Fillet Mignon Steak | Alex French Guy Cooking | #MyFoodMemories | AD
Beef medallions: original proven recipes
Tenderloin (sirloin edge) is not without reason considered the most valuable and nutritious part of the carcass - dishes from it always turn out to be tender, aromatic and juicy. Beef tenderloin is especially appreciated by gourmets, from which you can prepare a lot of mouth-watering dishes, for example, the so-called medallions.
Beef medallions are a traditional exquisite delicacy of French cuisine, which is loved by many nations. They are small chops that have a round shape (that's why, in fact, they are called so), fried in a pan or baked in the oven or slow cooker.
It is always prepared from fresh products of the highest quality, served on the table with vegetables - tomatoes, cucumbers, bell peppers, salad, broccoli or beans. It goes well with red dry wine.
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 prepare them in our own kitchen, there is nothing complicated about it.
There is a huge number of different recipes for beef medallions - in a slow cooker, in the oven, with apples, mushrooms, with cheese, garlic, pepper, mustard sauces ... You can't even list everything. Today we offer a selection of the most successful, in our opinion, recipes and tell you in detail how to make delicious beef medallions.
You can use any specific recipe for making medallions, or you can experiment by combining several of them at once.
Buy only fresh, soft tenderloin. You can determine the quality by lightly pressing it down with your finger - the fresh product will quickly restore its original shape.
Cut across the grain, not lengthwise.
The thickness of unbroken raw pieces should be approximately 1.5-2 cm. Beat through plastic wrap or plastic bag.
To make the pieces of meat round, tie each piece with a strong thread before baking, soaked in water. After cooking, carefully remove the thread.
Recipe Conceplingering beef medallions in bacon with wine sauce
This dish is served in many expensive restaurants and cafes. Thanks to the acids in the wine, the meat becomes soft and acquires a refined taste and aroma.
- 4 slices of tenderloin;
- 4 strips of bacon 10-15 cm long, 2-3 cm wide and 2-3 mm thick;
- 25 ml of cognac;
- 50 ml Cabernet Sauvignon wine;
- 50 ml cream;
- 1 onion;
- a few garlic cloves;
- 25 g butter;
- 25 g sunflower oil;
- salt, black pepper (ground).
How to cook?
Lightly beat off raw beef medallions. Wrap each piece in a circle with bacon, tie it with a thread, add salt and pepper to taste.
Pour sunflower oil into a hot pan and fry the meat for 4 minutes on both sides. Don't move it to get a crispy crust.
Mix the garlic crushed with a knife with slightly warmed butter and pour the resulting sauce onto the tenderloin.
Without stopping frying, pour the onion cut into thin rings into the pan and simmer until soft.
Turn off the stove, sprinkle the contents of the pan with cognac, set it on fire and wait until all the alcohol has evaporated. Then we carefully take out the meat, put it on a clean plate and start making the sauce.
To do this, pour wine, cream into the same pan and simmer over low heat until thickened.
That's all, delicious medallions in bacon are ready! Sprinkle them generously with sauce and serve with a side dish.
Recipe for tender beef medallions in a slow cooker
It would seem, well, how can you cook an exquisite restaurant dish in a multicooker? Meanwhile, it is in the multicooker that the tenderloin turns out to be especially tender, tasty and juicy.
- 450 g tenderloin (4-5 pieces);
- 120 g fat sour cream;
- 4 cloves of garlic;
- 4 medium tomatoes;
- 150 g hard cheese;
- 2 glasses of milk;
- 20 g butter.
How to cook?
We beat off each piece, salt, pepper, tie with a thread. Set the baking mode in the multicooker, put the meat there and fry for 3-4 minutes on each side with the lid open.
Press the garlic with a knife, mix with sour cream, cut the tomatoes into slices, three cheese on a fine or medium grater.
We lay the meat in a slow cooker in layers, generously grease it with sour cream sauce, put the tomatoes on top and sprinkle everything with grated cheese, then pour all this happiness with milk.
Set the multicooker to baking again and cook the dish for an hour.
Recipe for making beef medallions with apple and cherry sauce
Thisthe recipe will appeal to lovers of meat with sweet and sour sauce.
- 3 slices of tenderloin;
- 1 sour apple;
- 15 g vegetable oil;
- 1 g barbecue spice;
- 60 g pitted cherries;
- 60 ml dry red wine;
- 10 g sugar;
- 5 g dry red pepper;
- salt, black pepper.
How to cook?
We beat off beef medallions, rub them with a mixture of spices, tie them with a thread. Peel the apple and cut into circles.
Pour oil into a hot frying pan and fry the meat along with the apple slices for 3 minutes on both sides.
Pour cherries into the same frying pan, pour everything with wine and evaporate until the sauce thickens. Add salt, black and red pepper a few minutes before removing from heat.
Pour sauce over the fanned meat and apple slices and serve to the guests.
Oven Beef Medallions Recipe
This dish is suitable both for a festive table in a cozy family circle, and for large celebrations - a wedding or birthday. The meat baked in the oven becomes very tender and aromatic, and therefore even the discerning gourmet will like it. Plus his recipe is pretty simple.
- 4 slices of tenderloin;
- 25 g soy sauce;
- 3 tbsp. tablespoons of olive or sunflower oil;
- 50 g of Russian cheese;
- 2 teaspoon lemon juice;
- 50 g mayonnaise (67%);
- 5 g of Italian herbs.
How to cook?
Lightly beat off raw meat, rub with soy sauce, Italian herbs, lemon juice and let it brew for 20 minutes.
Pour the oil into a hot frying pan and fry the slices on both sides for 3-4 minutes.
Grease the baking dish with vegetable oil, put the fried meat there, grease with mayonnaise, put onion chopped into rings on top and sprinkle with grated cheese on a medium grater.
We bake in an oven preheated to 220 ° C for 25 minutes. During the cooking process, you must ensure that the beef medallions do not burn. If necessary, you can lower the temperature and add some hot water.
Beef medallions are ready! Enjoy!