Before serving, top the slices with the onion sauce.

How to make beef medallions in creamy mushroom sauce

Components:

beef pulp – 600 grams;
cream - 120 ml;
mushrooms – 400 grams;
tomatoes – 5 pieces;
onion – 1 piece;
10 grams of thyme;
20 grams of cilantro;
a little salt;
ground black pepper;
vegetable oil.

Cooking period: 40-60 minutes.

Nutritional value per 100 grams – 165 kcal.

How to prepare the dish:

Rinse the mushrooms and cut into thin slices;
Remove the skin from the onion and chop it into small squares;
Add a little vegetable oil to the frying container, put it on the stove and heat it up. Be sure to add a couple of sprigs of thyme to the oil to add flavor;
Take out the thyme, add onion pieces into hot oil, mix everything;
Next, add the mushroom slices, mix and continue cooking;
Fill all the ingredients with cream, add salt, pepper and leave to simmer;
Cut the beef pulp into several medallions, beat them a little;
If you have a special grill pan, grease it with vegetable oil, place it on the fire, add slices of meat and fry on each side for 1-2 minutes;
Next, add the fried steaks and creamy sauce with mushrooms;
Let it simmer for 10 minutes;
Place the finished medallions on a plate, add cut tomatoes and pour creamy sauce with mushrooms over them.

Article on the topic: How to bake Karelian “Kalitki” from rye flour with potatoes

Juicy beef medallions with spicy sauce

Time: 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 158 kcal/100 grams.
Purpose: for lunch, dinner.
Cuisine: French.
Difficulty: medium.

For lovers of meat with sweet and sour sauce, this recipe for preparing beef medallions is suitable. The characteristic sweetness comes from the apple, and the sourness from the cherry. The berries must be seedless. You can use either fresh or frozen cherries. Before cooking, you should defrost the berries, remove excess moisture, then place them in a frying pan to prepare the sauce.

Ingredients:

beef tenderloin – 1 kg;
dry red wine – 100 ml;
cherry – 60 g;
vegetable oil – 40 ml;
apple – 1 pc.;
spices - to taste.

Cooking method:

Cut the beef fillet across the grain and form into medallions.
Lightly beat and add barbecue spices.
When the meat is soaked, fry it in vegetable oil on both sides until cooked.
Fry the apple pieces together with the beef.
Transfer beef to a plate.
Place pitted cherries in a frying pan, pour in wine, season with black and red pepper, stir and evaporate a little.
Before serving, pour the sauce over the beef.

Cooking juicy veal medallions at home

Veal medallions are prepared from the sirloin parts of the carcass, which are least exposed to stress during the life of the bull. Of course, preference is given to beef tenderloin. The meat from the under-ridge part is lean, but very tender, and does not require softening or marinating. Before preparing veal medallions, the tenderloin must be thoroughly cleaned. If this is not done, the films and connective tissues will shrink under the influence of temperature and “squeeze” the juice out of the meat. If this is your first time buying beef tenderloin, learn how to properly trim and cut it into steaks in this article. Juicy veal medallions are prepared from other loin parts: neck, shoulder and rump. Try to choose meat without veins or membranes, otherwise you will have to work on stripping it. Choose aged meat for steaks - it is softer and more tender due to the natural fermentation of muscle fibers. There is no need to marinate the sirloin medallions, but if you are using tougher beef, we recommend preparing a marinade for the veal medallions. The basic marinade for beef steaks is a mixture of fresh spices and olive oil. For a spicy kick, add pressed garlic or grated ginger root. Balsamic vinegar, soy sauce and fruit acids soften meat well. However, try to marinate the medallions for no more than 2 hours. Before frying, blot them thoroughly with a napkin: if the surface of the meat is dry, a crust will form on it faster. Read detailed recipes for delicious marinades for meat here. Cooking veal medallions step by step Prepare tenderloin or any other veal fillet. Remove all membranes, veins and connective tissue from the meat. Blot from moisture and cut into portions at least 2 cm thick. Do not use less - there is a risk of drying out the tender medallions of beef tenderloin. Marinate the meat as desired, leaving it at room temperature. If you plan to put it in the refrigerator, be sure to remove it back 40 minutes before you start cooking. You cannot fry cold beef medallions in a frying pan. Use a non-stick pan. A grill pan will also work. In the first case, heat a spoonful of oil in a frying pan. You can use a mixture of different oils. For example, olive and cream or olive and sesame. If you are cooking medallions on a grill pan, brush each piece of meat with oil. The good thing about this recipe for cooking medallions in a frying pan is that the meat cooks very quickly. The beef is first fried until crusty, and then placed in an oven preheated to 180 degrees for another 10-20 minutes. Remember: the juiciest veal medallions are cooked to medium rare. 5. Before serving medallions, give them 5 minutes to “rest” - the finished dish will be more juicy. How to deliciously prepare medallions: chefs' advice - cut the meat correctly: try tying the tenderloin with culinary thread, making equal indentations. Using these indentations it will be easier to cut medallions of the same thickness; - so that they keep their shape and do not deform during frying, secure each of them with a thread or a foil ring; - butter added to freshly prepared medallions will give them a creamy aftertaste.

Recipe for beef medallions in bacon with wine sauce

Time: 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 144 kcal/100 grams.
Purpose: for lunch, dinner.
Cuisine: French.
Difficulty: medium.

Delicious recipe for beef medallions in bacon. Shallots give the dish a special taste. A sauce based on beef broth and dry red wine makes the meat more juicy. Together they form a harmonious taste ensemble. The beef is wrapped in bacon so that the medallion holds its shape and is not dry. In addition, these ingredients combine well in taste.

Ingredients:

beef tenderloin – 800 g;
dry red wine – 400 ml;
beef broth – 400 ml;
butter – 80 g;
flour – 20 g;
cumin – 5 g;
bacon - 4 strips;
garlic – 4 teeth;
shallots – 3 pcs.
salt, pepper - to taste.

Cooking method:

Cut the tenderloin into 8 round medallions as shown in the photo.
Beat lightly, sprinkle with salt and pepper.
Cut each strip of bacon in half and wrap the half around a piece of beef.
Melt half the butter in a frying pan, fry each piece for 2 minutes on both sides.
Transfer the beef to a plate and cover with foil to keep warm.
Add the remaining butter to the pan, squeeze out the garlic, finely chopped shallots and cumin. Simmer until the onion is soft, about 3 minutes.
Add flour to the sauce, stir until no lumps remain.
Pour in the broth and wine.
Simmer for about 12 minutes, stirring constantly, until the sauce thickens and reduces in volume.
Before serving, warm the beef with the sauce.

Recipe 6, step by step: how to cook beef medallions

Today I propose to prepare delicious soft beef medallions. Many people don’t make them because they don’t know how to make them tender and soft. But I will help you with this. For cooking, we choose beef or veal tenderloin, this part of the carcass is perfectly fried and is not tough, it chews well. Medallions can be served with a salad with vegetables and feta cheese, and any sauce will be appropriate in addition, for example, it can be prepared based on cream and your favorite cheeses, add herbs, onions or garlic. It is also very tasty to add fluffy mashed potatoes or baked potato chunks as a side dish to meat; adherents of proper nutrition can add steamed asparagus. Beef or veal must be present in any person’s diet, so 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 by cutting a few good pieces from the tenderloin. For medallions, I suggest not marinating the meat in order to fully enjoy the taste of the beef; we will save the marinades for other occasions. Also prepare twine - a tight, rigid thread. Rinse and dry the meat. Then sprinkle the meat with table 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 using patting movements.

Take a stiff thread and tie it around each piece of beef. If you don’t have stiff thread in stock, then you can simply take food foil, fold it in several layers, and wrap the meat.

Place a frying pan with vegetable oil on the stove and heat the oil properly. Transfer the pieces of meat into the frying pan.

Fry the meat on each side for exactly three minutes, the heat should be moderate.

Also, don’t forget to brown the meat on the sides.

That's all, now transfer the meat to a plate and serve, add sauce and side dish to taste.

Five secrets of delicious medallions

To ensure that the beef medallions prepared by your own hands are perfect in taste and technique, use five secrets from professional chefs:

Do not salt the meat before cooking. It will immediately release the juice and turn out very dry. Add salt after the crust has formed golden brown.
Prepare breaded medallions. For this, regular breadcrumbs or ground nuts, sesame seeds, chickpea flour, rice flour or corn starch are suitable.
Wet meat does not form a golden brown crust. Dry marinated meat or pieces of beef without pre-treatment with a paper towel and only then fry.
If the meat turns out dry, then pour it with creamy or sour cream sauce and put it in the oven for 20 minutes at a temperature of no more than 120°C. The beef will become more juicy.
Check the meat for doneness using a toothpick or wooden skewer. If the juice at the puncture site is clear, then the medallions are ready.

How to make delicious turkey medallions

Despite the fact that turkey is a lean type of meat, it can also be used to make soft and juicy medallions if the turkey is well beaten and marinated before cooking.

For the marinade in 3 tbsp. l. olive oil, add chopped garlic clove, ½ tsp. ground black pepper and salt (or without it), a quarter cup of grated Parmesan and 1 tbsp. l. a mixture of any dried herbs, such as basil, thyme and marjoram.

Make medallions from 0.5 kg of fresh turkey, soak them in the marinade and put them in the refrigerator for half an hour. Bake the medallions in the oven for 20 minutes at 180°C, turning them once, until golden brown. Serve medallions with berry sauce, for which remove 200 g of sour berries from the stems, mix with the juice and zest of one orange, ½ tsp. grated ginger, a glass of water and any spices such as pepper, cardamom, nutmeg and cloves. Cook the sauce for about 5 minutes, and then combine it with 1 tbsp. l. sugar and cook for another 15 minutes. If you are preparing a dish for adults, you can add 1 tbsp to the gravy. l. cognac - it will add piquancy and an unusual aroma to the sauce. Also, ready-made medallions can be baked in the oven for 5–8 minutes under a cap of pineapple ring and grated cheese.

Let the finished medallions rest a little under foil for 5 minutes, and then serve with sauce and fresh berries.