Every hostess has one. We offer several great meals for holidays and every day.
Medallions of beef with blood "Quick dinner"
The preparation of the dish is very simple. This will take three portioned piece veal weighing one hundred and fifty grams. Fry them in a hot grill pan over medium heat. Wait for one side to brown and flip over to the other. The inside of the meat should remain pink. Salt and pepper is recommended directly on the plate. You can serve with any side dish - potatoes, pasta, grilled vegetables, as well as with a salad of tomatoes, vegetable oil and fresh onion rings.
Beef chops with French cheese
The dish is prepared very quickly. To do this, you need to cut a pound of beef into portioned pieces and beat them to a thin state (no more than a centimeter). Cut the onion and tomato into circles, and grate one hundred grams of cheese. Spread beef on a baking sheet in one layer, pepper a little, salt and grease with mayonnaise. Next, distribute the onions, tomatoes, sprinkle with parmesan. Bake in the oven for forty minutes.
Grilled beef medallions
To prepare the dish, you will need three portioned pieces weighing no more than one hundred and fifty grams, a little salt, pepper, soy sauce (three large spoons), mayonnaise (forty grams) and honey (20 grams). Mix all ingredients for the marinade. Beat the meat a little. Leave it to marinate all night. The next day, grill the meat for seven minutes on each side. If desired, you can water it with the remaining marinade. Serve with a salad of tomatoes and cucumbers.
Beef medallions with vegetables "For lunch"
The dish is prepared very quickly. To do this, you need to beat off a little three pieces of meat (two hundred grams each), rub them with pepper, salt and Dijon mustard. You can take any vegetables. For example, stalks of asparagus or green beans (one hundred grams), a small zucchini and a tomato, cut into circles. Salt the vegetables, season with your favorite dry herbs. Next, fry everything in a grill pan with a little oil. Sprinkle with a little black pepper before serving.
Beef medallions with cauliflower
Pieces of meat beat off a little, rub with salt, herbs and pepper. Next, disassemble the cauliflower forks into inflorescences and boil it for five minutes. At this time, fry the medallions in a saucepan under the lid with the chopped onion. Add cauliflower and simmer for twenty minutes. At the very end, you can pour in a beaten egg and fry the dish for five to seven minutes. You can serve it without a side dish.
Beef medallions "To beer"
To prepare the dish, you will need spicy marinade. To do this, it is recommended to mix a teaspoon of salt, a pinch of red hot pepper, three chopped cloves of garlic and forty grams of grated horseradish. Marinate the meat for three hours. It is recommended to fry beef in a grill pan for ten minutes on each side. Now you can sprinkle with the mixture hot peppers. Serve with a plate fresh vegetables and beer. Bon Appetit!
Beef medallions can be ordered in the most the best restaurants Bishkek. Maybe you even tried to cook them at home. But, most likely, it turned out not as tasty and juicy as in a restaurant. It's because you don't know how to cook them.
At least, personally, I realized that the problem was in me. Although, before the master class of chef Roman Dubnitsky, I thought that some special products were needed. I note that under the guidance of the master, we got excellent medallions. I have made them at home and they 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 guidance of the renowned chef Roland Passo of the Michelin-starred restaurant "La Folie" (San Francisco, California). He received invaluable management lessons in the team of chef Alain Ducasse, whose name has become a global brand. With him, Roman participates in the opening of restaurants at the W hotel of the Starwood Hotels & Resorts Worldwide network.
In Kazakhstan, he worked as a brand chef of the AB restaurant chain with Askar Baitasov, launched 15 different projects. Since 2015, he has periodically worked on television, since the beginning of 2017 he has been a permanent host and chef in the culinary program "Kitchen Magic". Since opening in September 2012, she has been conducting various master classes and private events at the Compote culinary studio (Almaty).
The closed master class was organized by Herbalife at the Cook Story culinary studio.
So, today we will cook beef medallions with baked vegetables in tomato sauce. Note that these three dishes can be cooked 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 like that.
Well, the sauce ... We'll talk about the sauce separately.
Beef medallions
We will need:
- beef tenderloin bon-fillet (whole)
- pepper
- olive oil - 3-4 tablespoons
- cotton twine.
Step 1. Choose meat.
We take exactly the bon-fillet tenderloin - this is the posterior lumbar part of the carcass. During the life of the animal, this muscle tissue almost does not receive physical activity, therefore it is the most tender and tasty.
“You can’t buy such meat in any meat department, because this is the most valuable part of the carcass. Therefore, come to the market, see who has the best meat, and order a bon-fillet. In general, girls, meat and a husband should be chosen according to the same rules : if you like it - only then take it. But not like that, I grabbed what was left, or you still need to take something, "says Roman Dubnitsky.
Roman said another beautiful thing that we know, but it's always good to hear:
"In Kyrgyzstan they sell excellent meat. I like your meat more than in Kazakhstan."
Note that for this dish, the 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, lived and everything that will not be chewed.
To do this, we put the cutting on the board in front of us and cut off the hanging parts (the so-called tongues and ears).
While holding the knife, raise the blade at a slight angle.
We stretch 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. You will get 7-9 medallions from one piece of tenderloin.
Step 3. We give the meat a shape.
So that the medallions do not lose their shape during processing, they must be tied tightly against the fibers with twine, as if you are girdling the meat. You can tie in two knots or a bow. The ends of the twine should not be very long, but it is also not necessary 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. Roman advises on this case take non-iodized, otherwise a metallic taste will appear. Salt better by hand, and not from a salt shaker, so the salt will lie more evenly. In this case, the hand should be 30 centimeters higher than the piece of meat (this is also necessary for uniform salting). But you can only pepper from the mill - otherwise the aroma of spices will disappear.
Step 5. Fry the meat
We put a dry frying pan on the fire, heat it up. Then add a couple of tablespoons of vegetable oil. We warm up the oil. Now fry our medallions on all sides. Turn over with tongs. Hold on each side for 20-30 seconds. In order for the meat to be fried evenly, it will take about seven coups (five around the circumference, top and bottom).
This is very important process, it is needed to "seal" the meat and prevent the juice from flowing out. It is from this process that the juiciness of our dish depends. The main thing is the sound and color. The meat laid out in a pan (you can fry several pieces at once) should sizzle pleasantly. A fried piece of meat - pleasing to the eye.
Step 6. Bake the meat.
Now the meat needs to be brought to readiness. We put it from the pan on the grate, 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 roasting).
Don't forget to place a baking sheet under the rack. If there is a convection mode, then 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 medium head
Garlic - 3-4 cloves
Zucchini - 2 pieces
Basil - half bunch or bunch
Cilantro or other greens to taste - half a bunch or a bunch
Thyme (aka our thyme) - two or three sprigs
Salt, olive oil, sugar
Step 1. Wash and clean vegetables.
Well, I don't think anyone needs to explain anything. Mine as usual. We clean the pepper from seeds. Eggplant does not need to be soaked.
"It's some kind of myth that unsoaked eggplants are bitter," said Roman. "Normal, properly cooked eggplants won't be bitter. Just washing and removing the stalk is enough."
Zucchini can not be peeled. Pepper can be taken and the usual green, but multi-colored will make the dish more beautiful. It's the same with onions. In addition, red onions are more tender.
Step 2. We cut vegetables.
We cut the eggplant and pepper into bars 4 centimeters long, 2 centimeters wide.
Onion cut into 8 parts.
We chop the garlic.
We cut the zucchini into thin slices using a special knife for peeling vegetables.
Step 3. Add spices.
We put the prepared vegetables on a baking sheet, add thyme leaves.
Sauce
We will need:
Herbalife tomato soup with basil - 1 tbsp. spoon per serving
Let's repeat it again. Sauce can be anything. But traditionally served with meat and vegetables tomato sauce. It can be made independently from tomatoes, onions, spices, passing all this through a meat grinder and evaporating excess moisture over a fire. Can buy ready ketchup(but it definitely has vinegar in it, which will drown out the taste of meat. Or you can have an excellent sauce from tomato soup with Herbalife basil.
Step one. We're preparing the sauce.
Prepare the sauce according to the instructions on the package. We have added a little more water to make it a sauce, not a soup.
Step 2. We try.
The beauty of this particular sauce is that you don’t have to mess around. After all, the meat and vegetables are ready. And the sauce needs to be made very quickly. But still, taste the sauce before serving: you may want to add some spices.
We spread the vegetables, zucchini, medallion on a plate, pour over the sauce. Before serving, add fresh herbs, chopped as usual.
It is not for nothing that the tenderloin (fillet edge) is considered the most valuable and nutritious part of the carcass - dishes from it always turn out tender, fragrant and juicy. Beef tenderloin is especially appreciated by gourmets, from which you can cook a lot of mouth-watering dishes, for example, the so-called medallions.
Wonderful medallions
Beef medallions - traditional gourmet delicacy french cuisine loved by many peoples. They are small chops that have a round shape (that's why, in fact, they are called that), fried in a pan or baked in an oven or slow cooker.
It is always prepared from fresh products of the highest quality, served on the table with vegetables - tomatoes, cucumbers, bell pepper, lettuce, broccoli or beans. Pairs well with dry red wine.
Despite the fact that beef medallions are served in the most expensive and elite restaurants in many countries of the world, each of us can cook them on own kitchen, there is nothing complicated about it.
Exists great amount a variety of recipes beef medallions - in a slow cooker, in the oven, with apples, mushrooms, under cheese, garlic, pepper, mustard sauces… You can't even list everything. Today we offer a selection of the most successful, in our opinion, recipes and tell you in detail how to cook delicious medallions from beef.
You can use any specific medallion recipe, or you can experiment by combining several of them at once.
Buy only fresh, soft tenderloin. You can determine the quality by slightly pressing it with your finger - a fresh product will quickly restore its original shape.
Cut the tenderloin not along, but across the fibers.
Thickness of unbeaten raw pieces should be approximately 1.5-2 cm. Should be beaten through cling film or plastic bag ik.
To give the pieces of meat a round shape, before baking, tie each of them with a strong thread, after wetting it in water. After cooking, carefully remove the thread.
Recipe for beef medallions in bacon with wine sauce
This dish is served in many expensive restaurants and cafes. Thanks to the acids found in wine, the meat becomes soft and acquires a refined taste and aroma.
Ingredients:
- 4 pieces of tenderloin;
- 4 strips of bacon 10-15 cm long, 2-3 cm wide and 2-3 mm thick;
- 25 ml brandy;
- 50 ml Cabernet Sauvignon wine;
- 50 ml cream;
- 1 head of onion;
- a few garlic cloves;
- 25 g butter;
- 25 g sunflower oil;
- salt, black pepper (ground).
How to cook?
Lightly beat off raw beef medallions. Wrap each piece around the circumference with bacon, tie with a thread, add salt and pepper to taste.
Pour sunflower oil into a hot frying pan and fry the meat for 4 minutes on both sides. It is not necessary to move it to get a crispy crust.
Mix garlic crushed with a knife with slightly warmed butter and pour the resulting sauce on the tenderloin.
Without stopping frying, pour the onion cut into thin rings into the pan and simmer it until soft.
Turn off the stove, sprinkle the contents of the pan with cognac, set it on fire and wait until all the alcohol has evaporated. Then carefully remove the meat, put it on a clean plate and proceed to prepare the sauce.
To do this, pour wine, cream into the same pan and boil over low heat until thickened.
That's all, delicious medallions in bacon are ready! Drizzle generously with sauce and serve with a side dish.
Recipe for tender beef medallions in a slow cooker
It would seem, well, is it possible to cook delicious restaurant dish in a multicooker? Meanwhile, it is in the slow cooker that the tenderloin turns out to be especially tender, tasty and juicy.
Ingredients:
- 450 g tenderloin (4-5 pieces);
- 120 g of fat sour cream;
- 4 cloves of garlic;
- 4 medium tomatoes;
- 150 g of hard cheese;
- 2 glasses of milk;
- 20 g butter.
How to cook?
We beat off each piece, salt, pepper, tie with a thread. In the slow cooker, set the baking mode, put the meat there and, with the lid open, fry for 3-4 minutes on each side.
We crush the garlic with a knife, mix with sour cream, cut the tomatoes into circles, three cheese on a fine or medium grater.
We lay the meat in a slow cooker in layers, generously lubricate sour cream sauce, put the tomatoes on top and sprinkle everything with grated cheese, then pour all this “happiness” with milk.
We again set the multicooker to the "baking" mode and cook the dish for an hour.
Bon Appetit!
Recipe for Beef Medallions with Apple and Cherry Sauce
This recipe will appeal to lovers of meat with sweet and sour sauce.
Ingredients:
- 3 pieces of tenderloin;
- 1 sour apple;
- 15 g of vegetable oil;
- 1 g of barbecue spices;
- 60 g pitted cherries;
- 60 ml dry red wine;
- 10 g of sugar;
- 5 g dry red pepper;
- salt, black ground pepper.
How to cook?
We beat off beef medallions, rub with a mixture of spices, tie with a thread. Peel the apple and cut into slices.
Pour oil into a hot frying pan and fry the meat together with apple circles for 3 minutes on both sides.
Pour the cherries into the same pan, pour everything with wine and evaporate until the sauce thickens. A few minutes before removing from heat, add salt, black and red pepper.
Pour the sauce over the meat and pieces of apples laid out in a fan and serve to the guests.
Recipe for beef medallions in the oven
This dish is suitable for holiday table in a cozy family circle, and for big celebrations - weddings or birthdays. The meat baked in the oven becomes very tender and fragrant, and therefore even a picky gourmet will like it. In addition, his recipe is quite simple.
Ingredients:
- 4 pieces of tenderloin;
- 25 g soy sauce;
- 3 art. tablespoons of olive or sunflower oil;
- 50 g of Russian cheese;
- 2 tsp lemon juice;
- 50 g mayonnaise (67%);
- 5 g Italian herbs.
How to cook?
Beef medallions: interesting details about the dish
This dish is always taken with beef or veal tenderloin or, in other words, fillet, apple. This part of the carcass is soft and the dishes from it are juicy and tender. From beef tenderloin medallions are being prepared - a traditional dish French cuisine.
At its core, beef medallions are medium-sized chops with a pronounced rounded shape. It is because of the shape that the dish got such an interesting and original name. How to cook it? There is different variants recipes: in a pan, in the oven, in a slow cooker. With various sauces and the addition of a wide variety of ingredients. Below I will give options for recipes, according to which I cook this dish myself, and you can choose for yourself the one that seems most interesting to you. But before moving on to the recipes, I’ll tell you how to choose the right beef (veal) tenderloin for the dish.
The secrets of choosing the right clippings for medallions
For medallions, you should always buy fresh, paired tenderloin. You can also take chilled meat, but it is better not to use frozen beef or veal for the dish. When choosing meat, always pay attention to its color. If we are talking about beef, then a good tenderloin will have a red or rich pink color.
The piece should not have streaks or films, but the fat may be present and its color - white or pale cream. If the fat is yellow, the meat is definitely from an old animal. I check the freshness of the meat and so - I press it with my finger, if it quickly restores its shape, then the product is fresh and you can buy it.
If you buy a fresh fillet, then you can easily cut small and round medallions from it without any problems. Watch the thickness of the pieces - it should not be more than one and a half centimeters. It is not necessary to beat the medallions, but if you are not too lazy to do this, the meat will turn out even more juicy and tender.
Ladies and one more piece of advice: always cut the meat not along, but across the fibers. Beat the medallions through a plastic bag, and you need to beat them to the state of a soufflé. Having prepared the meat, it remains only to choose a cooking recipe. Below are the most interesting, in my opinion, options.
Delicate beef medallions in wine and cream sauce
In this version, we will cook the medallions in a pan, and I will explain in detail how to fry the meat so that it does not lose its juiciness. For the dish you will need the following ingredients:
- 6 cut and broken medallions.
- 6 strips of bacon, about 15 centimeters wide.
- 50 grams of quality cognac.
- 100 grams of dry red wine.
- 100 grams of heavy cream.
- Two small onions.
- 3-4 cloves of garlic.
- Vegetable and butter for frying.
Further, the cooking process will consist of the following steps:
- We take our medallions and wrap each of them with bacon in a circle, fasten with a thread, salt and pepper.
- Heat up the pan with vegetable oil and fry our medallions on each side until a beautiful crust. The average frying time on each side is 4 minutes.
- Crush the garlic cloves with a knife and mix the crushed garlic with melted butter. Pour this dressing over the meat. We continue frying and at the same time add the onion, cut into thin rings, into the pan, simmer the onion with the meat in the pan until the vegetable is soft.
- We turn off the fire, pour cognac over the meat and vegetables and set it on fire. All alcohol should evaporate.
After - we take out the medallions from the pan, put them on a separate plate. And in a frying pan we make sauce: pour wine and cream into it, heat over low heat until the sauce resembles low-fat sour cream in consistency. Drizzle medallions with sauce and serve with fried potatoes, fresh or pickled vegetables.
Recipe for the oven
Veal or beef medallions are easy to make in the oven, and the recipe is good for both a dinner party and hearty lunch in the family. For the recipe, you must prepare a set of the following products in advance:
- 6 pieces of beef or veal tenderloin
- 50 grams of soy sauce
- 5 tablespoons olive oil
- 70 grams of hard cheese
- Juice of half a lemon
- 100 grams of medium fat mayonnaise
- Spicy herbs (ready seasoning).
- Large head of onion
We beat off the tenderloin a little and rub it abundantly soy sauce, herbs, lemon juice and keep in this marinade for half an hour. After fry the medallions on both sides in a pan and then put them on a baking sheet. We coat the medallions with mayonnaise on top, put onion rings on pieces, sprinkle with grated cheese. The meat is baked for half an hour.
Medallions in a multicooker
The recipe for a slow cooker is good because you don’t have to stand at the stove and waste your time, and the meat when cooked in this appliance turns out juicy and tender. To prepare the dish, prepare the products according to the following list:
- Half a kilogram of veal or beef tenderloin
- 150 grams of fat sour cream
- 5-6 garlic cloves
- 4 small ripe tomatoes
- 200 grams of cheese
- 400 grams of milk
- A piece of butter
We beat the meat, salt and pepper. In the device, select the “Baking” mode and put the medallions in its bowl. Without closing the lid, fry on both sides for three minutes. Finely chop the garlic, stir with sour cream. We cut the tomatoes in circles, grind the cheese through a medium grater.
We spread the fried meat in the multicooker bowl in layers, coat the top with sour cream sauce, put tomato mugs in the same place and cover everything thickly with grated cheese. Pour warmed milk over the top. We again set the baking mode on the device and bring the medallions to readiness within an hour. Ready meat goes well with mashed potatoes, rice and vegetable salads and cuts.
Ingredients:
3 beef medallions
- 3-4 strips of bacon
- 1 onion, 1 garlic clove
- 20 g unsalted butter
- olive oil
- salt
- ground black pepper
- rope
Cooking:
1. Lightly beat off pieces of meat, very lightly. Beat in order to make the meat soft. When the meat is fried, the internal fibers protrude and contract, and the meat becomes tough. Beating the meat breaks the fibers into small pieces, so when they are reduced, this no longer causes an undesirable effect.
2. Wrap each piece with a strip of bacon and fix it with a rope.
3. Salt, pepper.
4. We heat the pan well and pour it into it a small amount of olive oil. Salt and pepper the meat right before putting it in the pan. We spread the meat in a pan and press it well, do not move! We fry for about 2 minutes.
4. Turn over and fry on the other side, also for about 2 minutes. I like medium-rare meat, so that a little with blood, if you like well-done meat, then two minutes will not be enough, and 3-3.5 (no more!) Will be enough. Do not move the pieces during frying, otherwise a good tasty crust will not form.
5. Fry the meat from the sides, for about a couple of minutes, and add crushed garlic and butter to the pan.
6. Pour our pieces with oil.
7. Add the onion cut into half rings into the pan. Cook for a couple more minutes until the onion is soft. Drizzle the meat with the resulting sauce.
8. Sprinkle the meat with rum or cognac.
9. We set fire to and wait until the alcohol burns out.
10. We shift the meat to the grill.
11. Making the sauce. Add a little red wine and a little heavy cream to the pan in which the medallions were prepared.
13. Let it boil over low heat until it thickens.
14. Everything! the meat is ready, you can serve it on the table. With salad or any other side dish. The sauce is very rich and goes well with the medallions.
Beef medallion - photos
