It is difficult to imagine a festive table without meat, fish dishes. In many countries, pork cooked on the grill or in the oven is very popular. The aroma of fried or baked meat will conquer even a biased gourmet. Several proposed options for preparing hearty medallions will help you choose the best for your particular case.

How to Make Pork Medallions

The concept of medallions that has recently entered the recipe implies small pieces of meat or round shaped minced meat. A rich dinner or lunch, prepared step by step using meat cuts with vegetables, will become a part of a small family holiday. To make the finished pork juicy, it is better to use fresh or chilled meat that has not been frozen. The height of the medallions should not exceed 1.5-3.5 cm, cutting is performed across the fibers. Each hostess will prepare her own recipe for pork medallions.

Pork Medallions in Bacon

• Cooking time: 20-25 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 565 kcal / 100 grams.
• Destination: dinner.
• Cuisine: American, Spanish.
• Difficulty of preparation: easy.

A tasty and nutritious dish medallions from pork tenderloin in bacon is prepared simply and does not require special skills in culinary business. A minimum of additional products and spices make it affordable, popular. Bacon helps keep the shape of the medallions and impregnates the meat with additional juice, which is melted when heated sebaceous veins.

Ingredients:

• pork bacon - 50 g, two ribbons;
• pork meat fillet - 300 g;
• ground black pepper, salt;
• vegetable oil.

Cooking method:

1. Rinse pork pieces, remove moisture with a paper towel. Cut into round pieces with a thickness not exceeding 2-2.5 cm.
2. Each received meat column is well sprinkled with salt and ground pepper. Thin strips of bacon tightly wrap each piece of fillet along the side faces. For reliability, secure with a wooden toothpick.
3. Lightly grease a hot-frying pan with a thick bottom with vegetable oil and fry the medallions laid out there over high heat until a fried crust appears.
4. In order for the meat to turn out to be evenly cooked, you need to remove the fried portions of meat from the fire along with the pan, put in the preheated oven for 8-10 minutes.
5. Natural medallions with bacon go well with vegetable salads.

In creamy mushroom sauce

• Cooking time: 30-35 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 240 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: European.

An interesting option for serving meat for lunch or dinner is pork medallions in creamy mushroom sauce. Ideal if porcini mushrooms are used to add a special flavor to the dish. No less delicious is a sauce with mushrooms, to which you can add a pinch of wild mushroom, ground to a powder. The combination of milk cream, meat and mushrooms will create an unforgettable taste composition.

Ingredients:

• pork tenderloin without fat and veins - 600 g;
• mushrooms - 200 g;
• cream with a fat content of 20-25% - 300 ml;
• onion - 1 piece (large);
• soy sauce - ½ tablespoons;
• flour for sauce - ½ spoon;
• vegetable oil;
• ground pepper, thyme, salt.

Cooking method:

1. Carefully cut the meat pulp into round portions with a thickness of not more than 1.7-2.0 cm. Rinse, dry with a towel. Sprinkle with salt, pepper, seasonings.
2. Fry quickly in 3-4 minutes over high heat in a pan on both sides.
3. Put the meat on a wide plate. In the foil, which you need to cover the dish, the temperature will stay at the same level for some time.
4. Cut the peeled onions into small cubes. Fry in butter until golden brown.
5. Prepared and washed mushrooms cut into thin plates. Add to onion, continue to fry until excess liquid evaporates.
6. After adding flour to the contents of the pan, mix well and fry for about a minute.
7. Pour cream and soy sauce in a thin stream, stirring constantly. Salt, add a little pepper.
8. Turn off slightly thickened sauce.
9. Warm meat served in a creamy sauce will be able to soak well and get a special taste.

With tomatoes and cheese

• Servings Per Container: 6 Persons.
• Calorie content: 360 kcal / 100 g.
• Cuisine: Italian.
• The complexity of the preparation: medium.

Pork medallions with tomatoes and grated cheese will decorate any table. The recipe is similar to meat in French. The difference is the fact that the medallions are cut a little thicker, they do not need to be beaten off. Cheese is better to use hard varieties, then it is more convenient to grind it on a grater. A beautiful combination of bright colors of meat, tomatoes, cheese, decorated with lettuce, will create a festive atmosphere at the table.

Ingredients:

• pork pulp - 600 g;
• fresh tomatoes - 2 pieces;
• cheese - 150 g;
• onion - 1 piece;
• garlic - 2-3 cloves;
• mayonnaise - 80-100 g;
• ground black pepper, salt, greens.

Cooking method:

1. Since pork medallions in the oven at a temperature of 180 degrees are cooked a little longer in time, the meat needs to be cut up to 2 cm thick as much as possible.
2. Arrange portioned round meat slices on a baking sheet, which previously needs to be greased with oil. Season with salt and pepper.
3. Peel and chop the onion into thin half rings. Cover them with the surface of the meat.
4. Scale tomatoes with boiling water, peel and cut into circles. Spread them over the onions.
5. Pass the garlic through a press, mix with chopped herbs and mayonnaise. Lubricate the top of the tomatoes in small portions.
6. Place the baking sheet inside a heated oven (180-190 degrees) for 20-25 minutes. Then sprinkle with grated cheese and place in the oven for another ten minutes.

With mushrooms

• Cooking time: 35-40 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 380 kcal / 100 g.
• Purpose: holiday, dinner.
• Cuisine: Ukrainian.
• The complexity of the preparation: medium.

When the hostess does not know how to surprise and deliciously feed her household, you can prepare pork and mushroom medallions. Hearty dish, contains many calories. A wonderful option for both everyday and holiday table. Sometimes this dish is called "Pork under a mushroom coat." It is served hot on the table, while an amazing aroma flows from it.

Ingredients:

• portioned pork pulp - 8 medallions;
• fresh or sterilized canned champignons - 300-400 g;
• onion - 2 large heads;
• hard cheese - 150-180 g;
• mayonnaise - 4-5 tablespoons;
• pepper, salt, sunflower oil.

Cooking method:

1. Prepare a “fur coat”: fry the finely chopped onion until yellow-golden in color, cut the mushrooms into strips, put in the pan to the onion and fry until half-cooked, not forgetting to salt.
2. Fry the washed portioned pepper and salted meat on both sides in hot oil in a frying pan.
3. Put meat medallions on a baking sheet. Mix onion and mushroom mass with mayonnaise (sour cream) and grated cheese. Spread evenly on meat.
4. Bake at 180 degrees in the oven for about 20 minutes.

With orange sauce

• Cooking time: 30 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 340 kcal / 100 g.
• Destination: dinner.
• Cuisine: European.
• The complexity of the preparation: medium.

Pork medallions with orange sauce are distinguished by their original taste. To get the right amount of sweet and sour fruit marinade, it is preferable to take large juicy citrus fruits. The sauce is cooked over high heat with constant stirring. For piquancy, you can add a pinch of ground ginger. The served dish with medallions in orange gravy goes well with boiled rice and bread.

Ingredients:

• pork (tenderloin) - 400 g;
• flour - 2 tablespoons;
• orange - 3 pieces;
• lemon - 1 piece;
• garlic - 1 clove;
• salt, pepper, olive oil.

Cooking method:

1. Roll portions of 1.5 cm thick medallions in flour and fry 3-5 minutes on each side until a crust appears. Put on a plate.
2. Squeeze the juice of all citrus fruits into a bowl, add crushed garlic, spices.
3. Boil the sauce in the same oil where the meat was fried, for 10 minutes, until the mass thickens.

With pineapple

• Cooking time: 40 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 355 kcal / 100 g.
• Destination: dinner.
• Cuisine: Asian.
• The complexity of the preparation: medium.

The combination of sweet and sour taste of pineapple with meat produces a unique taste effect, and a beautiful design will do. Pork medallions with pineapples in the oven are prepared a little longer, but are better baked due to the receipt of juice. You can use both fresh and canned pineapple. The rings on the meat will look spectacular.

Ingredients:

• pork (tenderloin) - 400 g;
• pineapple - 4 rings;
• cheese - 120-140 g;
• salt pepper.

Cooking method:

1. Cut the meat into equal portions. Rinse, remove water.
2. Put on a baking sheet with butter, salt, pepper on both sides.
3. Arrange the pineapple over the meat, sprinkle with cheese chips.
4. Bake medallions with pineapple for 25-35 minutes, heating the oven to 185 degrees.

Video

Filet mignon steak (fr. Filet mignon - “small filet”) differs from all other steaks in a special delicacy, there is practically no connective tissue. It does not need pickling, it does not need to be beaten with a hammer. The cut itself is soft and juicy, but this part of the carcass does not differ in concentrated meat taste. Filet mignon is often called "ladies' steak" due to the fact that the meat is less saturated with the taste of beef than the "male" striploin or ribeye. Therefore, medallions are served necessarily with sauce in order to set the aromatic accents.

Which meat is right

For medallions only veal / beef is suitable. It will take tenderloin (tenderloin, filet). The beef tenderloin is located under the spine and does not participate in the loads of the animal, therefore it is considered the softest part of the carcass. The cut is the most expensive, which is called by the weight of gold among cooks, very tender and lean. As a rule, it is sold as a whole, on the one hand there is a thickened edge ("head"), and on the other - a thinner one ("tail").

For medallions, the thin edge of the central part of the tenderloin is best suited - a first-class cut, usually its diameter is up to 8 cm. It is also acceptable to use a “tail”, as restaurants often do. Each piece with a standard cut of 3-5 cm will weigh about half as much as any other steak, so medallions are usually served in 2 pieces per serving.

What should be the roast

The classic filet mignon, as a rule, is never “with blood”. Beef medallions should be fried evenly, in the context of be pink and juicy, with a dense and ruddy crust. Depending on personal taste preferences, the roasting can be medium or full. But for those who like very deep-fried meat, I still would not recommend preparing medallions from calf tenderloin. Tastier and softer they are still roasting "medium". Love them - they are the most delicious!

Ingredients

• beef tenderloin (filet mignon) - 300 g
• salt - 2-3 chips.
• ground pepper mixture - 1/4 tsp.
• rum or cognac - 50 ml
• vegetable oil - 2 tbsp. l

Total cooking time:
  Cooking time: 5 minutes
  Output: 3pcs

How to Make Beef Medallions

We wash and dry the meat, clean it from white films. Cut the thin part from the tenderloin. I strongly recommend that you take the meat out of the refrigerator in advance and warm it to room temperature, then the roasting will be more uniform.

Cut it across into pieces 4 cm thick (maximum 6 cm). The result should be round medallions - filet mignon.

I slightly pepper and salt the slices, sprinkled with oil. Then wrapped each medallion in a strip of foil (side). Due to this, the pieces will be better to keep in shape. Instead of foil, you can wrap the meat with strips of bacon, it will prevent drying out during frying and enrich the taste of beef, add juiciness to it.

Next, prepared medallions need to be quickly fried on both sides on a grill or in a thick-walled pan at a very high temperature. To do this, I reheated a red-hot grill pan and poured a little vegetable oil into it. Laid out medallions at a great distance from each other. There is an important rule here - you can’t turn the slices until the bottom is fried, if you stir the meat, the lower fibers will tear and valuable juice will flow out, as a result, the steak will become dry. Cooking meat takes half as much time as it does for large steaks.

Fried for about 2 or 2.5 minutes to each side - medium for frying; or 3-3.5 minutes - for more intense frying.

Then poured cognac on top.

And set fire to all the alcohol burned out. Due to flaming, the pieces of meat are better warmed up over the entire area and cooked evenly. If you wrapped the medallions in bacon, then fry the sides for 30-40 seconds (the foil already holds the temperature, this is not necessary).

After the heat treatment, I sent the medallions to the oven and held at 50-60 degrees for about 10 minutes - for “rest”, during which time the meat juices will be redistributed inside the piece, due to which the meat will turn out to be juicy. When everything is ready, put it on a warm plate or board.

You can prepare the so-called “green” oil in advance - combine the softened butter, salt, chopped greens, chopped garlic clove and a little lemon juice, mix everything until smooth, wrap it in a film like a candy, and send it to the freezer until it freezes. When serving, put a small piece of oil on top of the steak, which here plays the role of sauce and elegantly ennobles the medallion, giving it a special aroma and aftertaste.

Filet mignon will be medium rare. If you want to get a stronger frying, you can do the following: cut the fillet mignon halfway across, unfold in the form of a “butterfly” and bring it to the desired degree of readiness in this form. Tender meat goes well with vegetable side dishes, such as mashed green peas and bell peppers. Bon Appetit!

This dish is among the most exquisite. Beef medallions will be appreciated by any foodie. They are attributed to traditional French cuisine, which is distinguished by many recipes for cooking meat.

But similar dishes are available in many European countries, for example, in Italy or Germany. Some of them believe that the cooking method was invented by their people. Let's get acquainted with the classic version of creating a dish, as well as with its modifications.

Benefit and harm

This dish has many useful properties. Beef meat contains a lot of valuable substances, including iron and zinc, which is very important for the blood formation process. positively affects the activity of the digestive tract, strengthens the walls of blood vessels, removes harmful cholesterol.

Due to its high protein content, its use is recommended for people whose life is full of physical activity, since it is it that is necessary for the restoration of muscle tissue. The product is both nutritious and dietary. That is why beef needs to be included in the diet.

But abuse this product is not worth it. With excessive use of beef, all its beneficial properties are lost. There is a load on the stomach, liver and kidneys, and the tone of the cardiovascular system decreases. When eating low quality meat, the likelihood of problems increases.

Another negative feature of the dish is its preparation in sunflower oil. Excess of this product in the diet adversely affects the body. The use of a large number of spices and salt in the process can also cause negative consequences.

Difficulty cooking time

Medallions are among the dishes of medium difficulty. When cooking, a novice cook may have problems with the choice of ingredients and their processing, since it is necessary to know certain subtleties. But, knowing the rules, it is not difficult to cope with this work.

The time taken to cook may vary depending on the quality of the meat, as well as the marinade and sauce chosen. On average, the process takes about an hour.

Product Preparation

  The most important thing to prepare is choosing the right meat. Not every product is suitable for cooking, so you need to find out which part of the carcass should be used. This dish is prepared from tenderloin, and to get the most delicious food, they take an apple (the so-called muscle on the upper thigh).

The use of this meat allows to give the dish special tenderness and juiciness. Other parts of the carcass are sometimes used, but they must first be recaptured.

It is advisable to use fresh tenderloin. The use of a frozen product is allowed, but this may affect the taste.

The spices used are also important, as beef tenderloin medallions must be pickled. The taste of the dish depends on seasonings and sauce. Therefore, you should purchase the spices indicated in the recipe and add in the recommended amount.

Additional ingredients are selected based on shelf life and quality.

How to cook?

In the preparation of this dish, the sequence of actions should be followed.

Before you begin, you need to purchase the following components:

• tenderloin - 1 kg;
• butter - 2 tbsp. l .;
• champignons - 250 g;
• olive oil - 1 tbsp. l .;
• chicken broth - 1.5 tbsp. l;
• vegetable oil - 1 tbsp. l;
• dry red wine - 50 ml;
• spice;
• salt;
• pepper.

From these components it is possible to cook 3-4 servings of the dish.

Step by step recipe for beef medallions in the photo:

The meat is washed, dried with a towel and divided into pieces. Sprinkle each billet with pepper and salt.

Champignons cut into thin slices.

Sunflower oil is poured into a pan and heated.

The meat is placed in the pan. They are supposed to fry. Frying time - 1.5-2 minutes on each side.

Spread the meat on a plate, and mix the butter and olive oil in a pan.

Next, put mushroom slices in a pan and pour salt. Pieces of mushrooms are fried over medium-high heat until they become brown.

Then add tomato sauce to the mushrooms.

After 3 minutes, wine is added to the thickened sauce. It must be evaporated, so it is supposed to increase the fire.

Fried pieces of meat are placed in a saucepan in a pan. The fire should be minimized and stewed for 10 minutes.

The finished dish is placed on a plate and complemented with a side dish.

This product contains 167 kcal per 100 g. It contains 28 g of protein, 9 g of fat and 4 g of carbohydrates.

Cooking options

You can fry beef meat medallions not only in the traditional way. There are different types of this dish, which differ in the features of the heat treatment and the type of sauce used. Various additional ingredients may also be added.

Beef medallions with cheese and mushroom sauce

To prepare such a variety, you will need the following ingredients:

• beef tenderloin - 400 g;
• chicken broth - 200 g;
• champignons - 200 g;
• onions - 200 g;
• vegetable oil - 3 tbsp. l .;
• soft cheese - 100 g;
• thyme;
• ground black pepper;
• salt.

Work begins with the preparation of the sauce. Washed mushrooms and onions are diced. Mushroom slices are placed in the heated vegetable oil and fried until the liquid is almost completely evaporated.

Then they add onions, mix and continue frying until the ingredients are golden brown. Chopped cheese is sent to the onion-mushroom mixture, and after its melting, the broth is poured into the pan.

This composition is supposed to salt and pepper. On the stove it is held until a thick consistency is obtained. Washed beef is divided into pieces, the thickness of which should be about 3 cm.

Sprinkle each billet with salt and pepper on both sides. Also pieces need to be greased with oil. After that, they are wrapped in foil in a circle so that they retain their shape. Sprinkle the meat with thyme, place it on a preheated pan and fry both sides for 5 minutes.

Beef Medallions in Wine Pomegranate Sauce

Marbled beef can be used to make piquant-flavored medallions, which can be achieved with wine-pomegranate sauce.

Ingredients for such a dish:

• beef tenderloin - 200 g;
• garlic - 1 clove;
• olive oil - 2 tbsp. l .;
• chili pepper - 0.5;
• salt;
• worcester sauce - 2 tsp;
• shallots - 3;
• rosemary;
• pomegranate juice - 4 tbsp. l .;
• ground black pepper;
• red wine - 25 g.

The meat is supposed to be cleaned from films and grease, washed under running water and cut into rounded parts about 2 cm thick.

In a shallow plate, spread half the shallots, salt, pepper and rosemary.

They are joined by olive oil and Worcester sauce (also half). Chili should also be added. Beef is placed in the resulting mixture and the remainder of the listed ingredients is placed on top of it.

To ensure that the components are distributed evenly around the meat, you need to carefully stir them. Workpieces should be pickled for about half an hour. After that, the meat pieces are cleaned of the marinade and wrapped around the edge with aluminum foil.

A little olive oil is poured into the frying pan, to which is added rosemary and a clove of garlic. The meat is fried from 2 sides and transferred to a plate. Wine and pomegranate juice are sent to the same pan.

The remaining marinade can also be laid out in this container. The mixture should boil and extinguish for several minutes to get rid of moisture and thicken. After that, the sauce is filtered and added to the meat.

Meat Medallion Ratatouille

The preparation of this dish requires the use of the following ingredients:

• minced meat - 500 g;
• onion - 1;
• zucchini - 1;
• carrots - 1;
• eggplant - 1;
• tomato - 4;
• salt;
• spice.

Stuffing is sprinkled with salt and pepper, after which it is thoroughly kneaded and medallions are formed. They are laid out in a hot pan to fry on both sides.

Tomatoes (3 pcs.) Are cut into thin rings, similarly treated with zucchini and eggplant. The crushed onions are fried with the oil remaining after the meat. The last tomato is cut into small pieces and, together with grated carrots, is attached to the onion.

This mixture needs to be salted, close the container and simmer for 10 minutes. Prepared components are laid out in a round shape, following the sequence.

First lay eggplant, then zucchini, tomato and beef stew fried. Repeat until the ingredients run out. They are poured with sauce from a frying pan, covered with foil and sent to the oven for an hour (180 degrees).

Beef Medallions in a Multicooker

You can create medallions from a beef apple or beef tenderloin using a slow cooker.

To do this, prepare:

• meat - 500 g;
• butter - 20 g;
• cheese - 150 g;
• tomato - 4;
• milk - 100 ml;
• garlic - 4 cloves;
• sour cream - 100 ml;
• salt;
• spice.

The tenderloin cut into pieces is placed on the bottom of the bowl and the heat treatment is carried out with the addition of butter using the “Frying” mode. The frying time is 4 minutes, then the workpieces are turned over.

The lid does not need to be closed. Fried meat is smeared with sour cream mixed with garlic. On top of it lay circles of tomatoes.

Cheese grated and sprinkled on top of tomatoes. If there are too many pieces of meat, they must be laid out in layers, separating them with cheese and tomatoes. After that, milk is poured into the multicooker, the container is closed and cooking is continued in the “Baking” mode for an hour.

This original and popular recipe involves the use of such components:

• beef - 800 g;
• shallots - 3;
• dry red wine - 400 ml;
• garlic - 4 cloves;
• meat broth - 400 ml;
• flour - 20 g;
• caraway seeds - 5 g;
• bacon - 4 strips;
• butter;
• salt;
• pepper.

After washing the meat, cut it into round pieces (it should turn out to be 8 pcs.), Which must be sprinkled with pepper and salt. Strips of bacon are halved, and beef is wrapped in these pieces. Part of the butter is melted and the workpiece is fried in it.

The meat is transferred to a plate and covered with foil, so as not to cool. Shredded shallots are lightly fried on the remaining oil, garlic and caraway seeds crushed under a press.

Flour is added to this mixture and mixed until smooth. Wine and broth are poured there. Boil these ingredients for about 15 minutes until the sauce becomes thick.

In the process, it should be mixed. Fried beef is spread in the prepared sauce and warmed for about 5 minutes. After that, the dish can be sent to the table.

This variety is supposed to be prepared from the following ingredients:

• beef tenderloin - 600 g;
• lemon juice - 7 drops;
• soy sauce - 2 tbsp. l .;
• olive oil - 7 drops;
• ground black pepper;
• basil;
• oregano.

Beef is cleaned of excess film, washed under running water and divided into pieces, the thickness of which is 2 cm.

Marinade is obtained by combining olive oil and soy sauce. Peppers and herbs are attached to them, as well as lemon juice. Harvested pieces are poured with marinade and sent to the refrigerator for 3 hours.

Strips of foil are cut, with which blanks are wrapped around the edge. They are sent to the pan and processed, making a strong fire. After that, the meat is transferred to a mold treated with oil, covered with foil and sent to the oven for a quarter of an hour.

This is the easiest way to make beef medallions.

During operation, the following products will be used:

• beef - 500 g;
• olive oil - 20 g;
• salt;
• garlic - 6 cloves;
• soy sauce - 50 ml;
• pepper.

Medallions are cut out of meat cleared of film and veins. They are laid out in a bowl and watered with soy sauce. Garlic crushed under a press is added there.

The components are mixed and allowed to marinate for half an hour. Next, heat the grill pan, grease it and lay out the blanks for roasting. They need to be fried over medium heat for about 5 minutes on each side.

Roasting in the oven helps to preserve nutrients, so this cooking option is used very often.

Components for it:

• beef - 600 g;
• garlic - 1 clove;
• red wine - 130 ml;
• onions - 1;
• cognac - 80 ml;
• cream - 70 ml;
• salt;
• butter - 20 g;
• ground black pepper.

After washing and cleaning the veins, the beef tenderloin is cut into round slices. Each of them is sprinkled with pepper and salt. The meat should be fried in hot olive oil, and then transferred to a greased baking sheet.

Half rings of onions are laid on top of the workpieces, watered with cognac and wine. Garlic clove is pressed through a press and attached to the meat. Preheating the oven to 180 degrees, send the pan there for 10 minutes.

After that, pour the ingredients with cream and put them back again for another 20 minutes.

This is another original way of cooking. To implement it, you will need:

• beef - 1 kg;
• apple - 1;
• dry red wine - 100 ml;
• sunflower oil - 40 ml;
• salt;
• pepper;
• cherry - 60 g;
• spice.

Medallions are formed from beef fillet and seasonings are sprinkled on them. Workpieces should stand for about half an hour, after which they need to be fried. Simultaneously with the fillet, the apple cut into pieces is fried.

Cooked meat is placed on a plate, and wine is sent to the pan and combined with pepper and seedless cherries. This mixture must be kept a little on fire to evaporate part of the liquid. Then the sauce is poured over the meat before serving.

Video recipe

To make the dish tastier, you must choose the meat of young animals. A quality product has a red or pinkish color. The thickness of the workpieces should not exceed 3 cm - this will make the meat juicy.

Do not fry the product for too long - because of this, it will be dry. The optimal exposure time on each side is 3-5 minutes. Serve beef tenderloin medallions preferably with vegetable salad.

Hello!

Today we have the medallions on the table from Beef bull’s from Miratorg.

Madly I love beef in any form: boiled, stewed, fried. This is the only meat that tastes without any marinades and spices.

Most of all I like beef steaks. Tasty and fast to cook. I prefer Schnitzel made of marbled beef from Miratorg.

but when out of stock I cook from medallions.

Yes, by the way, "Beef Bullseye" is:

part of the carcass from the muscle of the outer thigh.

🌹   Price. Where can I buy.

The price is 380 rubles.

I buy in the network of stores Crossroads, Tape.

In economy class stores: Dixie, Pyaterochka, chilled meat from Miratorg cannot be found. Alas...

🌹 Packaging. Appearance.

Medallions are sold chilled in a vacuum. The pieces themselves lie on a plastic pallet.

The front side is transparent and you can choose more suitable pieces for you. The goods face, do not buy a pig in a poke.

On the back of the paper there is a recipe and cooking recommendations. Therefore, open carefully)

The medallions themselves are beautiful and rich in color. There are no veins, films. There is no fat net either, which is why the medallions are more suitable for extinguishing.

My recipe for medallions from "Beef Bullseye" from Miratorg.

As I said above, I really like steaks and cook them constantly. Tasty, fast and NOT high in calories.

And so, before cooking, the meat must be taken out of the refrigerator and allowed to cool to room temperature. After wet the pieces with a paper towel. At this time, heat the pan, it should be hot.

And put our pieces to fry. Here, too, everything is simple and fast. A minute on the one hand a minute on the other. So it took me only 6 minutes to prepare dinner. What else could be faster?

When I remove the steaks, I pack them for 2-3 minutes in foil. Add razmarin or basil.

During this time, the steaks reach readiness and are saturated with a pleasant aroma.

Salt and pepper each add to taste. Personally, I do not salt. The meat is so tasty that salt will only kill the taste.

🌹 Summary.

Miratorg medallions from Beef Bull’s is a quick, tasty and healthy preparation for your dinner or lunch.

The meat is tasty, tender and juicy. Suitable not only for stewing, but also excellent for cooking steaks.

All cooking time takes no more than 10 minutes and does not require side dishes. It goes well with fresh vegetables and herbs. And also with dry red wine.

With Miratorg Medallions it’s easy to make a gala dinner or turn an ordinary one into something sophisticated.

Thank you all for your attention! Bon Appetit)

Also my other product reviews for Miratorg.

Product calculator

• application
• What is MOH
• The course "How to lose weight"
• Food diary
• Training diary
• Weight and measurements
• reference
• Interesting
• Success stories
• Recipes
• Nutrition and Training Diaries
• Best rations
• Blogs
• Calorie tables
• Calculators
• Articles
• Site rules

Information is provided for informational purposes only.

Do not self-medicate. Always consult your doctor.

health-diet.ru

Right steak

Meat - as the basis of nutrition and the field for culinary achievements - occupies a special place in our diet. And today, the high quality of products is becoming a prerequisite for true gastronomic pleasure.

Beef is very popular due to its distinctive characteristic taste. Good beef is not too lean, but not too fat. In this case, the distribution of fat plays a particularly important role: it should not cover lean, uniformly red meat with a thick white layer. In cooking, the so-called marbling is valued - thin veins of fat between muscle fibers. It is thanks to them that the meat during cooking becomes tender and tasty.

180 g), intended for preliminary marinating and subsequent frying and stewing. The cooking time of the finished product does not exceed 12 minutes. There is an assumption that these mini-steaks owe the name “medallions” precisely to their shape, reminiscent of jewelry of the same name. In addition, for the preparation of medallions, perhaps the most noble variety of meat is used - tenderloin. The product is made from gobies of meat breed Angus with a fattening period of 120–180 days. The medallions are delivered chilled in a vacuum package and they cost much cheaper than imported counterparts.

restoranoved.ru

Miratorg medallions how to cook

A properly cooked piece of meat is the best thing to serve. A beef medallion prepared according to this recipe is a dish of this kind. My husband loves this dish, and men who come to visit us, as a rule, also do not skimp on compliments to beef medallions. Beef medallions are very soft, and the crust of a slice of bacon gives them a special, delicate taste. The dish goes well with dry red wine.

We cut the beef tenderloin into medallions, salt and pepper.

Cut the mushrooms into thin slices.

In a pan, heat the vegetable oil.

When the oil is hot, put our medallions in it. Fry one and a half to two minutes on one side.

The same is on the other hand. This is how meat should look after frying.

We get the medallions from the pan, put on a plate. In the pan, meanwhile, melt the butter in olive.

When the butter melts, add mushrooms and a pinch of salt to it.

Fry over medium heat until brown mushrooms.

Add tomato sauce.

After 2-3 minutes, when the tomato sauce thickens, add wine to the pan. Increase the heat and evaporate the wine.

When the wine has evaporated almost completely, pour the chicken broth into the pan. Half boil the broth.

When the chicken broth is half-evaporated, the fried medallions are returned to the resulting liquidy sauce. Reduce the heat to a minimum and simmer the medallions in the sauce for another 5-7 minutes until the meat is ready.

Beef medallions are ready. Serve hot. Bon Appetit!

Miratorg medallions how to cook photo

monarch-mebel.ru

big tits milfs pics

• Juicy Beef Medallions Official Website.

My husband loves this dish, and men who come to visit us, as a rule, also do not skimp on compliments to beef medallions. Beef medallions are very soft, and the crust of a slice of bacon gives them a special, delicate taste.

Beef Medallions - Recipe for Everyone

Beef steak in a pan, or how to cook beef steak - this is a great article on what you need to do to make the steak at home divinely delicious, not a rubber sole. In fact, at first I just wanted to write a recipe for ribeye steak, but then I realized that there are many little things that should be taken into account when preparing this seemingly simple dish. Today's post is definitely not devoted to vegetarianism, therefore, vegetarians and vegans, you have nothing to do here today, but soon I will come up with something for you. The mouth immediately tastes like a tender piece of veal, which releases juice when bitten and radiates aroma to the entire kitchen. And I decided to put them all in a separate article, “Beef Steak in a Pan, or How to Make Beef Steak,” which you are reading right now. The first thing to do when thinking about preparing a steak is deciding which part of the cow it will be made of. By the way, yes, the right steak is made from beef or veal, fried pig or chicken meat - this is not a steak, forget about these confusions. I want to note right away that the steak uses the most inactive parts of the carcass, it’s not the shoulder blades and not the hips, but only the back, which is also divided into several parts. There are a lot of such people, I will not describe them all, but I will describe only the most famous ones: 2. We decided on the right piece, but, nevertheless, the key to a tasty steak is the right meat.

Gourmet beef medallions proven recipes.

In addition to products and a standard culinary set of dishes, we will need several additional tools: a jackhammer and a fairly dense thread. It is necessary to beat off the meat in order to make the dish soft and juicy, but do not overdo it. We will fix the shape of beef and bacon with a thread so that the served dish is not only tasty, but also beautiful. Thanks to the combination of fried bacon, beef and tender sauce, we get an incredibly fragrant tasty dish. Beef medallions in cream sauce are equally suitable for a regular lunch or a festive dinner.

Beef Medallions. Video Recipe - YouTube

It is not without reason that the tenderloin (fillet edge) is considered the most valuable and nutritious part of the carcass - the dishes from it always turn out to be tender, aromatic and juicy. Especially appreciated by gourmets beef tenderloin, from which you can cook a lot of mouth-watering dishes, for example, the so-called medallions. Beef medallions are a traditional gourmet delicacy of French cuisine, loved by many people. They are small chops that have a round shape (which is why they are called that way), fried in a pan or baked in an oven or slow cooker. It is always prepared with fresh products of the highest quality, served on a table with vegetables - tomatoes, cucumbers, bell peppers, lettuce, broccoli or beans. Despite the fact that beef medallions are served in the most expensive and elite restaurants in many countries of the world, each of us can cook them in our own kitchen, there’s nothing complicated about it. There is a huge variety of recipes for beef medallions - in a slow cooker, in the oven, with apples, mushrooms, cheese, garlic, peppers, mustard sauces ... Today we offer a selection of the most successful recipes, in our opinion, and tell you in detail how to make delicious medallions from beef. You can use any specific recipe for making medallions, or you can experiment by combining several of them at once. You can determine the quality by slightly pressing it with your finger - a fresh product will quickly restore its original shape. The thickness of unrefined raw pieces should be approximately 1.5-2 cm.

www.on.3rbroom.com