If you want to surprise your soulmate and win her heart forever, you should prepare a simple, but at the same time exquisite dish - beef apple medallions. The recipe for this dish is very simple. And for the hostess who does not want to mess with the clipping, Miratorg company has already released beef medallions in the form of a semi-finished product. This will save a lot of time.
The difference between the “apple” medallions in the fat layer, which melts during preparation and gives the dish a unique taste, and well-selected sauce or spices will add flavor.
Gourmet Step-by-Step Cooking
Today we look at the classic recipe for beef medallions. It will not take much time and will decorate a romantic dinner. In order not to waste time on cutting and you didn’t have small pieces that are not suitable for cooking, we’ll take finished products.
Dish Components
- Chicken broth - 370 ml.
- Miratorg Medallions - 2 pack
- Red wine - 80 ml.
- Tomato sauce - 100 ml.
- Vegetable oil - 30 ml.
- Spices to taste.
- Italian seasonings to taste.
- Olive oil - 30 ml.
- Champignons - 250 g.
Step by step cooking
Step 1. Before making beef medallions, remove them from the packaging and rinse. Then put it on a towel and dry. It is very important that the tenderloin is not wet during cooking, otherwise a brown crust will not work. We put the meat on a cutting board and sprinkle with spices on all sides. If you nevertheless bought a tenderloin, then you need to cut it into thick portioned pieces and also rinse and then dry.
Step 2. The meat needs to be beaten, but not hard, so that you get all the same smooth medallions, and not cakes. We put the pan on the stove and pour the vegetable oil, wait for it to heat up, and put the prepared medallions. We fry the prepared meat from 2 sides for 2 minutes, and then pull it out. Put on a plate and cover with foil so that it does not dry.
Step 3. Rinse the mushrooms thoroughly and shred on the plates. In the pan, where there were beef medallions, pour olive oil and put a little cream, put the mushrooms.
Step 4. Add spices and seasonings and fry until golden brown. Then you need to add the tomato sauce. Stew mushrooms for 5 minutes. Do not forget to stir constantly so that they do not burn, and the mushrooms are soaked in tomato sauce.
Step 5. Add wine and add fire. Stir constantly until the red wine evaporates. Pour the chicken stock and simmer until half the liquid has evaporated. Better not to make chicken cube broth. He will give the dish an unpleasant pungency and smell. It’s better to cook the homemade broth yourself, the process will not take much time.
Step 6. We put our medallions in the sauce and reduce the heat to half, simmer the meat for 10 minutes, not forgetting to turn it over. If you like a stronger roast, then simmer for 20 minutes. Take care not to dry the meat.
Step 7. Put the finished medallions on a plate and pour mushroom sauce on top.
Serve a dish with mashed potatoes or spaghetti.
Beef medallions wrapped in bacon is a dish that will appeal to any foodie or just meat lover. It is also easy to prepare and the process takes a short time. In addition, due to bacon, the dish will turn out even more juicy and mouth-watering.
Components:
- Spices and Provencal seasonings to taste.
- Beef medallions - 4 pcs.
- Garlic - 6 cloves.
- Red wine - 5 tbsp. l
- Strips of bacon - 4 pcs.
- Cream 15% - 100 ml.
- Butter - 25 g.
Cooking
We take our meat, wash it, dry it and beat it off a little. In this case, you do not need to add spices and salt, you need to add them later. Now we wrap the medallion in bacon on the sides, keeping its shape. He, like a ring, surrounds our tenderloin. We fix the bacon with a toothpick, but you can use a needle with a thread.
We put a frying pan on the stove and grill it well. Add 2 types of oils and wait until the cream melts. It will give the dish a slight milky flavor. Put the garlic cut along and fry it for 30 seconds. And now we lay out the medallions, fry them on both sides for 3 minutes each. At this point, add Provencal herbs. You can add the mixture of dried herbs that you like best. Do not forget to fry the sides with bacon, they need no more than 1-2 minutes. To check if the medallion is ready, pierce it with a skewer. If transparent juice appears, then the meat is ready.
We spread the beef medallions on a plate and now we just salt and pepper, and then cover with foil. Thus they still languish in their own juice.
Now add red wine and cream to the juice from the meat and evaporate over low heat, while stirring constantly. As soon as the sauce begins to thicken and stick to a wooden spatula, turn off the stove and transfer the sauce to the saucepan.
When submitting the medallions, do not forget to remove the toothpicks or threads. Top with sauce.
Useful Tips
Medallions can also be breaded, then they will form a golden crust, but this method is for those who prepare the sauce separately. It is better not to use only breadcrumbs, but to add ground nuts, any flour and a little starch to them.
If you still dried the meat when cooked without sauce, then you can still save it. To do this, cook any sour cream sauce. You can also make milk sauce. Fill them with medallions and put in the oven for 20 minutes, the temperature should be no more than 120 degrees. The meat will be juicy and tender again.
It is advisable to salt the meat after you fry it. If you salt before frying, it will immediately give the juice and will dry faster.
If you pickle the medallions separately, then blot them with a paper towel before cooking, otherwise a large amount of juice will turn them not into fried or stewed meat, but into boiled meat, and this will not be what you wanted to cook.