Veal medallion. Veal medallions with cognac sauce

If you are a fan of classic meat dishes, then you should definitely cook. If you are not afraid of veal dishes, but on the contrary, you can’t wait to try something new and extraordinary, especially for you we present a simple recipe for veal medallions, which will certainly delight all your family and friends, who spontaneously decided to drop in for a cup of tea. So, how to cook veal medallions?

Veal medallions recipe

Following certain rules, it is best to marinate meat a day before cooking. But if you decide to spontaneously please your loved ones with a delicious meat dish, and buy the food just a couple of hours before dinner, this will not affect the final result in any way. As ingredients we will need: approximately 200-250 grams of veal tenderloin, 1 or 2 cloves of garlic, about 150 grams of yogurt, half a teaspoon of thyme and rosemary, one teaspoon of capers (used to prepare many sauces and seasonings), vegetable oil for frying , as well as dill, pepper and salt, which we add to taste.

First of all, we cut out small medallions from the meat (against the grain), no more than 2 cm thick, and beat them a little, covering them with cling film so as not to spoil the overall appearance of the product. Then sprinkle the meat with salt, pepper, rub with spices and add sunflower oil. To make the veal more tender and juicy, you can put it in the refrigerator overnight, but if time does not allow you to wait until the next day, it is enough to leave the preparation for 30-40 minutes.

Next, we start frying the meat. Pour 2 tablespoons of oil into a hot frying pan and then place the medallions there. Fry for 1.5 minutes on one side, and the same on the other. The meat for medallions should be covered with a light crust, but the inside will remain raw. Now let's start preparing the sauce. Add all the spices (dill, rosemary, capers, garlic and thyme) to unsweetened yogurt, then salt and pepper to taste, and then mix everything thoroughly. It is worth noting that medallions can then be prepared in two ways. The first method is to add sauce to semi-finished veal medallions, cover them with a lid and simmer over low heat for 10 minutes. The second option is to simply finish frying the medallions over medium heat, constantly checking the readiness of the meat. In any case, ready-made veal medallions with sauce are served at the table, which makes their taste unforgettable. In some restaurants, at the customer's request, they serve veal medallions with mushrooms.

There is another option for serving this dish - veal medallions in bacon. The cooking principle remains unchanged, however, after the first frying, the meat is wrapped in bacon and placed in the oven. The photo of veal medallions immediately whets your appetite and inflames a wild desire to quickly taste this delicious dish. A video recipe for veal medallions can be easily found on the Internet.

Veal medallions are a magnificent and original holiday meat dish. Therefore, when preparing it, you must try to ensure that it turns out not only tasty, but also aesthetically beautiful.

Ingredients:

  • veal - 1 kg;
  • olive oil - 2 tbsp. spoons;
  • white wine - 2 tbsp;
  • fresh champignons - 500 g;
  • onion - 1 pc.;
  • cheese - 300 g;
  • salt, pepper - to taste;
  • parsley.

Preparation

We wash the veal, cut it into about 12 pieces, add salt and pepper, add wine and marinate in the refrigerator for about 6 hours. Then we tie the edges of the meat with thread, giving them a round shape, and fry in vegetable oil until golden brown. Finely chop the onion, sauté in the remaining oil, add sliced ​​mushrooms and fry everything together until tender. Just before serving, remove the threads, place the medallions on a baking sheet, put fried mushrooms on top, sprinkle with grated cheese and bake the dish in the oven until the cheese melts.

Veal medallions - recipe

Ingredients:

  • veal - 400 g;
  • soft cheese - 200 g;
  • milk - 50 ml;
  • butter - 20 g;
  • ham - 50 g;
  • cognac - 1 tbsp. spoon;
  • egg - 3 pcs.;
  • truffle paste - 10 ml;
  • flour;
  • salt, pepper - to taste.

Preparation

How to cook veal medallions? Cut the soft cheese into small cubes, put it in a bowl, fill it with cold milk and put it in the refrigerator for several hours. Meanwhile, finely chop the ham and pre-boiled and peeled eggs. Mix these ingredients with truffle paste, salt and pepper to taste and mix the filling thoroughly.

We wash the veal fillet in cold water, dry it slightly, remove the film from the meat and cut the meat crosswise into 4 medallions approximately 1.5 centimeters thick. We make a small pocket in each and fill them with filling.

Now let's prepare the sauce: take a bowl of milk and cheese, put it in a saucepan with hot water, and then on low heat. Stir the cheese mixture constantly until the cheese is completely dissolved, and then increase the heat. Add the egg yolks, carefully stir and cook for another 5-7 minutes. The sauce should have a creamy, uniform consistency.

Salt and pepper the medallions, roll in flour and fry on both sides in butter. Then pour cognac over the meat, cover with a lid and increase the heat.

Place the finished cutlets on a dish along with vegetables, and serve the sauce separately.

If you like tender meat dishes, then be sure to try the recipes for beef in pots, or beef with cheese.

Bon appetit!

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

Classic medallions are created mainly from beef or veal. Veal meat is much more tender and does not need to be pre-beaten. To do this, purchase fresh beef pulp, preferably neck, and first clean it of veins and films that can curl the meat during heat treatment. Then cut it into medallions about 1.5 cm wide, as in the photo below. It is from such preparations that the famous dish is prepared. Better yet, take the tenderloin.

Recipe information

Cuisine: French.

Cooking method: frying.

Total cooking time: 20 min.

Number of servings: 2 .

Ingredients:

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

Cooking instructions

30 minutes Print

    1. Clean the tenderloin and cut into portions 3-4 cm wide. One tenderloin yields approximately 4-5 pieces. Tie each piece tightly with culinary thread in 2-3 places so that the medallion retains its round shape during cooking. Salt and pepper each piece on all sides. Crib How to prepare beef fillet

    2. Heat olive oil in a frying pan, add a sprig of rosemary and crushed garlic cloves. Add 1 tbsp. l. butter and add meat. Sprinkle with a small amount of orange juice (about 1/2 orange). Fry the meat for 1-2 minutes on all sides until a beautiful golden color is obtained. Periodically baste the meat with aromatic oil from the frying pan.
    Crib How to prepare garlic

    3. Remove the meat from the stove, place a thin slice of orange on each piece. Place the meat in a preheated oven at 200 degrees. oven and leave there for 8-10 minutes, then let the meat “rest” under foil for 4-5 minutes. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.

    4. While the meat is resting, prepare the sauce: place a saucepan over medium heat, mix a spoonful of butter with a spoonful of flour in it, mix thoroughly with a wooden or silicone spatula. Add a couple of star anise. Then gradually add the juice of two oranges, stirring constantly so that there are no lumps (it’s convenient to use a small whisk for this). Continue stirring and adding juice until smooth and the desired consistency of the sauce is obtained.
    Tool Saucepan A saucepan is both a universal and prosaic thing: you can stew, fry, simmer, and whisk sauces in it. And you can’t have too many stewpans: size and weight matter in different situations.

Juicy veal medallions- This is a French dish that consists of neat, round-shaped pieces of meat, fried in a pan or baked in the oven. The finished dish is complemented with side dishes and sauce. In expensive restaurants, the preparation of meat medallions involves complex techniques: sous vide or flambé. But you don't need to master these techniques to make delicious meat medallions. We will suggest basic recipes for veal medallions and reveal the secrets of juicy meat.

Cooking juicy veal medallions at home

Veal medallions are prepared from the sirloin parts of the carcass, which are least exposed to stress during the life of the bull. Of course, preference is given to beef tenderloin. The meat from the under-ridge part is lean, but very tender, and does not require softening or marinating. Before preparing veal medallions, the tenderloin must be thoroughly cleaned. If this is not done, the films and connective tissues will shrink under the influence of temperature and “squeeze” the juice out of the meat. If this is your first time deciding, find out how to properly peel it and cut it into steaks in this one.
Juicy veal medallions are prepared from other loin parts: neck, shoulder and rump. Try to choose meat without veins or membranes, otherwise you will have to work on stripping it. Choose aged - it is softer and more tender due to the natural fermentation of muscle fibers.
There is no need to marinate the sirloin medallions, but if you are using tougher beef, we recommend preparing a marinade for the veal medallions.
The basic marinade for beef steaks is a mixture of fresh spices and olive oil. For a spicy kick, add pressed garlic or grated ginger root. Balsamic vinegar, soy sauce and fruit acids soften meat well. However, try to marinate the medallions for no more than 2 hours. Before frying, blot them thoroughly with a napkin: if the surface of the meat is dry, a crust will form on it faster. Read detailed recipes for delicious marinades for meat.
Cooking veal medallions step by step
Prepare tenderloin or any other veal fillet. Remove all films, veins and connective tissue from the meat. Blot from moisture and cut into portions at least 2 cm thick. You should not do less - there is a risk of drying out the tender ones.
Marinate the meat as desired, leaving it at room temperature. If you plan to put it in the refrigerator, be sure to remove it back 40 minutes before you start cooking. You cannot fry cold beef medallions in a frying pan.
Use a non-stick pan. A grill pan will also work. In the first case, heat a spoonful of oil in a frying pan. You can use a mixture of different oils. For example, olive and cream or olive and sesame. If you are cooking medallions on a grill pan, brush each piece of meat with oil.
The good thing about this recipe for cooking medallions in a frying pan is that the meat cooks very quickly. The beef is first fried until crusty, and then placed in an oven preheated to 180 degrees for another 10-20 minutes.
Remember: the juiciest veal medallions are cooked to medium rare.
5. Before serving medallions, give them 5 minutes to “rest” - the finished dish will be more juicy.
How to cook medallions deliciously: tips from chefs
— cut the meat correctly: try tying the tenderloin with culinary thread, making equal indentations. Using these indentations it will be easier to cut medallions of the same thickness;
- so that they keep their shape and do not deform during frying, secure each of them with a thread or a foil ring;
- butter added to freshly prepared medallions will give them a creamy aftertaste.

Veal medallions in cream sauce

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

Veal medallions with mushroom sauce

Fry the beef for medallions, seasoned with salt and pepper, in portions in a preheated frying pan until crusty. As soon as the last piece of meat is fried, reduce the heat and add butter and finely chopped onion to the pan. Next add mushrooms and garlic. Cook until nicely crusted, then pour in the heavy cream and add the bay leaf. Boil for a couple of minutes until thickened and season the mushroom sauce to taste. Return the veal medallions to the pan and heat in the sauce for another 5 minutes. Serve the dish hot.

Bacon Wrapped Beef Medallions Recipe

Beef medallions will turn out juicier if you wrap each one with a slice of bacon, tying it with thread. Fry the meat until crusty, and then put it in the oven for 10-15 minutes. Do not remove the bacon. It will saturate the meat with juice and give it a piquant, smoky taste.
Before serving the finished medallions, the bacon slices are removed along with the string and seasoned with coarse salt and freshly ground pepper to taste.
We recommend this recipe for meat medallions if you are preparing them from the shoulder or neck. As a rule, meat from alternative parts of the carcass has a more pronounced flavor. It will be complemented by bacon, as well as wine or cognac-based sauce. Read the recipe for this.

Veal medallions recipe with herbs

Do you want your medallions to be not only juicy, but also aromatic? Add fresh rosemary or thyme. Do it this way: “cover” each medallion with a sprig of rosemary and thyme. Secure with a thread and fry first over high heat until crusty. Reducing the heat, add a generous dollop of butter and a few cloves of garlic to the pan. Continue frying the meat, pouring hot oil over it. Cook for 8-10 minutes, then transfer the juicy and fragrant medallions to presentation plates, discarding the herbs. Prepared according to the same recipe. Read our detailed recipe for steak with herbs in a frying pan.

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