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

Beef Medallions in the Oven

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

The algorithm of actions is as follows:

  1. For cooking, you need to immediately beat off fresh meat and grate it with soy sauce with basil. Then add lemon juice and set aside the workpiece soaked in the refrigerator for half an hour.
  2. After the beef has been soaked, it is necessary to heat the pan and lightly fry the meat in it over low heat (but not longer than 5 minutes).
  3. At this time, turn on the oven to 220 ° C and heat the mold for our dish. Then it must be greased with olive oil and put medallions on it.
  4. Onion rings should be put on top of the meat, bonding them to the meat with a layer of mayonnaise and grated cheese.

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

How to cook in a pan

You can also prepare medallions in a pan.

To do this, you need 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.
  • Onion - 1 pc.
  • Garlic - 1 pc.
  • Oil - 30 grams.
  • Vegetable oil - 2 tbsp. spoons.
  • Salt, pepper - at your discretion.

Let's get started!

  1. 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.
  2. Then you need to beat off each piece of beef and wrap in bacon. In order for the blanks to keep their shape, they need to be wrapped with a thin thread.
  3. Medallions pepper and salt.
  4. After that, the meat should be fried in vegetable oil. After 3 minutes of frying, put in the pan butter with garlic and onions.
  5. After the meat and onions are slightly stewed, add cognac, which must be set on fire to evaporate the alcohol.
  6. The finished meat remains to put on a plate and to prepare the sauce, boil wine and cream in a pan.

With mushroom sauce

To prepare medallions with mushroom sauce, you must 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 complex:

  1. To prepare mushroom sauce, you must peel the mushrooms and wash them well. Then cut into small pieces.
  2. After that, they need to be fried over low heat along with butter. After 15 minutes of frying, add finely chopped onions to the mushrooms and continue to fry for another 5 minutes.
  3. Then cognac should be introduced to the mushrooms and set fire to it. After the alcohol burns out, add 800 ml of cream, a pinch of pepper and salt. Quench the resulting mixture for 10 minutes.
  4. To prepare the medallions, it is necessary to cut the beef into even pieces up to 1.5 cm thick. The meat should be seasoned with salt and pepper before frying. Beef should be fried until golden brown.

Beef Medallions in a Multicooker

To prepare 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 in a slow cooker consists of several stages:

  1. To begin with, the meat needs to be beaten and seasoned with salt and pepper. Beef must be tied with a thread.
  2. Then you should set the baking mode and fry the meat for about 6 minutes. At the same time, beef needs to be turned to the other side after 3 minutes.
  3. After that, combine the garlic with sour cream and the resulting mixture is well lubricated meat. Then we spread on it a pre-chopped tomato.
  4. Next, you need to “fix” the appetizing structure with the help of grated cheese, and then fill the dish with milk. Medallions in a slow cooker will be ready in an hour.

In creamy sauce

Medallions in creamy sauce are very tender.

However, a lot of ingredients are not required:

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

Before cooking, beef needs to be washed well and cut into slices up to 1 cm thick. Then the meat is fried in any vegetable and butter for about 10 minutes. After the medallions are fried on both sides, add vodka, which must immediately be set on fire. 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 to 7 minutes.

Cooking with beef tenderloin

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

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

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

For cooking you will need:

  • Beef Bullseye - 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 such a dish is very simple:

  1. First, the beef is cut into medallions up to 2 cm thick. Then they are beaten and seasoned with seasoning salt.
  2. After that, in a hot frying pan, the billets are fried with oil for about 8 minutes.
  3. Ready meat is laid out on a plate. Next is preparing a vegetable dressing.
  4. In the same pan, fry the onions and grated carrots that were previously sliced ​​in rings. When the vegetables are lightly browned, it's time to add the tomato, some water and seasoning.
  5. After 10 minutes of frying, the vegetables will be ready. Ready medallions must be poured with cooked vegetable dressing.

Secrets of how to make soft and soft medallions

To make beef medallions soft and soft, you need to know some small secrets:

  1. 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. High-quality beef will be pinkish and red in color, it restores its shape well after compression, and also has a pleasant smell.
  2. When cutting meat, proportions must be observed. Medallions will be the most juicy if they are cut up to 2 cm thick.
  3. Beef should be well beaten and seasoned with marinade. Lemon juice is an excellent substitute for marinade.
  4. The frying time for medallions should range from 3 to 5 minutes on each side. In order not to dry the meat during frying, it is better to add cream sauce to it.
  5. To keep the medallions juicy, it is recommended to salt them at the end of frying. Also, salt should not be added 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.

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