Recipe for beef apple medallions. How to cook the most tender veal medallions? With orange sauce

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

Despite the fact that meat dishes are in great demand, not many people know how to cook a good piece of meat, cutlets or the same medallions in the oven. 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.
Onion - 1 pc.
Parsley.

The algorithm of actions is as follows:

To prepare, you need to immediately beat off fresh meat and rub it with soy sauce with basil. Then add lemon juice and set aside the blanks to soak in the refrigerator for half an hour.
After the beef has soaked, it is necessary to heat the pan and lightly fry the meat in it over low heat (but not longer than 5 minutes).
At this time, turn on the oven to 220 ° C and warm up the form for our dish. Then it must be greased with olive oil and put medallions on it.
On top of the meat, you need to put onion rings, fastening them to the meat with a layer of mayonnaise and grated cheese.

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

How to cook in a pan

You can cook medallions in a frying pan.

This requires 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.
Bulb - 1 pc.
Garlic - 1 pc.
Oil - 30 grams.
Vegetable oil - 2 tbsp. spoons.
Salt, pepper - at your discretion.

Let's get started!

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.
Then you need to beat off each piece of beef and wrap it with bacon. In order for the blanks to keep their shape, they need to be wrapped with a thin thread.
Pepper and salt the medallions.
After that, the meat should be fried in vegetable oil. After 3 minutes of frying, put butter with garlic and onions in the pan.
After the meat with onions is slightly stewed, add cognac, which must be set on fire to evaporate the alcohol.
Put the finished meat on a plate and boil wine and cream in a pan to prepare the sauce.

With mushroom sauce

To prepare medallions with mushroom sauce, you need to prepare:

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

The process is not particularly difficult:

To prepare mushroom sauce, mushrooms must be cleaned and washed well. Then cut into small pieces.
After that, they need to be fried over low heat with oil. After 15 minutes of frying, add finely chopped onion to the mushrooms and continue to fry for another 5 minutes.
Then cognac should be introduced to the mushrooms and set 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.
To prepare medallions, it is necessary to cut the beef into even pieces up to 1.5 cm thick. The meat should be salted and peppered before frying. Fry beef until golden brown.

Beef medallions in a slow cooker

To cook 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 a dish in a slow cooker consists of several stages:

To begin with, the meat must be beaten off and seasoned with salt and pepper. Be sure to tie the beef with a thread.
Then you should set the baking mode and fry the meat for about 6 minutes. In this case, the beef must be turned over to the other side after 3 minutes.
After that, we combine garlic with sour cream and grease the meat well with the resulting mixture. Then we spread the pre-cut tomato on it.
Next, you need to “fix” the appetizing design with the help of grated cheese, and then pour the dish with milk. Medallions in the slow cooker will be ready in an hour.

In creamy sauce

Medallions in a creamy sauce are very tender.

In this case, many ingredients are not required:

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

Cooking from beef tenderloin

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

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

The tenderloin must be cut into round pieces 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 should be reduced and the dish should be 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 called a tenderloin from the outer part of the thigh, in which there are small fat layers, which make the dish much juicier.

For cooking you will need:

Beef apple - 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 this dish is very simple:

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

To cook beef medallions tender and soft, you need to know a few secrets:

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. Quality beef will be pinkish and red in color, it recovers well after compression, and also has a pleasant smell.
When cutting meat, proportions must be observed. Medallions are most juicy if they are cut up to 2 cm thick.
Beef should be beaten well and seasoned with marinade. Lemon juice works great as a marinade substitute.
Frying time for the medallions should range from 3 to 5 minutes per side. In order not to overdry the meat during frying, it is better to add a creamy sauce to it.
To keep the medallions juicy, it is recommended to salt them at the end of frying. Also, do not add salt 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 medallions, step by step recipe with photos. How to cook beef medallions. Cooking beef medallions, photo.

What is needed for cooking beef medallions.

Beef. Fillet edge or tenderloin. 500 gr (meat without bone)
Soy sauce 50 ml.
Pepper, salt to taste.
Garlic 7-8 cloves.

We will cook medallions from the sirloin of beef.

Purchased fillet edge on the bone. Fillet edge - a part of beef ideal for frying.

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

Bones will be useful to us for preparing the first course, for example, delicious

The pulp is cut into small pieces - medallions.

Our beef medallions you need to marinate a little in soy sauce with garlic.

Put in a container medallions, pour the sauce, squeeze the garlic with a press.

Stir, put in the refrigerator for 30 minutes. If the soy sauce in the marinade is salty, then salting the meat is not necessary at all. If not, add salt while frying.

We take a grill pan.

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

We heat up the pan. Place the chopped garlic on the hot skillet.

We put ours on the grill pan beef medallions.

Fry the medallions for 3 minutes on each side.

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

Our beef medallions ready. Serve immediately on the table.

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

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

What are beef medallions

Meat medallions are a French delicacy. It is a small piece of beef round or oval, 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 dish, but if you have 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 made from such a part of the carcass as tenderloin or bullseye (the muscle of the outer thigh). In extreme cases, frozen meat can be used, 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 it must be beaten evenly, after wrapping it in cling film.

You need to cut the beef 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 meat medallions. They are also called lazy. You can make the meat even more tender by marinating. Also, after frying, sauces are prepared on the basis of meat fat, mainly with the addition of wine and cream.

Marinade for juicy medallions

The easiest way to marinate meat quickly and tasty is to mix any vegetable oil with spices. To do this, you can use grated onions, garlic, ginger, dry and fresh herbs, such as thyme, rosemary. Beef marinates well in soy sauce, mustard. An interesting combination of meat with citrus juices. You can also pour the meat with dry wine or champagne.

Recipe

Medallions are fried mainly in ghee on both 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 to be more tasty and healthy. You can also cook them in a slow cooker. There is a combined cooking method, when the meat is first lightly fried to a delicious crust, then baked in the oven. Choose the recipe for this gourmet dish that suits you.

From beef tenderloin

Time: 40 minutes.
Servings: 4 persons.
Calorie content of the dish: 137 kcal / 100 grams.
Cuisine: French.
Difficulty: medium.

A classic recipe for beef tenderloin medallions with wine. The special taste of the dish is given by the presence of mushrooms, a mixture of three types of oil and tomato sauce. Medallions are obtained with an appetizing ruddy crust. They are best served hot, so the taste of beef and sauce is better revealed. The dish goes well with dry red 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:

Cut the tenderloin into medallions, season with salt and pepper.
Mushrooms cut into thin plates.
Heat sunflower oil in a frying pan, lay out the meat and fry the slices for 2 minutes on both sides.
Transfer the meat to a plate as shown in the photo.
In the pan where the steaks were fried, add olive oil and butter.
When the mixture is hot, send the mushrooms to fry with a pinch of salt until golden brown.
Add the tomato sauce, after a couple of minutes, when it warms up, pour in the wine, reduce the heat and evaporate.
When the wine has evaporated, pour in the chicken broth. In the process of cooking, it should be reduced by half in volume.
Return the beef to the pan, simmer in the resulting sauce for 5-7 minutes.
Serve hot.

From apple beef

Time: 1 hour.
Servings: 4 persons.
Calorie content of the dish: 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 part of the thigh. Delicious medallions are obtained 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. Rice and other cereals can be served as a side dish.

Ingredients:

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

Cooking method:

Cut the beef apple into rounded portions.
Beat on all sides with a kitchen mallet or the back of a knife.
Heat the vegetable oil, put the beef in the pan and fry for 4 minutes on each side until a crust appears.
Transfer the contents of the pan to a plate.
Peel the onion, cut into thin rings.
Remove the skin from the carrots, rinse well, cut into slices.
Heat a little sunflower oil in a saucepan, fry vegetables for 5-7 minutes.
Peel the skin off the pickled tomatoes and add to the saucepan.
Pour some water, add salt, seasonings and stir.
After 10-15 minutes, put the beef apple to the vegetables and simmer for half an hour.
Use the vegetables in the sauce as a side dish.

In creamy sauce

Time: 50 minutes.
Servings: 4 persons.
Calorie content of the dish: 184 kcal / 100 grams.
Purpose: for lunch, dinner.
Cuisine: French.
Difficulty: medium.

Beef pulp goes well with creamy sauces. This recipe uses heavy cream for its preparation. 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 full-fat milk. To prevent the medallion from falling apart during frying, it is tied with food thread, which is removed before serving.

Ingredients:

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

Cooking method:

Cut the filet mignon across the grain into pieces 7-8 cm in diameter.
Beat the pieces with a mallet or the back of a knife.
Wrap bacon around each piece to form a rounded shape, secure with twine as shown in the photo.
Heat oil in a frying pan.
Peel the vegetables, cut the onion into thin rings, chop the garlic in any convenient way.
Fry the beef on all sides for 3 minutes, including the sides.
Add vegetables to the pan, simmer everything together.
Carefully remove the threads, pour in the wine, cream, simmer until thickened.
Before serving, pour the meat with the resulting sauce, garnish with herbs.

in a frying pan

Time: 1 hour.
Servings: 2 persons.
Calorie content of the dish: 167 kcal / 100 grams.
Purpose: for lunch, dinner.
Cuisine: French.
Difficulty: medium.

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

Ingredients:

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

Cooking method:

Clean the fillet edge, remove the veins as much as possible.
Cut medallions 1.5-2 cm thick.
Put the meat slices in a separate bowl, pour in soy sauce, squeeze out the garlic, leave a couple of cloves whole.
Stir and refrigerate for 30 minutes.
Grease a grill pan with oil, put coarsely chopped garlic, heat well.
Arrange the steaks and fry for 3 minutes over medium heat on each side.
Salt the meat if the soy sauce is not salty.
Serve with potatoes, fresh vegetables or pickles.

In a slow cooker

Time: 1 hour 30 minutes.
Servings: 4 persons.
Calorie content of the dish: 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 accessible. At the same time, they have a richer taste and are somewhat healthier than food cooked in a pan. To create this dish, any slow cooker 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, otherwise it must be cooked.

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:

Salt and pepper the raw medallions, put them on the bottom of the bowl in one layer and fry on the butter in the “Frying” mode for 4 minutes on each side. The lid must be open.
Then brush each layer of fried beef with sour cream and garlic, top with sliced tomatoes and sprinkle with grated cheese.
Fill the contents of the multicooker with milk, close the lid.
Set the "Baking" mode and cook for 1 hour.

In the oven

Time: 1 hour 15 minutes.
Servings: 3 persons.
Calorie content of the dish: 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. Onion creamy dressing can be prepared separately, in a pan. In this case, the tenderloin will not be saturated with these flavors, but will be cooked 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;
onion - 1 pc.;
garlic - 1 tooth;
salt, black ground pepper - to taste.

Cooking method:

Rinse the tenderloin under cold water, dry.
Cut into slices, lightly repel.
Wrap each slice in bacon and secure with twine.
Sprinkle with salt and pepper.
Heat a skillet well with olive oil.
Lay out the beef steaks, lightly press, fry for 3-4 minutes on each side.
Flip again, fry for 2 minutes on both sides.
Grease a baking sheet with butter, put the medallions on it.
Peel the onion, cut into half rings, arrange on top of the meat slices.
Pour the contents of the pan with cognac, red wine, sprinkle with garlic.
Send to bake in an oven preheated to 180 ° C for 30 minutes.
After 10 minutes of cooking, remove the baking sheet, pour everything with cream, cook the remaining time.
Drizzle the slices with the onion sauce before serving.

Juicy beef medallions with spicy sauce

Time: 30 minutes.
Servings: 4 persons.
Calorie content of the dish: 158 kcal / 100 grams.
Purpose: for lunch, dinner.
Cuisine: French.
Difficulty: medium.

For lovers of meat with sweet and sour sauce, this recipe for making beef medallions is suitable. Apple gives characteristic sweetness, and cherry gives sourness. Berries should be pitted. 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:

Cut the beef fillet across the fibers, form medallions.
Beat lightly, sprinkle with barbecue spices.
When the meat is soaked, fry it in vegetable oil on both sides until cooked.
Fry apple slices with beef.
Transfer the beef to a plate.
Send the pitted cherries to the pan, pour in the wine, season with black and red pepper, mix and evaporate a little.
Drizzle beef with sauce before serving.

Recipe for beef medallions in bacon with wine sauce

Time: 40 minutes.
Servings: 4 persons.
Calorie content of the dish: 144 kcal / 100 grams.
Purpose: for lunch, dinner.
Cuisine: French.
Difficulty: medium.

Delicious recipe for medallions of beef in bacon. Shallots add a special flavor to the dish. Sauce based on beef broth and dry red wine makes the meat more juicy. Together they form a harmonious taste ensemble. The beef is wrapped in bacon to keep the medallion in shape and not dry. In addition, these ingredients are well combined in taste.

Ingredients:

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

Cooking method:

Cut the tenderloin into 8 round medallions as shown in the photo.
Beat lightly, sprinkle with salt and pepper.
Cut each strip of bacon in half and wrap half around a piece of beef.
Melt half the butter in a frying pan, fry each piece for 2 minutes on both sides.
Transfer beef to a plate; cover with foil to keep warm.
Add the remaining butter to the pan, squeeze out the garlic, finely chopped shallots and cumin. Simmer until the onion is soft, about 3 minutes.
Add flour to the sauce, mix so that there are no lumps left.
Pour in the broth and wine.
Simmer for about 12 minutes, stirring constantly, until the sauce thickens and reduces in volume.
Before serving, heat the beef along with the sauce.

Five secrets of delicious medallions

To make beef medallions prepared by your own hands perfect in taste and execution technique, use five secrets from professional culinary experts:

Do not salt the meat before cooking. It will immediately release the juice and it will turn out very dry. Add salt already after the formation of a golden crust.
Prepare breaded medallions. For this, ordinary breadcrumbs or ground nuts, sesame seeds, chickpeas, rice flour or cornstarch are suitable.
Moist meat does not brown. Blot marinated meat or pieces of beef without pre-treatment with a paper towel and only then send to fry.
If the meat turned out dry, then fill it with creamy or sour cream sauce, and send it to the oven for 20 minutes at a temperature of no more than 120 ° C. The beef will become more juicy.
Check the readiness of the meat with a toothpick or wooden skewer. If the juice at the puncture site is clear, then the medallions are ready.

Video

"... Everything is optional. While the meat is lying, during the fermentation process it acquires the appropriate softness and delicate taste ... As a result, the meat is soft and tender, not at all like a sole. Meat that has lain in the refrigerator for two or three days will always be more tender than fresh. As far as I remember, for steaks, the meat is aged from a week to two directly in the kitchen, and maybe up to 20 more days in the slaughterhouse. I don’t remember exactly, I can lie a little, but the fact that it ripens is a fact. "

At home I do the following:

On Saturday I buy beef (not veal) tenderloin. I wipe, not mine!
After that, I carefully cut into medallions. The main thing is to cut and remove all external connective tissues.
I cut medallions 3 cm thick.
I put it in sealed bags (IKEA) and in the refrigerator away from the back wall. During the week, we don’t turn over the bags and control them so that they don’t leak (not literally, but in the sense that if a lot of juice forms in the bag, then the meat will quickly go bad).
From Tuesday to Friday in the evenings I cook steaks ... The most delicious on Friday, it happens that the meat is rotten by Friday, but there is a nose for it.

Three (2-1) hours before cooking, take the meat out of the refrigerator, rinse gently under cold water. After that, gently wipe and put on a towel.
During this time, the meat should dry out and warm to room temperature. DO NOT SALT!
We take a cast-iron pan of the appropriate size. We put on fire below average for 15 minutes. When the pan is hot and begins to smoke slightly, set the fire to a little above medium, pour in the oil (peeled olive).
After that, we take out the steaks, salt a little bit (less than the norm), a little bit (less than the norm) black pepper and put in the pan.
Depending on the exposure, the meat is cooked for different times.
After 4 minutes, carefully turn the meat over without turning, set the fire to medium.
We are waiting for the readiness of 3 minutes.

I determine the final readiness with a thermometer. We don’t press on the meat, we don’t make holes in it, in general we just look at it. Without a thermometer, readiness can be determined with a fork, BUT not by pricking, but by pressing flatly, by elasticity, readiness is determined ... In the process, everything is important, both temperature and cutting, and specifically meat ... It should not burn, it should not boil in juice. That is, the temperature and heat supply in the pan should be such that when meat is added at room temperature, the pan does not cool down locally under the meat, but can instantly fry and close the pores in the meat, and then maintain this temperature. We don’t cover the meat!, Only a splash screen, if the meat is dry, there won’t be much splashing ... Heat can only be stored in a cast-iron frying pan ...

Serve the meat on the table:

Twenty seconds before the readiness, put the meat on the plates. We put the plates on the table and drive them all away for 2-3 minutes.
During this time, the meat will reach, relax and soften significantly. juice will begin to ooze out of it (in my case with blood, the temperature of the middle when removing 55 gr.) ..
It is in this juice that I add salt and pepper to taste, I also add 3-4 drops of green Tabasco..
I stir and dip pieces of meat there ... We don’t cut the whole piece, but cut it off piece by piece and closer to the sky ...

If you want to aggravate .. THEN decaramelize the pan. To do this, without removing from the heat, pour half a glass of dry red wine (or water) into it, drive it around the pan and wash it with this solution, after the alcohol has evaporated and the consistency of the sauce is “com il fo”, serve the sauce to the table. In principle, you can add spices, although in my deep conviction, this will not improve the taste!

From correspondence:

It is so written that while reading, I almost choked on saliva ...
Interested in the question of the safety of such a dish ... (Helminths, for example)

The question is open. I am constantly worried about this! I take the meat in the store, not in the market. I hope for some kind of control. Helminths are not just a spoiled product, but an infected one ... This is serious.
ALWAYS (a portion of three medallions - one for my daughter) For her, I cut the medallion not 3, but 2 cm. That is, with the same cooking time, she does not rarely succeed, but well done ... Well, my wife and I fill food with adrenaline. Actually when I cook fish, there are much more fears, the temperature is lower there and the danger is higher ...

To be afraid of wolves - do not go into the forest!

P.S. About buying meat.

By the way, I specifically buy not in the market, but in the store, because it takes longer to get to the buyer, i.e. the fermentation process takes longer and, as a result, it is better suited for short-term cooking ... The meat is fresh on the market, for my purposes less suitable...

P. P. S. About cutting meat.

When cutting, we remove only the connective tissue. Layers of fat ("marbling"), do not touch and do not pay attention to them!

P.P.P.S For training, you can make the medallions thinner, but then the dish will be less juicy, BUT it is much easier to get an average good end product. The thicker the medallion, the more important the shutter speed. Fresh meat 3-4 cm thick will most likely be drier and not as tender as aged meat...because the cooking time increases...

Dry red wine goes very well with steaks, with a pronounced tart taste. French Bordeaux is just right for me, but not from Odessa.

This dish is one of the most exquisite. Beef medallions will be appreciated by any gourmet. They are classified as 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 method of cooking was invented by their people. Let's get acquainted with both the classic version of creating a dish, and with its modifications.

Benefit and harm

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

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

But you should not abuse this product. With excessive use of beef meat, all its beneficial properties are lost. There is a load on the stomach, liver and kidneys, the tone of the cardiovascular system decreases. Poor quality meat is more likely to cause problems.

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 amount of spices and salt in the process of work can also cause negative consequences.

Difficulty, cooking time

Medallions are among the dishes of the average level of complexity. When preparing them, a novice cook may have problems with the choice of ingredients and their processing, since certain subtleties must be known. But, knowing the rules, it is not difficult to cope with this work.

Cooking time 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.

Food preparation

The most important thing in preparation 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 such meat allows you to give the dish a special tenderness and juiciness. Sometimes other parts of the carcass are used, but they must first be beaten off.

It is advisable to use a 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 marinated. The taste of the dish depends on the seasonings and sauce. Therefore, you should purchase the spices indicated in the recipe and add in the recommended amount.

Additional ingredients are selected taking into account expiration dates and quality.

How to cook?

When preparing this dish, you must follow the sequence of actions.

Before starting work, 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;
spices;
salt;
pepper.

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

Step-by-step recipe for making beef medallions in the photo:

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

Mushrooms are cut into thin slices.

Sunflower oil is poured into a pan and heated.

Meat preparations are placed in the pan. They are supposed to be fried. Frying time - 1.5-2 minutes on each side.

The meat is laid out on a plate, and butter and olive oil are mixed in a pan.

Next, mushroom slices are placed in the pan and salt is poured. The mushroom pieces are fried over medium heat until they turn brown.

Then tomato sauce is added 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.

The fried pieces of meat are placed in the sauce in a pan. The fire should be reduced to a minimum and the meat should be simmered for 10 minutes.

The finished dish is placed on a plate and supplemented 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 medallions not only in the traditional way. There are different types of this dish, which differ in the characteristics of heat treatment and the type of sauce used. Various additional ingredients may also be added.

Beef medallions with cheese and mushroom sauce

To prepare this variety, you will need the following ingredients:

beef tenderloin - 400 g;
chicken broth - 200 g;
champignons - 200 g;
onion - 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 cut into cubes. Mushroom slices are placed in heated vegetable oil and fried until the liquid is almost completely evaporated.

Then onion is added to them, mixed and frying continues until the ingredients acquire a golden color. Sliced cheese is sent to the onion-mushroom mixture, and after it is melted, the broth is poured into the pan.

This composition is supposed to be salted and peppered. It is kept on the stove until it acquires a thick consistency. The washed beef is divided into pieces, the thickness of which should be about 3 cm.

Sprinkle each piece with salt and pepper on both sides. Also, the pieces need to be lubricated with oil. After that, they are wrapped in foil in a circle so that they retain their shape. After sprinkling the meat with thyme, it is placed in a preheated pan and fried on both sides for 5 minutes.

Beef medallions in wine and pomegranate sauce

Marbled beef can be used to prepare medallions with a savory taste, which can be achieved thanks to the wine-pomegranate sauce.

Ingredients for this dish:

beef tenderloin - 200 g;
garlic - 1 clove;
olive oil - 2 tbsp. l.;
chili pepper - 0.5;
salt;
Worcestershire 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 of films and fat, rinsed under running water and cut into rounded pieces about 2 cm thick.

Place half of the chopped shallots, salt, pepper and rosemary on a shallow dish.

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

In order for the components to be distributed evenly around the meat, you need to gently stir them. The blanks should marinate 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 a frying pan, to which rosemary and a clove of garlic are added. The meat is fried on both sides and transferred to a plate. Wine and pomegranate juice are sent to the same pan.

The remaining marinade can also be put into this container. The mixture should boil and simmer for a few minutes to get rid of moisture and thicken. After that, the sauce is filtered and added to the meat.

Ratatouille with meat medallions

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;
spices.

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

Tomatoes (3 pcs.) Are cut into thin rings, the same is done with zucchini and eggplant. Chopped 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.

Salt this mixture, close the container and simmer for 10 minutes. The prepared components are laid out in a round shape, following the sequence.

First put eggplant, then zucchini, tomato and fried beef billet. The steps are repeated until the ingredients run out. They are poured with sauce from the pan, covered with foil and sent to the oven for an hour (180 degrees).

Beef medallions in a slow cooker

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

For this you need to prepare:

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

The tenderloin cut into pieces is placed on the bottom of the bowl and heat treated with the addition of butter using the “Frying” mode. The duration of frying 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 spread circles of tomatoes.

The cheese is grated and sprinkled on top of the tomatoes. If there are too many pieces of meat, they should 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;
cumin - 5 g;
bacon - 4 strips;
butter;
salt;
pepper.

After washing the meat, cut it into round pieces (you should get 8 pieces), which you need to sprinkle with pepper and salt. The strips of bacon are divided in two, and these parts are wrapped around the beef. Part of the butter is melted and the workpieces are fried in it.

Transfer the meat to a plate and cover with foil to keep warm. Minced shallots, crushed garlic and cumin are lightly fried on the remaining oil.

Flour is added to this mixture and mixed until smooth. Wine and broth are also poured there. These components need to be boiled for about 15 minutes until the sauce becomes thick.

In the process, it should be mixed. Put the fried beef into the prepared sauce and heat 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.

The 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 added to them, as well as lemon juice. The prepared pieces are poured with marinade and sent to the refrigerator for 3 hours.

Cut out strips of foil, which wrap the blanks along the edge. They are sent to the pan and processed by making a strong fire. After that, the meat is transferred to an oil-treated form, covered with foil and sent to the oven for a quarter of an hour.

This is the easiest way to make beef medallions.

During the work 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 the meat peeled from the film and veins. They are laid out in a bowl and poured with soy sauce. The garlic crushed under pressure is added there.

The components are mixed and left to marinate for half an hour. Next, heat the grill pan, grease it and lay out the blanks for frying. Fry them over medium heat for about 5 minutes on each side.

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

Components for it:

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

Beef tenderloin after washing and cleaning from veins 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.

Onion half rings are placed on top of the blanks, poured with cognac and wine. The garlic clove is pressed through a press and attached to the meat. Preheat the oven to 180 degrees, send a baking sheet there for 10 minutes.

After that, the ingredients are poured with cream and again placed back 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;
spices.

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

The cooked meat is placed on a plate, and wine is sent to the pan and combined with pepper and pitted cherries. This mixture must be kept on fire for a while to evaporate some of the liquid. The sauce is then poured over the meat before serving.

Video recipe

To make the dish tastier, you need to choose the meat of young animals. A quality product has a red or pinkish color. The thickness of the blanks 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.