Recipe for beef medallions with photos from chefs

Beef medallions - tender and soft: 7 recipes for cooking in the oven, in a frying pan and in a slow cooker

In the oven

In a slow cooker

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

High-quality cutting for delicate medallions

When choosing meat, give preference to fresh meat from young animals or fresh chilled products that can be bought in farm stores. However, you can also prepare delicious chops from frozen meat if it has not been re-frozen, which often happens during transportation and storage of products.

Good pork should be light pink, with white fat, beef should be bright pink or red, without films or streaks, while beef fat can have not only a white, but also a creamy tint. For medallions, it is advisable to take tenderloin, and if you are buying chicken, then tender chicken fillet is more suitable. Be sure to check the elasticity of the meat by pressing on it with your finger - if the flesh quickly regains its shape, it means the meat is fresh. The surface of the meat may be damp, but not wet, otherwise this means that the piece was defrosted before sale. The smell should be pleasant, not sour and without a smell; by the way, when buying a frozen product, pay attention to the color - meat that is too dark has most likely been frozen several times.

Shape, thickness and texture of meat

If you use tender tenderloin to make medallions, there is no need to think about how to cut out round pieces, as long as the thickness of the pieces is no more than 1.5 cm. Since the tenderloin is a fixed muscle, there are no films or other inedible parts in it, This meat is very tender and soft. It is not necessary to beat the tenderloin, but if you beat it, the medallions will turn out even more tender and will melt in your mouth. You should beat it evenly on both sides, covering the piece of meat with cling film so that the pieces do not scatter around the kitchen. The degree of beating depends on the toughness of the meat; ideally it should acquire the texture of a soufflé.

If you are using meat other than tenderloin, choose cuts without connective tissue or remove all veins. Cut the meat crosswise and not along the grain, otherwise chewing it will be problematic. Carefully cut out the medallions or make it even simpler - chop the meat into small cubes so that you get almost minced meat, then form round cutlets. In general, minced meat medallions are very popular and tasty because they always turn out soft and juicy.

With mushroom sauce

To prepare medallions with mushroom sauce you need to 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 complicated:

1. To prepare mushroom sauce, you need to peel and wash the mushrooms well. Then cut into small pieces.
2. After this, they need to be fried over low heat with oil. After 15 minutes of frying, add finely chopped onion to the mushrooms and continue frying for another 5 minutes.
3. Then add cognac to the mushrooms and set it on fire. After the alcohol burns out, you need to add 800 ml of cream, a pinch of pepper and salt. Simmer the resulting mixture for 10 minutes.
4. To prepare medallions, you need to cut the beef into even pieces up to 1.5 cm thick. The meat should be salt and pepper before frying. Fry the beef until golden brown.

Marinade for juicy medallions

If you marinate the chopped meat at least an hour or two before frying, it will be even softer and juicier. The simplest marinade is any vegetable oil with spices, grated onion and garlic, but you can simply cover the medallions with lemon slices and onion rings. It is recommended to sprinkle dry meat not intended for chops with dry mustard and leave for a while - such medallions will remain juicy, since the mustard retains the juice inside the meat and does not allow it to leak out.

Medallions are very tasty, which, after beating, are poured with soy sauce, orange or lemon juice, sprinkled with spices and aromatic herbs, rubbed with chopped garlic and ginger. Sour citrus juices soften even tough meat, and ginger and garlic have a preservative effect; in addition, ginger prevents the formation of carcinogenic substances during frying. At the end of marinating, the meat can be poured with dry wine or champagne for tenderness and piquant taste.

Roasting and sauce selection

Medallions are fried on both sides, but not for very long, so that they do not become dry - it is better to do this in vegetable or ghee. The best option is to bake the meat in foil, where it will cook in its own juices, which will make the medallions especially juicy, tasty and healthy. Medallions are also stewed or cooked in a slow cooker. If you have time, you can complicate the recipe by preparing medallions in batter, for example, from cheese, mixing beaten eggs, grated cheese and flour for the batter. Dip pieces of meat into this mixture and fry in a frying pan; it’s very simple, quick and original. Another way to prepare medallions is to quickly fry the pieces of meat by placing them in the oven for 20–30 minutes at 180°C.

You can serve any sauce for this dish: vegetable, mushroom, cheese, garlic, cream, honey mustard, tomato, fruit and berry. Pomegranate sauce, guacamole, bechamel, satsivi, tkemali, adjika go well with meat - with them the medallions will acquire a unique twist!

Salt to taste

Beef medallions

Beef medallions, step-by-step recipe with photos. How to cook beef medallions. Cooking beef medallions, photo.

What you need to make beef medallions.

1. Beef. Sirloin or tenderloin. 500 g (boneless meat)
2. Soy sauce 50 ml.
3. Pepper, salt to taste.
4. Garlic 7-8 cloves.

We will prepare medallions from the sirloin edge of beef.

Bought fillet on the bone. The sirloin is a part of beef that is ideal for frying.

The meat in this part of the carcass is soft and juicy. Separate the bones from the pulp.

The bones will be useful for preparing the first dish, such as delicious borscht.

We cut the pulp into small pieces - medallions.

Our beef medallions need to be marinated a little in soy sauce and garlic.

Place the medallions , pour in the sauce, and squeeze out the garlic with a press.

Stir and put in the refrigerator for 30 minutes. If the soy sauce in the marinade is salty, then there is no need to salt the meat at all. If not, add salt while frying.

Take a grill pan.

Grease the grill pan with vegetable oil. I have olive.

Heat up the frying pan. Place coarsely chopped garlic in a heated frying pan.

Place our beef medallions on the grill pan.

Fry medallions for 3 minutes on each side.

The fire is big. We make sure it doesn't burn.

Our beef medallions are ready. Serve immediately.

The medallions turned out medium rare. That's what we wanted. If you need more, fry a minute longer.

This time we had greens as a side dish for the beef medallions

Also bean and mushroom salad and tomato and onion salad . The latter goes great with fried beef.

PS Dry red wine goes perfectly beef medallions

Comments

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Five secrets of delicious medallions

Secret 1. Experienced cooks advise not to salt the medallions before cooking and not to add salt to the marinade, since thanks to salt the meat immediately releases juice and after frying it turns out dry. Salt the meat only after it has formed a golden brown crust, and it will always be juicy!

Secret 2. Medallions fried in breading are very tasty; they use breadcrumbs, ground nuts or sesame seeds, corn, chickpeas, rice, whole grain wheat or rye flour, corn and potato starch.

Secret 3. Never fry wet medallions, otherwise you will not get a golden brown crust. Meat removed from the marinade should be blotted with a paper towel and only then fried or baked.

Secret 4. If you do dry out the meat, prepare any creamy, milk or sour cream sauce, pour it over the medallions and place in the oven for 20 minutes at 120°C. The meat will become softer, more tender and much juicier.

Secret 5. This method preserves meat juice, and the medallions turn out to melt in your mouth. The readiness of the meat is checked with a wooden skewer: if clear juice comes out, the medallions are ready!

Juicy beef medallions with spicy sauce

This recipe will be of interest to anyone who loves meat with sweet and sour sauce; in this case, apple and cherry are used for gravy. Make medallions out of three pieces of beef tenderloin, lightly pound them to tenderize them and rub them with a mixture of barbecue spices. Let the meat soak in the aroma of the seasonings and fry the medallions on both sides in vegetable oil until cooked and golden brown. Fry pieces of apples along with the meat; one large apple is enough for this amount of beef.

Place the finished medallions on a dish, and pour 60 g of pitted cherries into the same frying pan, pour in 70–100 ml of dry red wine and cook, stirring, until the sauce thickens. At the very end, salt it and season with black and red pepper, and then decorate the medallions with the cooled sauce and sprigs of fresh herbs. Beef chops with fruit sauce are also suitable for a holiday table; they cook quickly and always turn out tasty if you use tender beef tenderloin for medallions.

Ribeye steak with baked potatoes

• 2 fresh steaks, each 350 g
• 6 pcs. medium new potatoes
• 100 g feta cheese
• 100 g 25% sour cream
• 1 red chili pepper
• small bunch of cilantro
• 2 cloves garlic
• 100 ml olive oil
• sea ​​salt
• ground black pepper

Wash the potatoes and scrub them a little with a wire brush. Then wrap each potato in foil, drizzle with olive oil and sprinkle with salt. Bake at 190 degrees until soft, about 20 minutes.

For the sauce, finely chop the cilantro, chili pepper and garlic. Mix sour cream and cheese thoroughly until smooth, add prepared vegetables, 75 ml olive oil, as well as salt and pepper. Stir again and let sit for about 10 minutes.

Fry the beef on a grill or grill pan until done (done to taste). Season the finished meat with salt, pepper and olive oil. Let rest 5 minutes, cover with foil.

While the meat is cooling, remove the potatoes from the foil, make a cut on each one and slightly press on the sides so that the flesh appears slightly. Pour over the sauce and serve with meat.

13 best recipes from Moscow restaurant chefs

In winter, you want more hearty food and rich meat dishes. We offer you to prepare one of 13 options at home. The ELLE review includes recipes for veal Milanese, rack of lamb, tartare, roast beef, tataki, beef salads, veal tails and other meat options. Detailed instructions from the chefs are included.

How to make delicious turkey medallions

Despite the fact that turkey is a lean type of meat, it can also be used to make soft and juicy medallions if the turkey is well beaten and marinated before cooking.

For the marinade in 3 tbsp. l. olive oil, add chopped garlic clove, ½ tsp. ground black pepper and salt (or without it), a quarter cup of grated Parmesan and 1 tbsp. l. a mixture of any dried herbs, such as basil, thyme and marjoram.

Make medallions from 0.5 kg of fresh turkey, soak them in the marinade and put them in the refrigerator for half an hour. Bake the medallions in the oven for 20 minutes at 180°C, turning them once, until golden brown. Serve medallions with berry sauce, for which remove 200 g of sour berries from the stems, mix with the juice and zest of one orange, ½ tsp. grated ginger, a glass of water and any spices such as pepper, cardamom, nutmeg and cloves. Cook the sauce for about 5 minutes, and then combine it with 1 tbsp. l. sugar and cook for another 15 minutes. If you are preparing a dish for adults, you can add 1 tbsp to the gravy. l. cognac - it will add piquancy and an unusual aroma to the sauce. Also, ready-made medallions can be baked in the oven for 5–8 minutes under a cap of pineapple ring and grated cheese.

Let the finished medallions rest a little under foil for 5 minutes, and then serve with sauce and fresh berries.

In creamy sauce

Medallions in cream sauce turn out very tender.

You don't need a lot of ingredients:

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

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

Pork medallions with bacon

This dish turns out very tasty and aromatic; for it you will need a piece of pork weighing 1 kg, cleaned of films and veins. Slice the medallions across the grain of the meat, season them with salt and pepper, and then wrap them in bacon slices. In this case, you don’t have to be afraid to add salt before frying, since the pork won’t become dry, and thanks to the bacon, the meat will be very juicy. For flavor, wrap fragrant sage leaves between the meat and bacon. Bake the medallions on a baking sheet for 40 minutes in an oven preheated to 210°C.

At this time, prepare a sauce from 2 red onions, fried in vegetable oil, then add the pork trimmings left after forming the medallions and fry them for 5 minutes. Pour half a glass of meat broth and 15% fat sour cream into the sauce, bring it to a boil and cook for another 15 minutes.

You can endlessly experiment with medallions using a variety of marinades, breadings and sauces. You will never get tired of this dish, and if you cook it from beef, veal or turkey in the oven or in foil, it will fit into any diet. Delight your family with healthy delicacies more often!