From the usual beef or veal tenderloin, you can prepare a gourmet dish that is in no way inferior to the restaurant one.

If you are a real meat gourmet who cannot live a day without meat dishes, be sure to prepare yourself juicy and rosy beef medallions with a side dish of green peas. This popular French dish can be ordered at any restaurant, but it is much easier to make it at home and with a degree of roasting that you like.

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 a neck, and first clean it of cores and films that can twist 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 a famous dish is prepared. Better yet, take the tenderloin.

Recipe Information

Cuisine: French.

Cooking method: frying.

Total cooking time: 20 minutes.

Servings Per Container: 2 .

Ingredients:

• beef medallion -2 pcs.
• green peas - 200 g
• salt to taste
• seasoning to taste
• vegetable oil - 3 tbsp.

How to cook tender and juicy beef medallions? Choose the best and favorite recipe from our selection - it's easy!

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 a neck, and first clean it of cores and films that can twist 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 a famous dish is prepared. Better yet, take the tenderloin.

• 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 culinary thread, twine. This is done so that the meat piece does not lose its shape when frying. If you have beef medallions, you need to beat them off slightly on both sides.

Immediately before frying, powder the workpiece on both sides with salt and the seasonings of your choice. When planning to cook medallions on the grill, dip them in vegetable oil.

Pour the vegetable oil into the pan and heat it - it must be very hot. Put the seasoned medallions in the oil and fry them on one side for exactly 4 minutes.

Then flip to the other side and languish the same amount in time. Wrap finished medallions in foil and leave for 10 minutes.

As soon as the medallions are fried, pour green peas into the pan and reduce the heat to medium. Fry it for about 5-7 minutes, sprinkling lightly 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 peas and decorate it to your liking.

Having cut such fried slices of veal or beef of roasting Medium, you will see inside a juicy layer of pink meat without blood and a golden crust framing it! Good appetite!

Recipe 2: Beef Bullseye Medallions (step by step photos)

Gentle and soft medallions are obtained from beef apples. So they call the part of the carcass from the muscle of the thigh 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 a finger on the tenderloin.

My recipe is not complicated, so together with you we will make wonderful beef medallions that turn out to be 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 if 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 not more than 1.5 cm. In this way, the meat is cooked and remains juicy, without losing its softness. Choose fresh beef flesh. Delicious medallions will be obtained from such meat. The fillet should be flat so that you can easily cut it into beautiful pieces.

Flavor meat with spices: use a classic set - this is salt and pepper. Sprinkle the meat with spices and gently rub them into the meat with clean hands. The meat will thus begin to marinate.

Sprinkle the medallions with olive oil, gently rub the oil into the meat. This is also an additional stage of pickling. 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 in strips of foil, fix them, so to speak. Instead of foil, a clean rope is suitable; it is even sold in culinary stores.

While the meat is pickled, we will prepare the remaining products: cut the onions into half rings, and the apples into thin slices. We will use them to prepare 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 a couple of minutes on one side, and then turn over and cook on the reverse side.

Immediately after turning in a frying pan with medallions, put the onion with apples. We give them caramelized with meat. Onions and apples will give juice and the meat will be 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, this is not at all the case.

• beef tenderloin 1 kilogram
• champignons 250 grams
• tomato sauce half a glass
• wine 80 ml
• 370 ml chicken stock
• vegetable oil 30 ml
• olive oil 30 ml
• ground salt and black pepper to taste
• seasoning to taste

Beef tenderloin needs to be well rinsed and cut with medium medallions.

Sprinkle meat on all sides with pepper and salt.

We wash the mushrooms, cut into thin plates.

Pour vegetable oil into the pan and heat it.

After the oil becomes hot, we put on it medallions with spices.

We 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.

After 4-5 minutes, when the sauce becomes thick, pour the wine. We add fire, we need to cook until the wine has completely evaporated.

When the wine is almost completely evaporated, pour the chicken broth. Cook until the broth evaporates 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 cooked.

After that, remove from heat, put the medallions on a plate, pour sauce with mushrooms and serve.

Recipe 4: beef medallions in a pan (with photo)

• Beef (preferably sirloin) - 600 g
• Onion - 2 pcs.
• Carrots - 1 pc.
• Seasoning

Cut beef into layers, salt and pepper. You can beat off a bit.

Fry in vegetable oil on both sides

Onion cut into half rings, carrots in circles. Add tomatoes (I have canned) Put everything out in a saucepan, then pour hot water.

We send the fried meat to our vegetable sauce, season with our favorite herbs and simmer on low heat for about 25 minutes.

You can boil spaghetti on the side dish !!!

Recipe 5: Juicy Beef Medallions with Garnish

Juicy beef? That sounds pretty interesting. Often, beef meat is a bit fresh. Today we will discover some of the secrets of its preparation and try to surprise with the beauty and taste of the festive dish.

To begin with, how to make a beef medallion so that it is juicy.

There are three irreplaceable rules for this method:

1. First of all, take a piece of meat and cut it across the fibers.
2. To beef was not stiff, it should be well beaten with a wooden hammer. (Crush all the “threads” of the ligamentous tissue.)
3. We fry beef - quickly, without letting the meat “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 the arugula.

We select the intact leaves of the plant, put it together so that the compacted parts are together. Trim the harder part.

The upper part of the foliage, which will go into the salad, is lowered into cold water for 5 minutes.

We proceed to the preparation of the beef medallion.

Take 120 grams of beef. This piece is well beaten on both sides. Salt and sprinkle with ground nutmeg on one side.

With our hands we knock the beaten off piece of beef into a single lump, by movement - 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).

Fold this piece in half.

Then again in half. Width - 5 centimeters.

We repeat this folding process again to form a dense strip, 2.5 cm wide.

We turn a strip of foil into a circle, using the bending method.

We close the edges by putting 1.5 centimeters into each other and pressing tightly so that they do not open.

The form for the beef medallion is ready.

We put this form on the chop part of the beef, compacting it into a circle of foil.

Leave for impregnation while we cook 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. Dip the potato slices. Fry until golden brown. With a slotted spoon we get the potatoes from the oil. Sprinkle with salt on a plate after frying.
  French fries - ready.

In the boiling vegetable oil, after the potatoes, we lower the beef medallion with a slotted spoon. Fry on both sides. (Fire - medium power.) We get from boiling oil. Spread on a separate form to cool slightly.

At this time we will prepare multi-colored bell peppers.

To do this, take 3 different peppers: red, green and orange to add elegance to the dish.

From washed fruits, cut off in the same piece.

We cut each piece of pepper into small squares. (Side - 1 centimeter.)

It was the turn of the arugula. After “water procedures”, it should be dried on a paper towel to remove excess moisture.

So, the preparatory work is over.

We proceed to the formation of the dish.

In the center of "our picture" we will place a beef medallion, having previously removed the foil form from it.

For a piquant taste, sprinkle the meat product with sesame seeds.

Left - put the french fries fried in cubes.

To the right of the beef medallion lay out the leaves of arugula. We tear each leaf with our fingers and spread in the form of a semicircle.
  Potato - repeats the shape of the salad.

On pieces of arugula and fried potatoes we lay out in different shapes multi-colored squares of bell pepper.

Our dish - beef medallion - is ready to be served.

Next to the plate on the table should put your favorite sauces.

Suitable for this dish: tomato, garlic or cheese. Choose for yourself. Sauces can be prepared independently or bought ready-made in the store.

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

Today I propose to cook delicious soft beef medallions. Many do not, because they do not know how to cook them soft 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 it turns out not stiff, it chews well. Medallions can be served at a table with a salad with vegetables and feta cheese, and any sauce will be appropriate in addition, for example, it can be prepared on the basis of cream and favorite cheeses, add herbs, onions or garlic. It is also very tasty to add airy mashed potatoes or baked potato bars to the meat as a garnish; devotees of good nutrition can add steamed asparagus. Beef or veal must be present in the diet of any person, therefore, we proceed to prepare an excellent lunch or dinner.

• beef tenderloin - 200 g,
• salt, pepper - to taste,
• vegetable oil - for frying.

Prepare beef or veal meat - cut some good slices from the tenderloin. For medallions, I propose not to pickle meat in order to fully enjoy the taste of beef, we will store marinades for other cases. Also prepare a twine - a tight, hard thread. Rinse and dry the meat. After 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 each piece of beef with it. If there is no hard thread in stock, then you can just take food foil, fold it in several layers, wrap the meat.

Put a pan with vegetable oil on the stove, how to warm the oil. Transfer pieces of meat into a pan.

Fry 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 in a plate and serve, add the sauce and side dish to taste.

Recipe 7: Beef Medallions in Mushroom Sauce

A classic meat dish, and quite universal for meeting guests, as well as for homemade dishes. Beef medallions in mushroom sauce - 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 - in a vegetable oil for a few minutes we place a thyme sprig for flavor, after that, fry onion in this aromatic oil, cut into small cubes, then we pour the mushrooms, pour the cream.

Slightly beaten tenderloin of veal 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 Made in Bacon

Beef meat medallions from the most valuable part of beef carcass, tenderloin, because the best beef meat dish is prepared from it. Many restaurants consider this dish actually their calling card, because many visitors like the tenderness and taste of this dish, which is not so difficult to cook. When serving medallions, a variety of sauces can be used, but they can also be served separately. Already drooling? This is not surprising, because very few people can resist the delicious medallions. Therefore, we bring to your attention a recipe for the preparation of fragrant and mouth-watering beef medallions.

• 3 beef tenderloin medallions
• A few 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, and only then you can enjoy the taste of unsurpassed meatballs. First, each piece of meat must be carefully beaten off. Then the medallions are wrapped in bacon. To give the correct shape, each of the medallions must be tied with a rope. Also do not forget about the addition of salt and pepper.

At this time, you must carefully heat the pan and pour a small amount of olive oil into it. Place the meat in a frying pan and squeeze it strongly, while not shifting to the sides.

So it should be fried for two minutes, after which the same manipulations must be carried out on the meat and on the other hand. After that, it is necessary to fry the meat in a pan from all sides for approximately one minute.

At the same time, it is worth adding butter and crushed clove of garlic to the pan. Thoroughly pour oil.

Now you need to cut the onion into half rings and add it to the pan. It is necessary to fry it for several minutes, until it becomes fried. Pour the meat with plenty of sauce, which turned out. To get a better taste, you must sprinkle the meat with good cognac or rum. We set fire and wait until all the alcohol burns out.

After this, it is necessary to shift the meat to the grill.

You can start making the sauce. To do this, in a pan in which the meat was cooked, it is necessary to add a small amount of red wine, as well as fatty noodles.

Like all tasty and juicy, a meat dish called a medallion, which has gained popularity all over the world, came to us, like many others, from France. In addition to the original recipes with the addition of wine to create delicacies from meat, in this country, the grape drink itself is drunk with almost every meal. But no one forbids Ukrainians to do this, if the food becomes tastier at the same time.

And in order to hone your skills in the kitchen even more, you need to learn how to work with spices and spices. Their purchase from store shelves, of course, will not give such a romance as going to the market, where there is always a layout of all kinds of dried herbs.

If you are lucky enough to get to a seller from an eastern country, you are really lucky, because he will put together such a set for meat and side dishes that the dishes will become no worse than from a professional chef.

Recognizing Mistakes: Veal Medallions May Be Better

It is believed that in order to cook well, you need to study at a special educational institution, and only in this way will you be able to navigate how to choose the right products, act according to the recipe, determine the desired consistency. But in practice things are different.

Life is a real school. And in the kitchen everyone is equal - both men and women, and everyone has the opportunity to create their own masterpiece. What else is common for both sexes? It is a love of meat. Dishes from it are shown in the diet for all ages, unless, of course, there is an individual intolerance. With this it’s clear, as in a pharmacy.

In principle, not only veal meat is used for medallions, but also chicken and beef, the main thing is that the thickness is at least 1.5 cm and the diameter can be formed at least 5-8 cm. There are no special principles, but 3-4 a piece with these sizes is a portion for one person. It allows you to completely get enough of the dish.

As was said, there are no rules, but the veal medallions are the most tender, and after they are in the marinade, they become the most tender meat. You can marinate pieces on medallions in the same way as on barbecue, but only correctly;) The usual actions for marinating meat, which are worth adjusting:

• Mix the meat slices with chopped onion, salt, pepper, add spices, leave for 20-30 minutes.
• Pour each piece of soy sauce, squeeze garlic, add oil, leave for half an hour.
• Sprinkle a whole piece of meat (not chopped) with salt, pepper and vegetable oil, leave for 30 minutes, cut later.

Many do similar actions, but few know the secrets of experienced chefs. And they work with products more delicately. For example, at home, one way or another, nobly salted and marinade, and meat, before frying. And experienced chefs give customers the right to salt the dish to their own taste. Also, this is justified by the fact that meat and salt are cooked longer, and the chefs in restaurants are limited in time, which is allotted for the preparation of the ordered dishes. Find out further what exactly needs to be corrected in your actions.

How to pickle veal medallions. A recipe could be like that.

Before you start talking about the preparation itself, it is worth recalling the tools in the kitchen. They must be sharpened. Other options are not acceptable. When cutting medallions with a sharp knife, the pieces will be even and aesthetically pleasing on the dish itself. So, when the meat is sliced, use the following tips in what to marinate it:

• Cook the gruel from the onion. Yes, it is not enough just to chop the onion with a knife, it must be placed in a blender and grind, puree. So later the product will give away all those tastes that should be saturated with meat.
• Add mustard. Calculate the amount of mustard according to this proportion: 0.5 tsp is enough for 5 medallions mustard. Its main role is not flavoring, but softening the meat. And although the tenderloin is already so tender, the taste will become even more pleasant, and royal veal medallions will be obtained. The recipe, as you see, is almost a courtyard, although the advice is practical.
• Pour the veal with olive oil (or other vegetable oil). This technique is easily explained by simple physics. Oily substances are a good conductor. Having taken the necessary esters from spices and spices, the oil will give them to the meat, because it is quickly absorbed into the fibers through an oily substance.

Before you leave the meat in the marinade for a standard 30 minutes, mix it well in a mass of onions, mustard and oil. Feel free to massage the veal as it should. From this, it will only become tastier. When half an hour has passed, it's time to fry.

Veal Medallion: in the oven, on the grill, in a pan

They thought it would immediately be a question of where the meat is better to put? Too early for this. It is worth knowing a few more nuances. Before you actually immerse the future dish in the oven or on another hot surface, you must give it the necessary shape.

Behind all the subtleties, one should not forget that the medallion has a round shape. And to form it, there are several popular ways. Moreover, which one you will use will tell either about professionalism, or about amateurship in the kitchen, no matter how rude it may sound.

It became clear that the methods differ in labor costs. And this is true, but not only. Different materials are also used. We will be glad that one family has one material in the kitchen. To form a round veal medallion, foil or twine is used. Moreover, it is the professionals who use the foil, since with its help smooth sides of the pieces are obtained, as well as the meat is cooked in its juice, so it is more tender. With the use of twine, there is no way to preserve the round shape. So you do not need to look for her to seem like a restaurant chef, because you need foil. Perform a few simple manipulations:

• We keep the standard width of the foil, and make the length no more than 8-10 cm.
• Having folded the strip four times, it will turn out just the thickness of the medallion - 2-2.5 cm.
• Wrap each piece with a strip of foil.
• Put the meat on a hot surface.

Meat dishes are fried, stewed, and often even combine these two processes. Therefore, if you are used to frying in a pan, do so. If you have professional equipment for grilling, it is better to use it. Many cooks, after frying in a pan, transfer the meat to the oven until cooked.

Develop your own rules and get new tasty delicacies.

And already tender veal medallions in a creamy sauce become noticeably softer

There are no restrictions and rules for veal sauces, as well as for other recipes based on meat. Everyone relies on their own taste. Do not want to fool around at home with cooking sauce on wine, berries, mushrooms? Then use a universal cream sauce. It is served both in restaurants and ordinary cafes, because anyway, simplicity is more characteristic of folk taste. And he is the most tender for meat, especially for juicy medallions. The cooking method is often simple, but when you want to create, then you only plus such zeal. You can even find a sauce recipe with boiled celery, pumpkin, ginger, and refine to the taste of your family.

Obviously, veal medallions in a creamy sauce go well with any side dish. Such versatility will become a godsend when you are limited in time. Let's consider several options:

• Make the onion mass porridge and add crushed garlic to it. After boiling for 2 minutes, add the cream and leave on low heat. Use spices to taste. When you see that the consistency is thickened, turn off the heat. Let the sauce cool and then strain.
• Pre-fry the flour on the dry surface of the pan. When it turns golden, it's time to add 1 tbsp. butter. After minutes add cream and boil for 2 minutes. Constantly mix the sauce with cream, otherwise hated lumps can not be avoided. Salt and seasonings are added to taste.
• An excellent creamy sauce is obtained with the addition of broth, cheese, yolk and butter, and they make it in a water bath. The listed ingredients are heated so that the consistency is uniform, but do not allow boiling. Next, carefully place the yolks so that they do not have time to cook. This mass is seasoned with herbs and spices.

Here are such simple ways of delicate sauces. In addition, cream can even save meat if you dry it. It is enough to pour them a medallion and put in an oven, heated to 120 degrees. After 20 minutes, your dish will be transformed. And no one will know that it has lost its juiciness. True masters also know other secrets on how to eliminate defects in a dish, but for lovers, using cream will be a salvation.

Learn how to make veal medallions for a nutritious dinner

Before starting the first manipulations with products, you must first learn how to choose them correctly. After all, success depends on the subtleties. And their mistresses know by heart.

• It is better to buy at the market or in farmers' shops. If possible, refuse to buy meat from supermarkets.
• Accustom yourself to purchase meat products from one seller.
• For a medallion, clippings with a thickness of at least 2 cm are good.
• Look for calf meat in rich light red.
• Fresh veal quickly returns to shape after pressure.
• The layer of fat in a calf up to 6 months old is white. Look for this, do not buy from yellowness. Yellow indicates age older than 6 months.
• The smell of fresh milk in veal is the norm. Any other evidence of improper storage.

After you already have a piece of fresh on your hands, you should answer the question of how to prepare veal medallions, and the answer is simple and banal. If the first time you decide to try yourself in cooking, or occasionally do it, choose simple recipes.

Properly working with simple pepper, onion, oil and some herbs, you can easily cook your own masterpiece, which has no equal.

If you have chosen to cook a pan, do as most masters do and fry the medallions in melted butter. It will turn out very appetizing. Leave vegetable oil for simpler dishes, such as scrambled eggs. And one more rule - when you need to cook deliciously, forget about the rules of a low-fat diet. Find out what the taste should really be, and then modify the recipe.

Cranberry sauce with veal medallions - a traditional version of berries

No meat dish will be complete without a spicy sauce. And a great many of them were invented: creamy, berry, mushroom, cheese, satsebel, tomato, and others. And there are all new ideas for their preparation. Probably, every chef in the restaurant’s kitchen offers his own version of a meat supplement. At home, it is also easy to make. Who loves the kitchen, he generally likes to experiment, so who knows, you have the opportunity to distribute your recipe for a medallion and sauce for it. And it will be sweet and sour, bitter, milk, go to any others, you decide. We’ll tell you how to cook a berry version, and cranberries will become one of the ingredients.

We prepare the sauce for veal medallions as follows:

• Pour 400 ml of semisweet red wine into the stewpan.
• Put it on fire and bring to a boil, then add 100 ml of port. It is necessary to give the sauce an acid. Thus, a slight sweetness and sourness are preserved.
• Evaporate the contents until they are halved.
• Now add 200 g of cranberries and 20 g of butter.
• When the berries are cooked, you can turn it off.
• Take a blender and grind to a homogeneous consistency in a saucepan.
• Strain the resulting liquid through a sieve. All sauces should be filtered. This recommendation can save your meal. Because to leave lumps and hard pieces is a bad tone not only for restaurant customers, but also for those whom you are going to treat cooked dishes.

Would you like to make a presentation like in a restaurant? It's simple, you need your imagination and a sense of aesthetics. And most importantly, no one will criticize, because the cook is an artist. And in spite of the result, the phrase: “I see so ...” is always a strong argument.

Juicy Veal Medallions - This is a French dish, which is a neat piece of rounded meat, fried in a pan or baked in the oven. The finished dish is complemented with a side dish and sauce. In expensive restaurants, the preparation of meat medallions involves sophisticated techniques: su-view or flambe. But in order to prepare delicious meat medallions, you don’t have to own these techniques. We will tell you the basic recipes for veal medallions and reveal the secrets of juicy meat.

Cooking juicy veal medallions at home

Veal medallions are prepared from the loin parts of the carcass, the least exposed to stress during the life of the bull. Of course, preference is given to beef tenderloin. The meat from the backbone portion is lean, but very tender, not requiring softening or pickling. Before preparing veal medallions, the tenderloin must be carefully cleaned. If this is not done, the films and connective tissues will contract and “squeeze” juice from the meat under the influence of temperature. If you first decided, find out how to clean it, and cut it into steaks in this one.
  Juicy veal medallions are prepared from other loin parts: neck, shoulder blades and rump. Try to choose meat without veins and films, otherwise you will have to work on stripping it. Choose aged - it is softer and more tender due to the natural fermentation of muscle fibers.
  Medallions from tenderloin should not be pickled, but if you use stiffer beef, we recommend preparing marinade for veal medallions.
  The basic marinade for beef steaks is a mixture of fresh spices and olive oil. For spice, add pressed garlic or grated ginger root. It softens balsamic vinegar, soy sauce and fruit acids. However, try to pickle medallions for no more than 2 hours. Blot them thoroughly with a napkin before frying: if the meat surface is dry, the crust will form on it faster. Read the detailed recipes for delicious meat marinades.
Cooking veal medallions step by step
  Prepare a tenderloin or any other veal filet. Remove from the meat all films, cores and connective tissue. Get wet from moisture and cut portionwise at least 2 cm thick. Less is not worth it - there is a risk of overdrying tender ones.
  Marinate the meat as desired, leaving it at room temperature. If you plan to put it in the refrigerator, do not forget to remove it 40 minutes before cooking. You can’t fry cold beef medallions in a pan.
Use a non-stick pan. A grill pan is also suitable. In the first case, heat a spoonful of oil in a pan. You can use a mixture of different oils. For example, olive and cream or olive and sesame. If cooking medallions in a grill pan, grease each meat piece.
  The recipe for making medallions in a pan is good because the meat is cooked very quickly. The beef is first fried to a crust, and then placed in an oven preheated to 180 degrees for another 10-20 minutes.
  Remember: the juiciest veal medallions are prepared to medium rare.
  5. Before serving the medallions, give them 5 minutes to “rest” - the finished dish will be more juicy.
How to make delicious medallions: chefs tips
  - cut the meat correctly: try dressing the tenderloin with culinary thread, making the same indentation. On these indents it will be easier to cut medallions of the same thickness;
  - so that they keep their shape and do not deform when frying, fix each of them with a thread or a ring of foil;
  - butter added to freshly prepared medallions will give them a creamy aftertaste.

Veal medallions in creamy sauce

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

Veal Medallions with Mushroom Sauce

Season the beef for medallions seasoned with salt and pepper and fry portionwise in a preheated pan until crusted. As soon as the last piece of meat is fried, reduce the heat and add butter and chopped onions to the pan. Next, lay the mushrooms with garlic. Cook to a beautiful crust, and then pour in thick cream and add a bay leaf. Boil a couple of minutes until thickened and season the mushroom sauce to taste. Return the veal medallions to the pan and warm in the sauce for another 5 minutes. Serve the dish hot.

Recipe for Beef Medallions in Bacon

Beef medallions will be juicier if you wrap each with a slice of bacon and tie it with a thread. Fry the meat to the crust, and then put it in the oven for 10-15 minutes. Do not remove the bacon. He will nourish the meat with juice and give it a spicy smoked taste.
  Before serving the finished medallions, the slices of bacon are removed along with the thread and seasoned with coarse salt and freshly ground pepper to taste.
  We recommend this recipe for meat medallions in case you are cooking them from a shoulder blade or neck. As a rule, meat from alternative parts of the carcass has a more pronounced taste. It will be complemented by bacon, as well as wine or cognac-based sauce. Read the recipe for this.

Veal Medallions Recipe with Spicy Herbs

Do you want the medallions to be not only juicy, but also fragrant? Add fresh rosemary or thyme. Do this as follows: “stick around” each medallion with a sprig of rosemary and thyme. Fasten with a thread and fry first over high heat until crusty. After reducing the heat, add a generous spoonful of butter and a few cloves of garlic to the pan. Continue to fry the meat by pouring hot oil on it. Cook for 8-10 minutes, and then transfer the juicy and fragrant medallions to presentation plates, removing herbs. They cook according to the same recipe. Read the detailed recipe for steak with herbs in a pan in our.

Beef Medallions: Interesting Dish Details

This dish is always taken beef or veal tenderloin or, in other words, fillet, apple. This part of the carcass is soft and the dishes from it are juicy and tender. Medallions, a traditional French dish, are also prepared from beef tenderloin.

At its core, beef medallions are medium-sized chops of a pronounced rounded shape. It is because of the form that the dish got such an interesting and original name. How to cook it? There are different options for recipes: in a pan, in the oven, in a slow cooker. With various sauces and the addition of a wide variety of ingredients. Below I will give the recipes for which I cook this dish myself, and you can choose the one that seems most interesting to you. But before moving on to the recipes, I’ll tell you how to choose the right beef (veal) tenderloin for the dish.

Secrets of the right choice of clippings for medallions

For medallions you should always buy a fresh, pair of tenderloin. You can take chilled meat, but frozen beef or veal for a dish is better not to use. When choosing meat, always pay attention to its color. If we are talking about beef, then with a good tenderloin, the color will be red or saturated pink.

A piece should not have streaks or films, but the fat may be present and its color - white or pale cream. If the fat is yellow - the meat is definitely from an old animal. I check the freshness of meat and so - I press a finger on it, if it quickly restores shape, then the product is fresh and you can buy it.

If you buy a fresh fillet, then small and round medallions can be cut from it without problems. Watch the thickness of the pieces - it should not be more than one and a half centimeters. Medallions need not be beaten off, but if you are not too lazy to do this, the meat will turn out even more juicy and tender.

I’ll give you one more tip: always cut meat not along, but across the fibers. Beat the medallions through a plastic bag, and you need to recapture to the state of the souffle. Having prepared the meat, it remains only to choose a cooking recipe. Below are the most interesting, in my opinion, options.

Tender beef medallions in wine and creamy sauce

In this version, we will prepare the medallions in a pan, and I will explain in detail how to fry the meat so that it does not lose its juiciness. For the dish you will need the following ingredients:

1. 6 carved and broken medallions.
2. 6 strips of bacon with a width of about 15 centimeters.
3. 50 grams of quality cognac.
4. 100 grams of red dry wine.
5. 100 grams of fat cream.
6. Two small onion heads.
7. 3-4 cloves of garlic.
8. Vegetable and butter for frying.

Further, the cooking process will be as follows:

1. We take our medallions and wrap each of them in a circle around the bacon, fasten with a thread, salt and pepper.
2. We heat the pan with vegetable oil and fry our medallions on each side to a beautiful crust. The average frying time on each side is 4 minutes.
3. Chop the garlic with a knife and mix the crushed garlic with melted butter. We pour meat with this dressing. We continue to fry and at the same time add onion to the pan, cut into thin rings, onion with meat in a pan until the vegetable is soft.
4. We turn off the fire, pour cognac on the meat and vegetables and set it on fire. All alcohol should evaporate.

After - we get the medallions from the pan, put them on a separate plate. And in the pan we make the sauce: pour the wine and cream into it, heat it over low heat until the sauce by consistency resembles low-fat sour cream. Pour the medallions with sauce and serve with fried potatoes, fresh or pickled vegetables.

Oven Recipe

It is quite simple to prepare veal or beef medallions in the oven, and the recipe is good both for a dinner party and for a hearty dinner with your family. For the recipe, you must prepare a set of the following products in advance:

• 6 slices of beef or veal tenderloin
• 50 grams of soy sauce
• 5 tablespoons olive oil
• 70 grams of hard cheese
• Lemon half juice
• 100 grams of medium fat mayonnaise
• Spicy herbs (ready seasoning).
• Large onion head

We beat the tenderloin a little and rub it abundantly with soy sauce, herbs, lemon juice and keep in this marinade for half an hour. After frying the medallions on both sides in a pan and then spread them on a baking sheet. Top the medallions with mayonnaise, put on slices of onion rings, sprinkle with grated cheese. Bake the meat for half an hour.

Medallions in a multicooker

The recipe for a multicooker is good in that you do not have to stand by the stove and spend your time, and the meat when cooking in this appliance turns out to be juicy and tender. To prepare a meal, prepare products according to the following list:

• Half a kilogram of veal or beef tenderloin
• 150 grams of oily sour cream
• 5-6 cloves of garlic
• 4 medium-sized ripe tomatoes
• 200 grams of cheese
• 400 grams of milk
• Piece of butter

We beat meat, salt and pepper. In the device, select the "Baking" mode and put the medallions in its bowl. Without closing the lid, fry on both sides for three minutes. Finely chop the garlic, stir with sour cream. We cut the tomatoes in circles, grind the cheese through a medium grater.

Spread the fried meat in a multicooker bowl in layers, coat the top with sour cream sauce, put tomato mugs in the same place and fill it up with grated cheese. Pour over slightly warmed milk. We again set the baking mode on the device and bring the medallions to readiness within an hour. Ready meat goes well with mashed potatoes, rice and vegetable salads and slices.