Beef medallions can be ordered at the best restaurants in Bishkek. Maybe you even tried to cook them at home. But, most likely, it turned out not so tasty and juicy as in a restaurant. This is because you do not know how to cook them.

At least, I personally realized that the problem was precisely in me. Although before the master class, chef Roman Dubnitsky thought that some special products were needed. I note that under the guidance of the master we got excellent medallions. Already cooked them at home - and everything turned out just fine. So it works.

Roman Dubnitsky is a graduate of the most prestigious school Le Cordon Bleu - a kind of Cambridge and Harvard in cooking. For six years he worked under the leadership of the renowned chef Roland Passo Michelin-starred restaurant "La Foley" (San Francisco, California). Received invaluable management lessons in the team of chef Alain Ducas, whose name has become a global brand. With him, Roman participates in the opening of restaurants at the Starwood Hotels & Resorts Worldwide hotel W.

In Kazakhstan, he worked as the brand-chef of the AB restaurant chain with Askar Baitasov, launched 15 different project plans. Since 2015, he has periodically worked on television, and since the beginning of 2017, he has been a permanent host and chef in the culinary program Magic of Kitchen. Since opening in September 2012, she has been conducting various master classes and private events in the Compote culinary studio (Almaty).

The private workshop was organized by Herbalife at Cook Story.

So, today we will prepare beef medallions with baked vegetables in tomato sauce. Note that these three dishes can be prepared separately. Medallions can be served with any side dish. Baked vegetables will be delicious not only with meat, but also with chicken, fish or just that.

Well, the sauce ... We’ll talk about the sauce separately.

Beef Medallions

We will need:

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

Step 1. Choose the meat.

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

“You can’t buy such meat in any meat department, because it’s the most valuable part of the carcass. So come to the market, see who has the best meat and order bon fillets. In general, girls, meat and husband should be chosen according to one rule : if you like it - only then take it. But not like that, grabbed what's left, or you need to take something anyway, "says Roman Dubnitsky.

The novel said another wonderful thing that we know, but it's always nice to hear:

"They sell excellent meat in Kyrgyzstan. I like your meat more than in Kazakhstan."

Note that for this dish meat needs to be fresh, it cannot be frozen.

Step 2. Prepare the meat.

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

To do this, put the clipping on the board in front of us and cut off the hanging parts (the so-called tongues and ears).

We hold the knife while lifting the blade at a slight angle.

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

Now we cut a piece across the fibers of 3-3.5 centimeters. Get 7-9 medallions from one piece of tenderloin.

Step 3. Give the meat a shape.

So that the medallions do not lose their shape during processing, they must be tightly tied up against the fibers with twine, as if you were belting the meat. You can tie it on two knots or on a bow. The ends of the twine should not be very long, but you also do not need to try to cut them as short as possible.

Step 4. Salt and pepper.

The meat does not need any spices. Only salt and pepper. We take the most ordinary salt. The novel advises in this case to take not iodinated, otherwise a metallic taste will appear. It is better to salt with a hand, and not from a salt shaker, so the salt will lie more evenly. At the same time, the hand should be 30 centimeters higher than the piece of meat (this is also necessary for uniformity of salting out). But you can only pepper from the mill - otherwise the aroma of spice will disappear.

Step 5. Fry the meat

We put a dry pan on the fire, heat it. Then add a couple of tablespoons of vegetable oil. Warm up the oil. Now fry our medallions from all sides. Turn over with tongs. On each side we hold 20-30 seconds. In order for the meat to be fried evenly, it will take about seven coups (five in a circle, top and bottom).

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

Step 6. Bake the meat.

Now the meat must be brought to readiness. We put it on the grid from the pan, remove the twine and put it in the oven, heated to 200 degrees, for 7-12 minutes (depending on the thickness of the medallion and the degree of desired cooking).

Do not forget to place a baking sheet under the wire rack. If there is a convection mode, it is better to turn it on.

Everything, the meat is ready.

Baked vegetables

Bulgarian pepper (it is better to take multi-colored) - 3 pieces

Eggplant - 3 pieces

Red onion - one middle head

Garlic - 3-4 cloves

Zucchini - 2 pieces

Basil - half a bunch or bunch

Cilantro or other greens to taste - half a bunch or a bunch

Thyme (aka our thyme) - two or three branches

Salt, Olive Oil, Sugar

Step 1. Wash and clean the vegetables.

Well, here, I think, no one needs to explain anything. Mine as usual. Pepper clear of seeds. Eggplant soak is not necessary.

"It’s some kind of myth that untreated eggplants are bitter,” Roman said. “Normal, properly cooked eggplants will not be bitter. Just washing and removing the stem is enough.”

Zucchini can not be peeled. Peppers can be taken and ordinary green, but multi-colored will make the dish more beautiful. Same thing with onions. In addition, red onions are more tender.

Step 2. Cut the vegetables.

We cut eggplant and pepper into bars 4 cm long and 2 cm wide.

Cut the onion into 8 pieces.

Grind the garlic.

We cut zucchini into thin plates using a special knife for peeling vegetables.

Step 3. Add the spices.

We put the prepared vegetables on a baking sheet, add the leaves of thyme.

Sauce

We will need:

Herbalife Tomato Soup with Basil - 1 tbsp. spoon per serving

Repeat again. The sauce can be any. But traditionally, tomato sauce is served with meat and vegetables. It can be made independently from tomatoes, onions, spices, passing all this through a meat grinder and evaporating excess moisture over a fire. You can buy ready-made ketchup (but it must contain vinegar that drowns the taste of meat. Or you can have an excellent sauce of tomato soup with Herbalife basil).

Step one. Cooking the sauce.

We prepare the sauce according to the instructions indicated on the package. We added a little more water to get the sauce, not the soup.

Step 2. We try.

The beauty of this particular sauce is that you don’t have to bother. After all, meat and vegetables are ready. And the sauce needs to be done very quickly. But still try the sauce before serving: maybe you want to add some spices.

We spread vegetables, zucchini, a medallion on a plate, pour sauce. Before serving, add fresh herbs, chopped as usual.

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

What are beef medallions

Meat medallions are a delicacy of French cuisine. It is a small piece of beef round or oval in shape, 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, but with 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 prepared from such a part of the carcass as a tenderloin or bullseye (the muscle of the outer thigh). In extreme cases, you can use frozen meat, but this will affect the structure and taste of the finished dish. It is not necessary to beat the tenderloin, it is already very tender. If you use other meat, then you need to beat it evenly, previously wrapping in cling film.

Beef needs to be cut 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 medallions. They are also called lazy. You can make the meat even more tender by pickling. Also, after roasting based on meat fat, sauces are prepared, mainly with the addition of wine and cream.

Marinade for juicy medallions

The easiest way to quickly and tasty marinate meat is to mix any vegetable oil with spices. Grated onions, garlic, ginger, dried and fresh herbs such as thyme, rosemary can be used for this. Beef is well marinated in soy sauce, mustard. The combination of meat with citrus juices will be interesting. You can also pour meat with dry wine or champagne.

Recipe

Medallions are fried mainly in ghee from two 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 more tasty and healthy. You can also cook them in a slow cooker. There is a combined method of cooking, when the meat is first lightly fried to a delicious crust, then baked in the oven. Choose the right gourmet recipe for you.

Beef tenderloin

• Time: 40 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 137 kcal / 100 grams.
• Cuisine: French.
• Difficulty: medium.

The classic recipe for beef tenderloin medallions with wine. The presence of mushrooms, a mixture of three types of oil and tomato sauce gives a special taste to the dish. Medallions are obtained with a delicious golden crust. It is better to serve them hot, so the taste of beef and sauce is better revealed. The dish goes well with red dry 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. Cut mushrooms into thin plates.
3. Heat the sunflower oil in a pan, put the meat and fry the slices for 2 minutes on both sides.
4. Put the meat on a plate as shown in the photo.
5. In the pan where the steaks were grilled, add olive and butter.
6. When the mixture is hot, send the mushrooms to fry with a pinch of salt until golden brown.
7. Add tomato sauce, after a couple of minutes, when it warms up, pour in the wine, reduce heat and evaporate.
8. When the wine has evaporated, pour in the chicken stock. During cooking, it should halve in volume.
9. Return the beef to the pan, stew in the resulting sauce for 5-7 minutes.
10. Serve the dish hot.

Beef Bullseye

• Time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie content: 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 thigh. Delicious medallions are made 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. As a side dish, you can serve rice and other cereals.

Ingredients:

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

Cooking method:

1. Cut the beef apple into rounded slices.
2. Beat off from all sides with a kitchen hammer or the back of a knife.
3. Heat the vegetable oil, put the beef in a 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 peel from the carrots, rinse well, cut into circles.
7. Heat a little sunflower oil in a saucepan, fry vegetables for 5-7 minutes.
8. Peel the pickled tomatoes, add to the stewpan.
9. Add a little 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 vegetables from the sauce as a side dish.

In creamy sauce

• Time: 50 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 184 kcal / 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: French.
• Difficulty: medium.

Beef pulp goes well with creamy sauces. This recipe uses fat cream to make it. It is better to take a product with a fat content of 30%. Then the dish will have a pronounced creamy taste. In some cases, cream is replaced with fat milk. So that the medallion does not fall apart during frying, it is bandaged with food thread, before serving it is removed.

Ingredients:

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

Cooking method:

1. Cut the fillet mignon across the fibers into pieces with a diameter of 7-8 cm.
2. Beat the pieces with a culinary hammer or the back of a knife.
3. Wrap each piece of bacon to make a rounded shape, fasten with a rope, as shown in the photo.
4. Heat oil in a pan.
5. Peel the vegetables, chop the onion into thin rings, chop the garlic in any convenient way.
6. Fry the beef on all sides for 3 minutes, including on the sides.
7. Add vegetables to the pan, grind all together.
8. Carefully remove the threads, pour the wine, cream, simmer until thick.
9. Before serving, pour meat into the resulting sauce, garnish with greens.

In the pan

• Time: 1 hour.
• Servings Per Container: 2 Persons.
• Calorie content: 167 kcal / 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: French.
• Difficulty: medium.

You can fry beef medallions in a regular pan, or use the grill. During the preparation of steaks, a tasty crust with characteristic stripes forms on the grill pan. Marbled beef slices marinated in soy sauce. You can use the classic look, mushroom or garlic, to your taste. Steaks are obtained medium-rare with a pink layer inside.

Ingredients:

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

Cooking method:

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

In a slow cooker

• Time: 1 hour 30 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 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 affordable. At the same time, they have a richer taste and are somewhat healthier than food prepared in a pan. To create this dish, any multicooker 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 on the table, otherwise it must be prepared.

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 raw medallions, pepper, put on the bottom of the bowl in one layer and fry on the cream in the "Frying" mode for 4 minutes on each side. The cover must be open.
2. Then grease each layer of fried beef with sour cream and garlic, top with sliced \u200b\u200btomatoes and sprinkle with grated cheese.
3. Pour 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 Per Container: 3 Persons.
• Calorie content: 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. Creamy onion dressing can be prepared separately in a pan. In this case, the tenderloin is not saturated with these tastes, but will be prepared 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;
• onions - 1 pc.;
• garlic - 1 tooth .;
• salt, black pepper - to taste.

Cooking method:

1. Rinse the tenderloin under cold water, dry.
2. Cut into slices, beat slightly.
3. Wrap each slice of bacon, secure with a rope.
4. Sprinkle with salt and pepper.
5. Warm the pan with olive oil well.
6. Put the beef steaks, squeeze lightly, fry for 3-4 minutes on each side.
7. Turn over again, fry for 2 minutes on both sides.
8. Lubricate the baking tray with butter, put the medallions on it.
9. Peel the onion, cut into half rings, spread on top into meat slices.
10. Pour cognac, red wine over the contents of the pan, and sprinkle with garlic.
11. Bake in a preheated oven at 180 ° C for 30 minutes.
12. After 10 minutes of cooking, remove the baking sheet, fill it with cream, cook the remaining time.
13. Pour sliced \u200b\u200bsauce with onion before serving.

Juicy beef medallions with spicy sauce

• Time: 30 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 158 kcal / 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: French.
• Difficulty: medium.

For meat lovers with sweet and sour sauce this recipe for beef medallions is suitable. A characteristic sweetness is given by an apple, and sourness - by a cherry. Berries must be seedless. 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. Lightly beat back, sprinkle with spices for a barbecue.
3. When the meat is soaked, fry it in vegetable oil on both sides until cooked.
4. Roast apple slices with beef.
5. Put the beef on a plate.
6. In the pan, send the pitted cherries, pour the wine, season with black and red pepper, mix and evaporate a little.
7. Pour the beef sauce before serving.

Recipe for Beef Medallions in Bacon with Wine Sauce

• Time: 40 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 144 kcal / 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: French.
• Difficulty: medium.

A delicious recipe for beef medallions in bacon. Shallot gives a special taste to the dish. A sauce based on beef broth and red dry wine makes the meat more juicy. Together they form a harmonious flavor ensemble. Beef is wrapped in bacon so that the medallion keeps its shape and is not dry. In addition, these ingredients combine well to taste.

Ingredients:

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

Cooking method:

1. Cut the clipping into 8 round medallions, as shown in the photo.
2. Fight lightly, sprinkle with salt and pepper.
3. Cut each strip of bacon in half and wrap a piece of beef in half.
4. Melt half the butter in a pan, fry each piece for 2 minutes on both sides.
5. Put the beef on a plate, cover with foil so that it does not cool.
6. Put the remaining butter in the pan, squeeze the garlic, finely chopped shallots and cumin. Strain the mass until the onions are 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. Boil for about 12 minutes, stirring constantly, until the sauce thickens and decreases in volume.
10. Warm beef with sauce before serving.

Five secrets of delicious medallions

To make the beef medallions prepared with your hands perfect in taste and technique, use five secrets from professional culinary specialists:

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

Video

Beef medallions are considered a French national dish. They got the name because of their round shape, and these juicy meat slices are made from fresh and high-quality beef tenderloin. At the same time, medallions can be served together with various vegetables, aromatic mushrooms and beans.

Beef Medallions in the Oven

Despite the fact that meat dishes are in great demand, not many people know how to cook a good piece of meat in the oven, meatballs or the same medallions. But if you follow all the recommendations, the result will be wonderful!

First you need to prepare all the ingredients:

• Filet Mignon Steak - 4 pcs.
• Olive oil - 35 grams.
• Hard cheese - 75 grams.
• Mayonnaise - 3 tbsp. spoons.
• Basil - 1 teaspoon.
• Soy sauce - 50 grams.
• Lemon juice - 10 grams.
• Onions - 1 pc.
• Parsley.

The algorithm of actions is as follows:

1. For cooking, you need to immediately beat off fresh meat and grate it with soy sauce with basil. Then add lemon juice and set aside the workpiece soaked in the refrigerator for half an hour.
2. After the beef has been soaked, it is necessary to heat the pan and lightly fry the meat in it over low heat (but not longer than 5 minutes).
3. At this time, turn on the oven to 220 ° C and heat the mold for our dish. Then it must be greased with olive oil and put medallions on it.
4. Onion rings should be put on top of the meat, bonding them to the meat with a layer of mayonnaise and grated cheese.

Bake medallions in the oven for 20 minutes, and then, when serving, garnish the dish with fresh parsley.

How to cook in a pan

You can prepare medallions in a pan.

To do this, you need the following ingredients:

• Round beef tenderloin - 4 pcs.
• Bacon - 4 pcs.
• Cognac - 3 tbsp. spoons.
• Red wine - 3 tbsp. spoons.
• Cream (10%) - 3 tbsp. spoons.
• Onion - 1 pc.
• Garlic - 1 pc.
• Oil - 30 grams.
• Vegetable oil - 2 tbsp. spoons.
• Salt, pepper - at your discretion.

Let's get started!

1. First, cut the bacon into strips so that they can completely wrap the meat. Usually they are cut up to 15 cm long and up to 3 cm wide.
2. Then you need to beat off each piece of beef and wrap in bacon. In order for the blanks to keep their shape, they need to be wrapped with a thin thread.
3. Medallions pepper and salt.
4. After this, the meat should be fried in vegetable oil. After 3 minutes of frying, put in the pan butter with garlic and onions.
5. After the meat and onions are slightly stewed, add cognac, which must be set on fire to evaporate the alcohol.
6. The finished meat remains to put on a plate and to prepare the sauce, boil wine and cream in a pan.

With mushroom sauce

To prepare medallions with mushroom sauce, you must prepare:

• Beef - 1 kg.
• Onion - 1 pc.
• Mushrooms - 700 g.
• Cream - 800 ml.
• Cognac - 30 g.
• Sunflower oil
• Salt pepper.

The process is not particularly complex:

1. To prepare mushroom sauce, you must peel the mushrooms and wash them well. Then cut into small pieces.
2. After that, they need to be fried over low heat along with butter. After 15 minutes of frying, add finely chopped onions to the mushrooms and continue to fry for another 5 minutes.
3. Then cognac should be introduced to the mushrooms and set fire to it. After the alcohol burns out, add 800 ml of cream, a pinch of pepper and salt. Quench the resulting mixture for 10 minutes.
4. To prepare the medallions, it is necessary to cut the beef into even pieces up to 1.5 cm thick. The meat should be seasoned with salt and pepper before frying. Beef should be fried until golden brown.

Beef Medallions in a Multicooker

To prepare medallions in a slow cooker, you do not need to spend a lot of effort, and the dish turns out to be very juicy.

To prepare, prepare:

• Beef tenderloin - 4 pcs.
• Sour cream 25% - 130 g.
• Garlic - 1 pc.
• Tomato - 4 pcs.
• Cheese "Russian" - 200 grams.
• Milk 2.5% - 400 ml.
• Olive oil - 2 tbsp. spoons.

Cooking in a slow cooker consists of several stages:

1. To begin with, the meat needs to be beaten and seasoned with salt and pepper. Beef must be tied with a thread.
2. Then you should set the baking mode and fry the meat for about 6 minutes. At the same time, beef needs to be turned to the other side after 3 minutes.
3. After that, combine the garlic with sour cream and the resulting mixture is well lubricated meat. Then we spread on it a pre-chopped tomato.
4. Next, you need to “fix” the appetizing structure with the help of grated cheese, and then fill the dish with milk. Medallions in a slow cooker will be ready in an hour.

In creamy sauce

Medallions in creamy sauce are very tender.

However, a lot of ingredients are not required:

• Beef - 0.5 kg.
• Butter - 40 grams.
• Vegetable oil - 30 ml.
• Cream - 1 cup.
• Dry basil - 1 pinch.
• Vodka - 40 ml.
• Salt or seasoning.

Before cooking, beef needs to be washed well and cut into slices up to 1 cm thick. Then the meat is fried in any vegetable and butter for about 10 minutes. After the medallions are fried on both sides, add vodka, which must immediately be set on fire. When the dish stops burning, fill it with cream and add all the spices and salt. After this, the medallions must be fried for another 5 to 7 minutes.

Cooking with beef tenderloin

To prepare beef tenderloin medallions, you need to prepare the following ingredients:

• Tenderloin - 1 kg.
• Olive oil - 3 tbsp. spoons.
• Salt pepper.

The tenderloin should be cut into pieces of round shape up to 2 cm thick. Then they should be beaten off, add pepper and salt.

After that, the meat is fried for 5 minutes on each side. At the end of frying, the fire must be reduced and the dish steamed under the lid for another 5 minutes.

Beef Apple Medallions

A very popular recipe is the preparation of beef apple medallions.

An apple is a clipping from the outer thigh, in which there are small fatty layers, which make the dish much juicier.

For cooking you will need:

• Beef Bullseye - 1 kg.
• Onion - 0.5 kg.
• Carrots (medium size) - 2 pcs.
• Ripe tomato - 3 pcs.
• Olive oil - 2 tablespoons.
• Seasoning for meat.

The process of making such a dish is very simple:

1. First, the beef is cut into medallions up to 2 cm thick. Then they are beaten and seasoned with seasoning salt.
2. After that, in a hot frying pan, the billets are fried with oil for about 8 minutes.
3. Ready meat is laid out on a plate. Next is preparing a vegetable dressing.
4. In the same pan, fry the onions and grated carrots that were previously sliced \u200b\u200bin rings. When the vegetables are lightly browned, it's time to add the tomato, some water and seasoning.



To make beef medallions soft and soft, you need to know some small secrets:

1. When buying meat, it is important to give preference to young beef, as it will not be tough. It is also necessary to pay attention to the color of the meat, its smell and elasticity. High-quality beef will be pinkish and red in color, it restores its shape well after compression, and also has a pleasant smell.
2. When cutting meat, proportions must be observed. Medallions will be the most juicy if they are cut up to 2 cm thick.
3. Beef should be well beaten and seasoned with marinade. Lemon juice is an excellent substitute for marinade.
4. The frying time for medallions should range from 3 to 5 minutes on each side. In order not to dry the meat during frying, it is better to add cream sauce to it.
5. To keep the medallions juicy, it is recommended to salt them at the end of frying. Also, salt should not be added directly to the marinade.

Beef medallions have a divine taste and always turn out juicy and soft, if you follow all the recommendations for their preparation.

Beef meat has a delicate taste and unique aroma. Sirloin is especially appreciated by housewives. It’s easy to work with, and the dishes are delicious and delicious. Today you will learn how to cook beef medallions. In fact, this delicacy is served in fashionable restaurants. Chefs were not able to keep the recipe for this dish a secret, so you can now master the process of its preparation at home.

Chopped beef medallions in the oven

1. Type of food: hot
2. Weight of the finished dish: 800 g.
3. Time for preparing: .
4. Energy or nutritional value of a dish:

Ingredients:

• Beef Tenderloin - 700 g.
• Salt to taste.
• Mushrooms - 100 g.
• Eggplant - 100 g.
• Onion - 100 g.
• Olive oil - 30 g.
• Garlic - 4 prongs.
• Salt to taste.
• Balsamic vinegar - 30 g.
• Grated cheese - 50 g.

Cooking Chopped Beef Medallions

1. Beef medallions got this name because of their appearance. They are round in shape and really resemble jewelry. Cutting medallions out of the fillet edge will not be easy, so cooks use some tricks. First, pieces of meat are left arbitrary, and before frying, they are tied around the perimeter with a thread, giving the future medallions the desired shape. This method is ideal for preparing baked veal medallions. On a note! Baked meat is considered safe for use by patients suffering from gastric diseases. It is less caloric and fatty, and in its taste characteristics it is much superior to fried.

1. Beef medallions prepared according to this recipe do not need a side dish. Pieces of meat will be combined with vegetables and other delicious products that will become a single dish. Cooking is as follows.
2. Peeled mushrooms, onions and eggplant are cut into small pieces and fry in oil until half cooked. Then the mixture needs to be salted and covered. So it is stewed until fully cooked. The meat cut must be divided into several parts. Then you should prepare the marinade sauce for meat. It contains balsamic vinegar, olive oil and garlic with salt. Formed beef medallions marinate for 2 hours
3. Grease a baking sheet with a thin layer of vegetable oil. Put beef medallions on it. Place the baking tray with meat in an oven preheated to 200 degrees and detect for 20 minutes. After the time specified in the recipe for beef medallions is necessary to lay a mixture of mushrooms, onions and eggplant. Top them can be sprinkled with grated cheese. Beef medallions are baked again for 10-15 minutes. Then the meat can be immediately laid out on a dish, garnished with greens and served as hot.

Beef medallions in creamy mushroom sauce

1. Type of food: hot
2. Subtype of dish: beef tenderloin dish.
3. Servings Per Container: 4 servings.
4. Weight of the finished dish: 800 g.
5. Cooking time: 2 hours.
6. National cuisine that the dish belongs to: French.

Ingredients:

• Beef Tenderloin - 500 g.
• Bacon - 200 g.
• Cognac - 100 ml.
• Ghee - 100 g
• Vegetable oil - 40 g.
• Granulated garlic to taste.
• Ground pepper - to taste.
• Salt to taste.
• Mushrooms - 100 g.
• Cream - 100 ml.

Instruction:

Beef medallions, prepared in such a sauce, have an unforgettable taste and exquisite aroma. The recipe uses ordinary products, and the technique for its implementation is extremely simple.

1. First, fresh beef meat needs to be cut into medallions. Then each piece must be wrapped in bacon and tied with culinary thread, forming circles.
2. Heat the oil in a frying pan and place the beef tenderloin medallions on it. Fry the slices on both sides until a beautiful crust is obtained.
3. Then reduce the heat and brandy the medallions, add oil if necessary. Put them out a little and remove from the stove. Remove the thread from the cut pieces. Bacon can also be removed.
4. The next step in the recipe is to make the medallion sauce. In a clean frying pan, heat ghee, fry chopped mushrooms, add ground pepper and granulated garlic.
5. Then add 20% cream to the future beef sauce. Bring the mixture to a boil. Once the sauce has the desired density, remove it from the stove.

Beef Apple Medallions: Recipe

1. Type of food: hot
2. Subtype of dish: beef tenderloin dish.
3. Servings Per Container: 4 servings.
4. Weight of the finished dish: 800 g.
5. Cooking time: 1 hour.
6. National cuisine that the dish belongs to: French.

Ingredients:

• Beef Tenderloin - 800 g.
• Onion - 200 g.
• Salt to taste.
• Butter - 30 g.
• Cognac - 100 ml.

Instruction:

This recipe involves the use of the outer part of the back quilted bovine carcass. Making medallions from it is extremely simple. This part of the beef has a rounded shape and a special structure. Its composition includes fatty layers, which in the process of preparation reveal the exquisite taste of meat and give the tenderloin juiciness.

1. This recipe does not use marinade. The meat itself is very juicy and soft, so it’s enough to cut it into pieces, wrap it around the perimeter and fry in oil until golden brown.
2. Beef tenderloin is temporarily put on a dish.
3. Butter is added to the pan, a little salt is added and the medallions are laid out again. When the butter is melted, put onion rings in it and fry on both sides.
4. Medallions are doused with cognac and set on fire. When the alcohol burns out, the preparation of beef medallions is considered complete.
5. The medallions are served with a side dish in the same sauce in which they were fried.

Burgundy medallions with red wine sauce

1. Type of food: hot
2. Subtype of dish: beef tenderloin dish.
3. Servings Per Container: 4 servings.
4. Weight of the finished dish: 800 g.
5. Cooking time: 2 hours.
6. National cuisine that the dish belongs to: French.
7. The energy or nutritional value of the dish, that is, the content of calories, proteins, fats, carbohydrates, vitamins, etc.: 693 kcal.

Ingredients:

• Beef Tenderloin - 700 g.
• Salt to taste.
• Garlic - 5 prongs.
• Mushrooms - 100 g.
• Prunes - 5 berries.
• Caraway seeds - 4 g.
• Flour - 50 g.
• Red wine - 150 ml.
• Meat broth - 100 ml. [

Instruction:

We offer you a unique recipe for beef tenderloin in the form of medallions. It will use a beautiful rich sauce with various additives. On a note! Burgundy cuisine is an integral part of French. Nevertheless, it is original and colorful, therefore it stands out in a special class.

1. First cut the beef into pieces and sprinkle them with salt.
2. Fry steaks in butter until half cooked. Then put the medallions on a plate and cover them with foil.
3. Put garlic, crushed mushrooms with prunes and caraway seeds in a pan.
4. Stew until soft, add flour, salt and pour red wine with broth.
5. Cook the sauce until thickened. Then put the beef in it and cook over medium heat for another 5 minutes.
6. Instead of wine, cherry or cranberry juice may be used to make the sauce.
7. Medallions are served with any side dish. Beef is best served with french fries, rice and pasta.

Beef Medallions in Bacon

1. Type of food: hot
2. Subtype of dish: beef tenderloin dish.
3. Servings Per Container: 4 servings.
4. Weight of the finished dish: 800 g.
5. Cooking time: 1 hour.
6. National cuisine that the dish belongs to: French.

Ingredients:

• Beef Tenderloin - 600 g.
• Bacon - 200 g.
• Salt to taste.
• Vegetable oil - 50 ml.
• Garlic - 5 prongs.

Instruction:

In this recipe you have room for creativity. Medallions can be served with any sauce and side dish. Their main highlight will be the design of bacon.

1. The tenderloin is divided into identical pieces, beaten and sprinkled with salt and seasonings. So she should rest in the refrigerator for half an hour. Then the medallions are wrapped around the perimeter with bacon and tied with a thread, slightly tightened.
2. In a hot grill pan with oil, fry steaks and garlic at the same time.
3. When the surface of the tenderloin becomes golden, you can remove the medallions in a plate. The thread should be cut and detached. Bacon can be left, it gives a special flavor.
4. The medallions are decorated with greens and served with fresh vegetables or a side dish.

This article has many recipes for making pork medallions - tasty and mouth-watering.

Pork medallions are an appetizing and beautiful dish that is suitable for both everyday and romantic dinner. If you are preparing medallions for the first time, then you need to buy a culinary thread, otherwise you will not be able to form round "washers" of the correct shape. Without this, the dish will not look original. This article describes recipes for making medallions with different sauces and additional ingredients that will make the meat more delicious.

Pork Medallions: The Most Delicious Classic Recipe

For the preparation of medallions, the main thing is to choose the right meat. It should be a perfect structure. In addition, the thickness and shape of the "washers" is important.

Important:  The meat should be fresh, not thawed, otherwise after frying, it will not be juicy. Therefore, choose a filet - dry, red and odorless.

If you buy not fillet, but a tenderloin, this part of the pork is light pink in color, with a slight milky smell. Such meat is considered quality, and after frying it will be tasty.

Here is the most delicious classic recipe for pork medallions:

You need to buy these products:

• Pork fillet meat - 250 grams
• Rast. oil - 1 tablespoon
• Garlic - 1 clove
• Salt, pepper mixture to taste

Cook like this:

1. After that, put the fried medallions on a sheet from the oven, and simmer for another 15 minutes over medium heat in a preheated oven.
2. Before serving, remove the culinary thread from the meat.

Serve the dish with any side dish or vegetable salad.

You can save the shape of the medallions during frying not only with the help of culinary thread. This effect can be achieved by wrapping meat barrels with strips of bacon. In addition, you add a dish of a unique taste of fried bacon.

Here is the recipe for delicious pork medallions in bacon:

Prepare these foods:

• Pork fillet meat - 250 grams
• Bacon - 50-80 grams
• Vegetable oil - 1 tablespoon
• Garlic - 1 clove
• Salt, pepper mixture to taste

Prepare the dish by following these steps:

1. Strip the pork tenderloin from the fat layer. Rinse under the tap and dry, you can wipe with a paper towel.
2. Cut the fillet into 4 centimeter slices. Form the barrels using cooking twine.
3. Sprinkle future medallions with salt and pepper.
4. Cut the bacon into thin strips. Wrap them with sliced \u200b\u200bpork fillet.
5. Heat a thick-bottomed skillet and pour oil. When it boils, drop the crushed clove of garlic.
6. Then send the meat "washers" to the pan. Fry on both sides for 3-5 minutes.
7. After that, put the fried “barrels” with bacon on a baking sheet, and simmer for another 15 minutes over medium heat in a preheated oven.

Serve with a vegetable side dish and herbs. Mustard or other hot sauces are perfect for such meat.

Mushrooms go well with meat and cream. Medallions in the sauce are tender and juicy. You can use as wild mushrooms - frozen or only harvested, or champignons, which are sold at any grocery store.

Here is the recipe for delicious pork medallions in creamy mushroom sauce:

You will need such products:

• Pork fillet meat - 250 grams
• Salt, pepper mixture to taste
• Cream 30% - 100 grams
• Butter - 50 grams
• Mustard - 1 teaspoon
• Turnip onion - 1 piece
• Mushrooms - 200 grams

Cook like this:

1. Strip the pork tenderloin from the fat layer. Rinse under the tap and dry, you can wipe with a paper towel.
2. Cut the fillet into 4 centimeter slices. Form the barrels using cooking twine.
3. Sprinkle future medallions with salt and pepper.
4. Prepare the sauce at this time: add a little oil to the preheated pan. Finely chop the onion and send it to fry. Put peeled and chopped mushrooms to it. Fry the onion with mushrooms for 10 minutes, and then pour in the cream, add flour and butter. Stew until the cream evaporates, so that the sauce becomes a light brownish tint. Now add mustard to the sauce, salt, pepper and remove from heat.

The sauce can be served separately, and put meat, salad and a little chopped green onion in a plate.

There can be many options for cooking meat in creamy mushroom sauce. And you can experiment yourself by adding new ingredients. Try to cook meat with cream and soy sauce - delicious and piquant. Here is the recipe for delicious pork medallions in a creamy sauce with mushrooms and soy sauce:

Ingredients:

• Pork fillet meat - 250 grams
• Vegetable oil - 2 tablespoon
• Salt, pepper mixture to taste
• Cream 20% -30% - 100 grams
• Butter - 50 grams
• Soy sauce - 1 teaspoon
• Turnip onion - 1 piece
• Chives - a few feathers
• Mushrooms - 200 grams
• Wheat flour - 1 tablespoon

When cooking, follow these steps:

1. Strip the pork tenderloin from the fat layer. Rinse under the tap and dry, you can wipe with a paper towel.
2. Cut the fillet into 4 centimeter slices. Form the barrels using cooking twine.
3. Sprinkle future medallions with salt and pepper.
4. Heat a thick-bottomed skillet and pour oil. When it boils, send the meat blanks to the pan. Fry on both sides for 3-5 minutes.
5. Prepare the sauce at this time: add a little oil to the preheated pan. Finely chop the onion and send it to fry. Put peeled and chopped mushrooms to it. Fry the onion with mushrooms for 10 minutes, and then pour in the cream, add flour and butter. Stew until the cream evaporates, so that the sauce becomes a light brownish tint. Now add soy sauce, salt, pepper and remove from heat.
6. Before serving, fold the medallions on a plate, pour the sauce and sprinkle with chopped green onions.

The best side dish for such meat is mashed potatoes or boiled potato slices.

If you want something unusual, tasty and satisfying, make the dish “Meat in orange-ginger sauce”. The whole secret of an interesting and rich taste in this dish is in the sauce. Cooking it is quick and easy. He will be ready while the meat is fried. Therefore, prepare both the sauce and meat barrels at the same time to serve everything hot.

Here is a recipe for delicious pork medallions in orange-ginger sauce:

Prepare these products:

• Pork fillet or loin - 500 grams
• Vegetable oil - 2 tablespoons
• Orange juice - 1 cup
• Turnip onion - 1 piece
• Sugar - 2 tablespoons
• Water - 1 tablespoon
• Wine Vinegar - 10 ml
• Soy Sauce - 10 ml
• Butter - 10 grams
• Garlic - 2 cloves
• Ginger powder - 1 teaspoon
• Starch - 1 teaspoon
• Salt, pepper - to taste
• Sesame and basil - a little for decoration

The preparation of this dish consists of the following stages:

1. Strip the pork tenderloin from the fat layer. Rinse under the tap and dry, you can wipe with a paper towel.
2. Cut the fillet into 4 centimeter slices. Form the barrels using cooking twine.
3. Sprinkle future medallions with salt and pepper.
4. Heat a thick-bottomed skillet and pour oil. When it boils, send the meat blanks to the pan. Fry on both sides for 3-5 minutes.
5. At this time, prepare the sauce: finely chop the onion and garlic and fry in a pan with vegetable oil until transparent. Add ginger powder, soy sauce, vinegar, sugar, orange juice. Reduce the heat, let the mixture simmer until 2 times.
6. Dissolve the starch in water and add to the sauce, stirring occasionally. Boil the sauce a couple of minutes before thickening, and turn off the gas.
7. Put the fried medallions on a sheet from the oven, and simmer over medium heat in a preheated oven for another 15 minutes.
8. Before serving, fold the medallions on a plate, pour the sauce, sprinkle with sesame seeds and put a sprig of basil.

This dish can be eaten without a side dish and salad. Sweetish sauce perfectly complements the taste of fried pork. These medallions will decorate any holiday table, and even with bright mayonnaise salads, they will be out of competition.

Another recipe for fried pork with a sweet sauce made from cranberries. This berry often complements meat dishes. Its sour taste is smoothed out by honey, and all together adds meat to an original taste, which your guests and household will admire.

Recipe for delicious pork medallions in cranberry sauce:

Prepare the following ingredients:

• Pork loin - 500 grams
• Salt, pepper - to taste
• Greens - for decoration
• Cranberries - 50 grams
• Honey - 20 grams
• Starch - 0.5 teaspoon
• Water - 100 grams

Cook like this:

1. Strip the pork tenderloin from the fat layer. Rinse under the tap and dry, you can wipe with a paper towel.
2. Cut the fillet into 4 centimeter slices. Form the barrels using cooking twine.
3. Sprinkle future medallions with salt and pepper.
4. Heat a thick-bottomed skillet and pour oil. When it boils, send the meat blanks to the pan. Fry on both sides for 3-5 minutes.
5. At this time, prepare the sauce: in a bowl from a blender, add cranberries, honey. Add a little salt, pepper and sprinkle starch. Beat until smooth. Add water and whisk again.
6. Put the fried medallions on a sheet from the oven, and simmer over medium heat in a preheated oven for another 15 minutes.
7. In the pan where the meat was grilled, pour the contents of the blender bowl and cook until thick.
8. Before serving, fold the medallions on a plate, pour the sauce, garnish with herbs.

The riot of bright colors in this dish immediately causes an appetite. Therefore, it will be eaten immediately after serving, and satisfied guests will be delighted.

The meat goes well with tomatoes and cheese. Green sauce in this recipe will give the dish originality and originality. The recipe for delicious pork medallions with tomatoes and cheese will help you to prepare a dish for any occasion, which will become a table decoration. Many people, when they see such meat in tomatoes and cheese on the table, think that these are ordinary sandwiches. But when they find out that this is a hot meat dish, there is no limit to their admiration. The main thing is that this meat should be served immediately after cooking.

Prepare these foods:

• Pork meat (sirloin) - 400 grams
• Bacon - 50 grams
• Hard cheese - 50 grams
• Mayonnaise - 1 tablespoon
• Spinach - 1 bunch
• Vegetable oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Balsamic vinegar - 10 ml
• Tomatoes - 1 piece
• Salt and pepper - to taste

Cook like this:

1. Strip the pork tenderloin from the fat layer. Rinse under the tap and dry, you can wipe with a paper towel.
2. Cut the fillet into 4 centimeter slices. Form the barrels using cooking twine.
3. Sprinkle future medallions with salt and pepper.
4. Heat a thick-bottomed skillet and pour oil. When it boils, send the meat blanks to the pan. Fry on both sides for 3-5 minutes.
5. Put the fried medallions on a sheet from the oven, and simmer over medium heat in a preheated oven for another 15 minutes.
6. Cut the finished meat kegs in half - along the piece.
7. Cut the bacon into thin strips, tomatoes into slices.
8. Lubricate the medallion halves on top with mayonnaise and put a strip of bacon on each part.
9. Place tomato slices and cheese slices on top. Fasten all layers with a skewer so that they do not break apart.
10. Fold the "pyramids" on a sheet from the oven and put in a preheated oven to 200 degrees. Keep until the cheese is melted.
11. At this time, prepare a green sauce: wash the spinach, chop finely, add vinegar and olive oil. Mix well.
12. Fold the medallions on a plate before serving, remove the skewers first. Pour over the sauce and serve immediately.

This dish is perfect for fried potatoes. For the festive table, you can cook small potatoes in a peel. Then clean and fry whole in a pan with vegetable oil. Sprinkle chopped dill on the potatoes and serve with meat and green sauce. The beauty of this dish is amazing!

This dish is very tasty, but the main thing is not to dry the meat. If everything is done correctly, then in the end you will get meat under mushrooms and cheese, as in a restaurant. Mushrooms retain moisture, and cheese adds a touch of spiciness and light saltiness. The specific taste and aroma of this meat makes one admire. Your guests will ask for a recipe. So, how to cook delicious pork medallions with cheese, mushrooms? Here is the prescription:

Prepare these products:

• Pork fillet - 500 grams
• Champignon Mushrooms - 150 grams
• Hard cheese - 100 grams
• Vegetable oil - 1 tablespoon
• Salt and pepper - to taste
• Greens - for decoration

Cook like this:

1. Strip the pork tenderloin from the fat layer. Rinse under the tap and dry, you can wipe with a paper towel.
2. Cut the fillet into 4 centimeter slices. Form the barrels using cooking twine.
3. Sprinkle future medallions with salt and pepper.
4. Heat a thick-bottomed skillet and pour oil. When it boils, send the meat blanks to the pan. Fry on both sides for 3-5 minutes.
5. Put the fried medallions into a mold greased with vegetable oil. You can leave them in the pan in which they were fried, but it should have a removable handle, since the meat will need to be baked in the oven.
6. Wash the mushrooms, scrape and finely chop.
7. Put chopped mushrooms on top of the medallions.
8. Put the mold in the oven, heated to 200 degrees, for 15 minutes.
9. Then take it out and fold the sliced \u200b\u200bcheese.
10. Bake a couple more minutes to melt the cheese.
11. Serve immediately after cooking, having previously cut the meat into portions and garnished with greens.

This dish is perfect for mayonnaise and vegetable salads. Complement his side dish of potatoes, stewed cabbage or buckwheat.

Pineapples for meat have long gone out of the category of delicacy and exotic and have become classics. Today, cooks come up with recipes for salads, desserts and meat dishes with pineapples. Their sweetish taste goes well with various products. Dishes are obtained “with a twist” - original and unique. They don’t need any side dish or sauce. For example, here is a recipe for delicious pork medallions with pineapple:

Ingredients:

• Pork fillet - 500 grams
• Pineapples (canned food) - 8 rings
• Hard cheese - 200 grams
• Salt and pepper - to taste

Cook by following these steps:

1. Strip the pork tenderloin from the fat layer. Rinse under the tap and dry, you can wipe with a paper towel.
2. Cut the fillet into 4 centimeter slices. Form the barrels using cooking twine.
3. Sprinkle future medallions with salt and pepper.
4. Heat a thick-bottomed skillet and pour oil. When it boils, send the meat blanks to the pan. Fry on both sides for 3-5 minutes.
5. Put the medallions in a baking dish. Put a circle of pineapple on each barrel.
6. Sprinkle the meat with pineapple with grated cheese and send to a preheated oven for 15 minutes at a temperature of 200 degrees.
7. Serve on a plate with lettuce.

Even if there are pineapple dishes on your holiday table, such meat will perfectly complement this set. The taste of fruit is so interesting that it does not bother, and I want to try dishes cooked with its use again and again.

Features of cooking pork medallions with gravy in a slow cooker, in the oven, in a pan

At the disposal of modern housewives are many different techniques for cooking. Mostly used oven, multicooker and conventional hob. Each cooking method has its own characteristics. They must be taken into account so as not to spoil the dish, but to make its taste excellent and luxurious.

Features of cooking pork medallions with gravy in a slow cooker:

• Cooking with this technique is different from frying over a fire.
• All ingredients are stacked in a bowl.
• But first, the meat needs to be fried in the "Bake" mode with the lid open.
• Then add the rest of the ingredients and set the “Extinguishing” mode for 1 hour. As a result, the meat will be tender and juicy.

Cooking in the oven:

• It is important not to dry the meat. Therefore, bake it for no more than 15 minutes.
• If you are afraid that your oven is heating up too much and the temperature in it is poorly regulated, then add a little meat broth to the bottom of the pan or pan in which the meat will be baked.
• The baking dish must be heat resistant. It is better to bring the meat to readiness in the oven in the pan in which it was fried over a fire.

Cooking in a pan:

• Fry the medallions in a pan for no more than 5 minutes on each side until a golden crust appears.
• Use a pan with a thick bottom. This will help the dishes warm up well, and the meat does not burn and acquire a beautiful color.
• The fire must first be strong so that the pan warms up well, and then it needs to be reduced to an average value.

For the holiday, cook meat using your usual technique. If you bought a slow cooker, and before that you cooked on a regular stove, then experiment after the holiday. After all, cooking needs experience, especially in the case of a slow cooker.

How to decorate pork medallions with gravy on the festive table: ideas, photos

Medallions are a dish that is beautiful in itself. It can be served with or without a side dish, with salad or just with herbs. But still, if you want to decorate pork medallions with gravy on the festive table, look at the ideas and photos:

Medallions in bacon with tomato sauce and herbs - beautiful and appetizing.

Medallions with sweet sauce and herbs are a great option for a festive table. Additional decorations will be superfluous here.

Medallions in bacon with cream sauce in a special portioned plate for meat is the best decoration for this dish.

If you have a grill pan, then fry the meat on it and make a beautiful net, as in the image. The decoration for this dish is mushrooms and greens.

Vegetables and potatoes are the best decoration for medallions with a golden crust. Put a few cranberry berries for an appetizing look.

Medallions are usually served in the most expensive and elite restaurants, since only a real master of cookery can cook them. But with the above recipes, any housewife can do this. Surprise and delight your family and friends with a delicious dish. Enjoy your meal!

Video: Pork Medallions in Bacon | Meat. From filet to minced meat