Beef medallions. How to cook delicious juicy medallions: instructions for use

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.

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 from 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 blanks 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.

As soon as 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 roast 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 salt and pepper.

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:

1. First of all, take a piece of meat and cut it across the fibers.
2. So that the beef is not tough, it should be beaten well with a wooden mallet. (Crush all the "threads" of the ligamentous tissue.)
3. 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 will 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 meat beef 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.

The mixture should boil over low heat until a thick consistency appears.

This completes the preparation! Meat can be served. 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 beef medallions is very simple, they are made 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 are beef medallions

Meat medallions are a French delicacy. It is a small piece of beef round or oval, about 1.5 cm thick. They are fried in a pan or baked in the oven. Ideal with vegetables and cereals. This dish is popular in many countries of the world, it is considered a restaurant dish, but if you have the necessary ingredients, it will not be difficult to cook it at home.

How to make beef medallions

When choosing meat, it is better to give preference to fresh meat of young animals. Medallions are made from such a part of the carcass as tenderloin or bullseye (the muscle of the outer thigh). In extreme cases, frozen meat can be used, but this will affect the structure and taste of the finished dish. It is not necessary to beat the tenderloin, it is already very tender. If you use other meat, then it must be beaten evenly, after wrapping it in cling film.

You need to cut the beef across the fibers. If you can’t cut a beautiful medallion, then make minced meat, then form round cutlets. In restaurants, you can also find minced meat medallions. They are also called lazy. You can make the meat even more tender by marinating. Also, after frying, sauces are prepared on the basis of meat fat, mainly with the addition of wine and cream.

Marinade for juicy medallions

The easiest way to marinate meat quickly and tasty is to mix any vegetable oil with spices. To do this, you can use grated onions, garlic, ginger, dry and fresh herbs, such as thyme, rosemary. Beef marinates well in soy sauce, mustard. An interesting combination of meat with citrus juices. You can also pour the meat with dry wine or champagne.

Recipe

Medallions are fried mainly in ghee on both sides or wrapped in foil and baked in the oven. This option is preferable, since the meat is cooked in its own juice, it turns out to be more tasty and healthy. You can also cook them in a slow cooker. There is a combined cooking method, when the meat is first lightly fried to a delicious crust, then baked in the oven. Choose the recipe for this gourmet dish that suits you.

From beef tenderloin

• Time: 40 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 137 kcal / 100 grams.
• 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. Medallions are obtained with an appetizing ruddy crust. They are best served hot, so the taste of beef and sauce is 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:

1. Cut the tenderloin into medallions, season with salt and pepper.
2. Mushrooms cut into thin plates.
3. Heat sunflower oil in a frying pan, lay out the meat and fry the slices for 2 minutes on both sides.
4. Transfer the meat to a plate as shown in the photo.
5. In the pan where the steaks were fried, add olive oil and butter.
6. When the mixture is hot, send the mushrooms to fry with a pinch of salt until golden brown.
7. Add the tomato sauce, after a couple of minutes, when it warms up, pour in the wine, reduce the heat and evaporate.
8. When the wine has evaporated, pour in the chicken broth. In the process of cooking, it should be reduced by half in volume.
9. Return the beef to the pan, simmer in the resulting sauce for 5-7 minutes.
10. Serve hot.

From apple beef

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

The unusual name of the part of the carcass "beef apple" is the muscle of the outer part of the thigh. Delicious medallions are obtained from this meat. Beef goes well with vegetables in any form. According to this recipe, the pulp is served with stewed vegetables. Another beef apple goes well with pickles and fresh vegetables. Rice and other cereals can be served as a side dish.

Ingredients:

• beef apple - 1 kg;
• vegetable oil - 60 ml;
• onion - 4 pcs.;
• marinated tomatoes - 4 pcs.;
• carrots - 2 pcs.;
• salt, seasonings - to taste.

Cooking method:

1. Cut the beef apple into rounded portions.
2. Beat on all sides with a kitchen mallet or the back of a knife.
3. Heat the vegetable oil, put the beef in the pan and fry for 4 minutes on each side until a crust appears.
4. Transfer the contents of the pan to a plate.
5. Peel the onion, cut into thin rings.
6. Remove the skin from the carrots, rinse well, cut into slices.
7. Heat a little sunflower oil in a saucepan, fry vegetables for 5-7 minutes.
8. Peel the skin off the pickled tomatoes and add to the saucepan.
9. Pour some water, add salt, seasonings and stir.
10. After 10-15 minutes, put the beef apple to the vegetables and simmer for half an hour.
11. Use the vegetables in the sauce as a side dish.

In creamy sauce

• Time: 50 minutes.
• 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 for its preparation. 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, which is 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:

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

in a frying pan

• Time: 1 hour.
• 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 pan, or use a grill. During the cooking of 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 look, mushroom or garlic, to your taste. 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:

1. Clean the fillet edge, remove the veins as much as possible.
2. Cut medallions 1.5-2 cm thick.
3. Put the meat slices in a separate bowl, pour in soy sauce, squeeze out the garlic, leave a couple of cloves whole.
4. Stir and refrigerate for 30 minutes.
5. Grease a grill pan with oil, put coarsely chopped garlic, heat well.
6. Arrange the steaks and fry for 3 minutes over medium heat on each side.
7. Salt the meat if the soy sauce is not salty.
8. Serve with potatoes, fresh vegetables or pickles.

In a slow cooker

• Time: 1 hour 30 minutes.
• 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, the preparation of many dishes has become more accessible. At the same time, they have a richer taste and are somewhat healthier than food cooked in a pan. To create this dish, any slow cooker that has a baking mode is suitable. After the beep, be sure to check the readiness of the beef. If the meat juice is transparent, then you can safely serve it, otherwise it must be cooked.

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:

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

In the oven

• Time: 1 hour 15 minutes.
• 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 pan. In this case, the tenderloin will not be saturated with these flavors, but will be cooked in its own juice. 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, black ground pepper - to taste.

Cooking method:

1. Rinse the tenderloin under cold water, dry.
2. Cut into slices, lightly repel.
3. Wrap each slice in bacon and secure with twine.
4. Sprinkle with salt and pepper.
5. Heat a skillet well with olive oil.
6. Lay out the beef steaks, lightly press, fry for 3-4 minutes on each side.
7. Flip again, fry for 2 minutes on both sides.
8. Grease a baking sheet with butter, put the medallions on it.
9. Peel the onion, cut into half rings, arrange on top of the meat slices.
10. Pour the contents of the pan with cognac, red wine, sprinkle with garlic.
11. Send to bake in an oven preheated to 180 ° C for 30 minutes.
12. After 10 minutes of cooking, remove the baking sheet, pour everything with cream, cook the remaining time.
13. Drizzle the slices with the onion sauce before serving.

Juicy beef medallions with spicy sauce

• Time: 30 minutes.
• 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 making beef medallions is suitable. Apple gives characteristic sweetness, and cherry gives sourness. Berries should be pitted. You can use both fresh and frozen cherries. Before cooking, you should defrost the berries, get rid of excess moisture, then send them to the 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:

1. Cut the beef fillet across the fibers, form medallions.
2. Beat lightly, sprinkle with barbecue spices.
3. When the meat is soaked, fry it in vegetable oil on both sides until cooked.
4. Fry apple slices with beef.
5. Transfer the beef to a plate.
6. Send the pitted cherries to the pan, pour in the wine, season with black and red pepper, mix and evaporate a little.
7. Drizzle beef with sauce before serving.

Recipe for beef medallions in bacon with wine sauce

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

Delicious recipe for medallions of beef in bacon. Shallots add a special flavor to the dish. 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 to keep the medallion in shape and not dry. In addition, these ingredients are well combined 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:

1. Cut the tenderloin into 8 round medallions as shown in the photo.
2. Beat lightly, sprinkle with salt and pepper.
3. Cut each strip of bacon in half and wrap half around a piece of beef.
4. Melt half the butter in a frying pan, fry each piece for 2 minutes on both sides.
5. Transfer beef to a plate; cover with foil to keep warm.
6. 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.
7. Add flour to the sauce, mix so that there are no lumps left.
8. Pour in the broth and wine.
9. Simmer for about 12 minutes, stirring constantly, until the sauce thickens and reduces in volume.
10. Before serving, heat the beef along with the sauce.

Five secrets of delicious medallions

To make beef medallions prepared by your own hands perfect in taste and execution technique, use five secrets from professional culinary experts:

1. Do not salt the meat before cooking. It will immediately release the juice and it will turn out very dry. Add salt already after the formation of a golden crust.
2. Prepare breaded medallions. For this, ordinary breadcrumbs or ground nuts, sesame seeds, chickpeas, rice flour or cornstarch are suitable.
3. Moist meat does not brown. Blot marinated meat or pieces of beef without pre-treatment with a paper towel and only then send to fry.
4. If the meat turned out dry, then fill it with creamy or sour cream sauce, and send it to the oven for 20 minutes at a temperature of no more than 120 ° C. The beef will become more juicy.
5. Check the readiness of the meat with a toothpick or wooden skewer. If the juice at the puncture site is clear, then the medallions are ready.

Video

Beef medallions are an easy to prepare and very tasty dish. It came from French cuisine, where chefs know a lot about cooking techniques: sous-vide - in a closed form or flambé - over an open fire. But there are also lighter options, chops in a pan or in the oven - you get a dish no less refined.

How to cook beef medallions?

Beef medallions go well with vegetables and rice. Especially delicious is meat breaded with breadcrumbs, ground nuts or sesame seeds, grain or corn flour and starch. To get a golden crust, the chops need to be soaked to remove the water. For a piquant taste, red wine is added to the marinade.

1. 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 do the trick.
2. The meat will turn out juicier if you bake it in foil.
3. Salt is not added to the marinade, otherwise the meat will release the juice and remain dry.
4. Creamy or sour cream sauce will help save overdried beef medallions; chops are poured over them and stewed in the oven for 20 minutes.

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. If the pulp quickly restores its shape, then the piece is of excellent quality. Do not take too dark meat, this means that it has been frozen more than once.

Ingredients:

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

Cooking

1. Cut the meat into pieces 2 cm thick.
2. Lightly beat off, sprinkle with spices.
3. Fry on both sides for 8 minutes.
4. Saute chopped onions and carrots in fat.
5. Add grated tomato, a little water, seasonings.
6. Simmer for 10 minutes.
7. Drizzle dressing over meat.

Experienced housewives advise preparing medallions from beef tenderloin to make it more tender, after beating, you need to pour lemon juice. And crushed garlic and grated ginger root, which are sprinkled on 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.

Ingredients:

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

Cooking

1. Cut the meat into round pieces.
2. Beat lightly, rub with spices.
3. Hold for 20 minutes.
4. Beef medallions in a pan are fried for 5 minutes, then the same amount is steamed over low heat.

It is best to fry the meat in olive or ghee, it is recommended to serve with dressing. It is very easy to prepare beef medallions with sauce. You can make mushroom, cheese, garlic, mustard, fruit and berry. Gourmets advise trying pomegranate sauce or guacamole. Ready-made ones are also used: tkemali, satsivi, adjika, the simplest is cream sauce.

Ingredients:

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

Cooking

1. Cut beef into 1 cm pieces
2. Fry on both sides.
3. Dilute spices in cream.
4. Add vodka and ignite.
5. When it stops burning, pour over the cream.
6. Simmer for 5 minutes.

A special delicacy is marbled beef, thanks to small fatty veins, the meat comes out very tender, juicy, it is almost impossible to spoil such a piece. It is not necessary to beat off the pieces strongly. In order not to splash, the meat is wrapped in cling film before the procedure. It is recommended to fry medallions of marbled beef in butter.

Ingredients:

• beef - 1 kg;
• butter - 2 tbsp. l.;
• a mixture of peppers - 0.5 tsp.

Cooking

1. Rinse the beef, pat dry and cut into 2 cm pieces.
2. Grate with a mixture of peppers, herbs and salt.
3. Marinate for half an hour.
4. Marbled beef medallions are fried for 5 minutes on each side.

Beef medallions with bacon

Beef medallions will decorate the table - a recipe with bacon. The meat will be juicier if each piece is wrapped with a strip of bacon, which is easy to tie with a thread. The "wrap" will soak the chops, giving them a smoky flavor. Complement the flavor bouquet and a special dressing of mustard, soy sauce and honey.

Ingredients:

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

Cooking

1. Mix mustard, soy sauce and honey.
2. Cut the beef into pieces, pour the marinade.
3. Keep for 1.5 hours, turn over, marinate for the same amount.
4. Wet, rub with spices, wrap each piece with bacon.
5. Fry until crispy.
6. Put in a mold, bake for 15 minutes.

Beef medallions with mushrooms

Rich and amazing taste get beef medallions with. Mushrooms are more in use, but for flavor it is recommended to add at least a little forest. Can be replaced with dried mushroom powder. In order for the chops to be fried equally, they are made of the same thickness, the distance can be measured with culinary thread.

Ingredients:

• beef - 1 kg;
• 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.

Cooking

1. Wash the meat, cut, sprinkle with salt and pepper.
2. Grind mushrooms, fry in butter.
3. Fry beef pieces until crispy.
4. Cover with mushrooms, simmer for 10 minutes.

Beef medallions with vegetables

Beef medallions go well with. The choice is large: Bulgarian pepper, eggplant, zucchini. To make the meat more juicy, it must be brought to room temperature before frying. Herbs include rosemary, thyme, and basil. Mushrooms are added to complete the taste.

Ingredients:

• 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.

Cooking

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

Beef medallions with lingonberry sauce - recipe

Gourmets will love beef medallions with. The taste of the supplement is sweet and sour, not for everyone, but very spicy. You can use both fresh and canned berries, fresh ones need to be washed, scalded with boiling water. Prepare chicken broth and red wine in advance. The spice is sage.

Ingredients:

• meat - 700 g;
• oil - 4 tbsp. l.;
• onion - 1 pc.;
• broth - 1 tbsp.;
• sage - 1 tbsp. l.;
• wine - 75 ml;
• lingonberries - 250 g;
• orange peel - 1 tsp

Cooking

1. Cut the meat into 2 cm pieces, rub with spices.
2. Fry for 5 minutes on each side.
3. Chop the onion, saute for a couple of minutes with the sage.
4. Pour in the broth and wine, heat up.
5. Pour berries and zest, cook until thickened.
6. Drizzle medallions before serving.

Beef medallions in the oven

No less tasty are beef medallions in the oven, such a dish will turn out to be more useful, and so that the meat juice does not leak out, the pieces must be wrapped in foil. To form a golden crust, the wrapper is removed 5 minutes before the end of cooking. To make the aroma richer, sprigs of rosemary are fixed with a thread.

Ingredients:

• meat - 0.5 kg;
• olive oil - 40 g;
• hard cheese - 75 g;
• mayonnaise - 3 tbsp. l.;
• basil - 1 tsp;
• soy sauce - 50 g;
• lemon juice - 10 g;
• onion - 1 pc.

Cooking

1. Lightly beat off the meat, rub with sauce and basil.
2. Cut, pour in lemon juice, put in the cold for half an hour.
3. Fry the pieces on both sides.
4. Put the chops in a greased form.
5. Lubricate with mayonnaise, sprinkle with grated cheese.
6. Put the onion, cover with foil.
7. Medallions are prepared in 15 minutes.

Grilled beef medallions

Grilled beef medallions are a good solution for a picnic. It is quite possible to cook such a dish at home. For quick cooking, you need chilled meat from young animals. If you bought frozen, then only without re-freezing. It is better to take tenderloin or fillet. The beef should retain a pink or red color.

Ingredients.

Meat is widely used in cooking in all countries, and there are a great many recipes for its preparation. Each national cuisine has its own original ways of preparing meat dishes. In French cuisine, beef medallions are such a traditionally original dish.

What it is?

Medallions in French cooking are thin circles of meat, fish and sausages. Beef medallions are considered a gourmet dish that will satisfy the demanding taste of any gourmet.

Beef medallions are small round chops about one and a half centimeters thick, tender, juicy and soft, which are prepared in high-class restaurants. Knowing the secrets of their preparation, medallions can be prepared at home. For their preparation, you can use not only beef, but also veal, they can be from pork meat, chicken or turkey.

Vegetable, potato side dishes, as well as rice, especially crumbly, perfectly emphasize the aroma and juiciness of medallions fried in a pan or baked in the oven. This delicacy is distinguished not only by its amazing taste, but also has many useful qualities.

Beef meat contains many substances valuable for the human body, such as zinc and iron, which are necessary for blood formation. It has a strengthening effect on blood vessels, improves the functioning of the gastrointestinal system, and is involved in the removal of cholesterol. In addition, meat is a source of energy and strength, since it is a protein supplier, which is necessary for people whose activities are associated with physical activity, since it is protein that is involved in the restoration of muscle tissue.

Beef is also a dietary product, and it should be included in the diet of every person. However, there must be a measure in everything, and its excessive use is fraught with negative consequences: the occurrence of overloads of the stomach, liver, kidneys, a decrease in cardiac and vascular tone.

How to choose meat?

Fillet or tenderloin is the most nutritious and valuable meat product. This part is located in the posterior lumbar region of the animal carcass and receives the smallest load on muscle tissue. Therefore, this meat is juicy and tender after cooking. For medallions, sirloin meat is considered the most suitable.

It is permissible to use the meat of the cervical carcass, but it requires the removal of films and veins, otherwise the medallions will be hard. You can also make medallions from an apple. These are the muscles of the back and outer thigh of the animal.

Fresh beef is preferable to frozen. First of all, it is easier to choose, and you can also cook from it immediately after purchase. Consider what you need to pay attention to when choosing meat.

• Meat coloring. Fresh beef has a rich red color, there are no brown or dark layers and spots in its structure. In an old animal, the meat acquires a brown tint.
• Fat good beef is distinguished by its density, and in color it is of a delicate white hue. Veal can even crumble a little. Yellow fat indicates the toughness of the meat.
• Marbled beef is considered the best meat, in which there are thin layers of fat in the structure. It always produces juicy meat.
• The surface of the beef should be free of blemishes or crusts, and dry but firm to the touch. A slight moisture of the cuts is allowed, but if you touch them with your hand, it remains dry. Some airing of the upper layer is possible, which occurs a few hours after cutting the meat.
• It is strictly forbidden to buy meat if there is accumulated around it leaked blood.
• Pleasant meaty smell- a sign of fresh beef. The presence of unpleasant odors is evidence of long-term storage.
• Fresh beef is distinguished by the elasticity of the pulp. If, when pressed on the surface, the resulting depression quickly disappears, then this is fresh and high-quality meat.

Frozen beef can also make good medallions if you take into account some important factors when choosing.

• First of all, it is necessary to establish the shelf life and sale period, which is 10 months for beef and 8 for veal. This information can be found on the label.
• When choosing, it is better to purchase meat from Russian producers, as it is fresher than imported meat, since it takes less time to transport it.
• The packaging of meat must be intact, without damage to the substrate and film.
• The freezing process has almost no effect on the color change of the beef. When choosing, you need to give preference to meat with a light shade. With the help of oxygen-free storage technology (in polyethylene film or vacuum packaging), it becomes dark red, and after defrosting it acquires its natural shade.
• With proper storage of frozen meat, there is no ice inside the package, and its presence indicates that the product has already been defrosted, which affects the quality of the product.

Preparation

Preparing to cook this delicacy begins with the need to properly cut round pieces of meat. Their thickness should be within one and a half centimeters.

The basic rule for cutting medallions is to cut the pieces across the fibers.

Beef tenderloin medallions don't need to be pounded, but if you do, they'll be especially soft and tender. Beat the pieces evenly on both sides until the structure of the meat becomes similar to a soufflé. The tougher the meat, the longer it is beaten. If the medallions are not prepared from tenderloin, then if there are veins or tendons in the beef, they are removed.

Sometimes medallions are made from meat chopped into small pieces (they are called lazy medallions), then circles are made from it.

The next step in preparing for frying the medallions is soaking in the marinade for 1-2 hours. The marinade, depending on its composition, gives the meat an unusual, original and unique taste.

The simplest version of the marinade is a mixture of vegetable oil (it can be anything: sunflower, olive or other), spices, aromatic herbs, grated garlic and onions.

But you can also layer slices with lemon and onion rings. Very dry beef will become much juicier if it is sprinkled with mustard powder and held for about half an hour. The mustard prevents the meat from secreting the juice that remains inside the beef.

Soy sauce, orange or lemon juice give a special taste to the medallions. The meat acquires a peculiar aroma and specific taste if it is sprinkled with herbs (rosemary, thyme, basil), various spices, after rubbing with ginger and garlic. Citrus fruits make soft and tough meat with their sour juice, and garlic has a preservative property. Ginger protects against the occurrence of carcinogens in the process of frying.

The ideal end to marinating is pouring wine (preferably dry) or champagne over the medallions, which will give them a piquant delicate taste.

Recipes

There are many recipes for making medallions. Below are some of them.

With tomato sauce

Let's see how to cook beef medallions step by step.

• Separate films and other non-chewable elements.
• Cut pieces across the direction of the fibers with a thickness of 3-3.5 cm.
• Give the pieces a round shape, for which they are tied around the circumference with thread or twine, tying 2 knots and leaving small tips.
• Salt and pepper, and ordinary salt (iodized gives the meat a taste of metal). You need to salt with your hand, as this allows you to more evenly distribute the salt over the meat. It is better to pepper with a mill so that the pepper flavor does not disappear.
• Roast the meat properly. Pour vegetable oil into a preheated dry frying pan (about two tablespoons). After heating the oil, fry all surfaces of the medallions, holding for about 3 seconds on each side. After 7 flips (fry the sides 5 times and the top and bottom once each), the meat should be cooked evenly. This step is important to create a browned layer that will keep the juices from seeping out of the meat. It depends on whether the dish is juicy. Properly fried meat has a pleasant color.

• You need to bring the medallions to readiness in the oven, which is preheated (up to 200 degrees). The medallions placed on the wire rack are placed in the oven and kept for about 7-12 minutes. The time depends on the thickness of the medallions and the desired degree of roasting. Place a baking sheet under the rack. The twine is removed from the finished medallions.
• Sauce preparation. The original tomato sauce is made from tomato soup with the addition of Herbalife brand basil. The recipe is exactly the same as the instructions on the package, just add a little more water. You can additionally add herbs or spices to your liking.

Tomato sauce can be prepared by yourself from tomatoes with the addition of onions and spices, after scrolling all the ingredients through a meat grinder and stewing in a pan.

Various vegetables in any combination are served as a side dish for medallions in tomato sauce.

In creamy sauce

Creamy sauce is in perfect harmony with beef meat. High-fat cream (from 30%) is better suited for making the sauce. It is they who give a rich creamy flavor.

In addition to meat (500 g), you will need: dry wine (about 50 ml), butter (about 40 g), a few strips of bacon, garlic (2-3 cloves), onions (1 pc.), Pepper, salt.

Cooking:

• beat off pieces of beef cut across the fibers;
• wrap each medallion with a strip of bacon, giving it a round shape and tying it with twine or thread;
• in a frying pan heated with oil, fry the meat, holding for about 3 minutes on each side;
• add chopped onion and chopped garlic to the meat, and stew everything;
• removing the threads from the meat, add dry wine, cream and simmer until thick.

Medallions are served with creamy sauce and garnished with herbs.

On a grill pan

Grilled medallions have an appetizing crust with original stripes. For them, it is desirable to use marbled beef tenderloin. The recipe is given for 500 g of meat:

• cut into pieces no more than 2 cm thick;
• place them in a container, pour soy sauce, add grated garlic (4 cloves), mix and refrigerate for half an hour;
• on a grill pan greased with olive oil, put garlic (2 cloves), coarsely chopped, and lightly fry;
• fry each surface of the medallions over medium heat for approximately 3 minutes;
• salt only if the sauce is unsalted.

As a side dish, you can serve potatoes, vegetables, fresh or stewed, pickles.

Veal with mushroom sauce

Veal medallions prepared in this way acquire a bright and specific taste. Most often they use ordinary champignons, oyster mushrooms, but if you add any wild mushrooms, the taste becomes more fragrant and piquant.

To prepare 600 g of veal, you will need: 6 tablespoons of olive oil, 200 g of champignons (or other mushrooms), 200 g of frozen spinach, onion, 200 g of cream, salt, pepper.

Sauce preparation:

• thawed spinach and mushrooms cut into small pieces;
• fry chopped onion in olive oil for about 2 minutes;
• put mushrooms on the onion, and fry for another 5-7 minutes;
• pour cream, simmer for 5 minutes;
• at the very end of the stew, add spinach, salt and pepper to taste, and immediately remove the pan from the heat, otherwise the spinach will lose its color;
• beat in a blender to get a homogeneous mixture.

Roasting medallions:

• cut the veal into medallions, season with salt and pepper to your taste, add olive oil, mix and leave for 10-15 minutes;
• wrap each piece of veal around the circumference with 4-layer baking foil strips;
• fry the meat in a very hot dry frying pan, turning on each side, about 7 minutes;
• bring to readiness in the oven, heated to 180 degrees (keep about 15 minutes).

Ready-made medallions are poured with sauce, served with or without any side dish.

Beef with mushrooms

It will take 400 g of beef tenderloin, 20% sour cream half a glass, champignons (porcini mushrooms) 250 g, butter 70 g, mustard 6 teaspoons, finely chopped onion 2 tablespoons, salt, ground black pepper.

Cooking:

• salt and pepper the beef cut into medallions, brush with mustard, and fry in oil from above and below;
• fry onions and mushrooms in oil until cooked;
• pour sour cream into the fried beef, simmer for 5 minutes. under a closed lid.

Serve medallions with mushrooms, pouring sour cream in which they were stewed.

On an electric grill

Ingredients: beef fillet (700 g), olive oil (2 tablespoons), lemon juice (3 tablespoons), salt, pepper.

Prepared fillet pieces, salted and peppered, brush with olive oil on both sides (top and bottom). Then pour over the juice from half a lemon. Hold for 10 minutes, and then bake in an electric grill on both sides for 10-12 minutes. Wrap in foil and let stand for another 5-10 minutes. The dish is ready.

Grilled

Pre-soak the meat in any marinade to nourish the beef fillet with liquid. It is good to add a lot of onion cut into rings and mashed with hands so that it gives juice. Salt is recommended after frying, so as not to lose the juice.

It is better to cook on a long brazier, where on one side you can make coals with a very intense fire, and on the other - with a weak, but stable one.

For the marinade you need:

• balsamic vinegar and olive oil, 2 tablespoons each;
• onions - 5 heads;
• one large clove of garlic;
• thyme - half a teaspoon;
• salt pepper.

Place all marinade ingredients in a blender and blend until smooth. Put the fillet cut into pieces into a saucepan, pour over the marinade and mix. Then put it in a ceramic dish and put it in a cold place, keep it for at least three hours (and even better all night).

After marinating, arrange the medallions on the grill and first fry on intense heat for no more than a minute on each side. A golden crust is formed, which prevents the juice from flowing out. Then the grate with meat is transferred to a low heat, and brought to readiness.

Salt and pepper at the end of frying.

This is just a small part of the recipes for making medallions. Of course, you can change them, adding your favorite ingredients, spices to your liking.

See the following video for how to make the perfect beef medallions with sauce.