Beef medallions how to cook tender ones: 6 most delicious recipes

Now beef medallions are found not only in the restaurant menu. Many housewives prepare this French dish to please households or surprise guests.

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The advantage of beef medallions is that they are prepared very quickly. You can cook the dish even when the guests are already on the threshold. This article will talk about how to properly cook beef medallions so that they are soft and tender.

How to cook beef medallions: recommendations for cooking

There are several rules that you need to adhere to if you want beef medallions to be juicy, tender and fragrant:

When you buy meat, give preference back. This part does not have to physical activity during the life of the animal. Given that the muscles were not strained, the back of the lower back is very soft. It is called "Apple."
Do not buy meat that was frozen. In the process of freezing, it loses its tenderness, and becomes too hard.
In the process of cooking do not use a large number of spices. French cooks use only salt and pepper- Such spices are applicable in our recipes. But, if you like a more saturated taste of the dish, then use your favorite spices, but in minimal quantities.
Cut the meat correctly. The thickness of the steak should be no more than 3 cm (subject to the young animal). If you bought a clipping of an adult animal, then cut the meat with a thickness 2 cm.
Before throwing the meat into the pan, beat it thoroughly so that the medallions turn out to be tender and soft.

Beef medallions in a pan

If you have a little time, and you need to urgently prepare a delicious and unusual dish, then beef medallions in a pan are ideal. Be sure that the guests will definitely appreciate your efforts, and will ask for a recipe for dishes.

Compound:

The back of the beef - 1 kg
Onions - 0.5 kg
Carrots - 2 pcs.
Tomatoes - 3 pcs.
Vegetable oil - 2 tbsp. l.

Process:

Carefully inspect a piece of meat. Cut the veins, film and fat from it.
Cut the meat in small pieces of oval shape. For the form to be preserved, tie the twine.
Beat the “apple” with a kitchen hammer. Season with salt and pepper.
Put the pan on the stove. Pour oil.
When vegetable oil begins to boil, place the formed medallions in the pan. Fry the meat on both sides. Each side must be frying at least 10 minutes. over medium heat.
Take care of the dressing of vegetables. Finely chop the onion, carrots and tomatoes. First fry the onion until golden shade. After add carrots to it, and simmer until the vegetables become soft. Add tomatoes and simmer vegetables for about 15 minutes. If necessary, you can add water and your favorite spices.
Put the medallions on the plate and pour the vegetable dressing.

How to cook beef medallions in creamy sauce?

Beef medallions in creamy sauce is a real delicacy that is served in the most famous restaurants in the world. If you want to cook beef apples from an apple, you can use cream for making sauce.

Compound:

Beef pulp - 0.5 kg
Cream (20% fat content) - 250 ml
Vodka - 1 glass
Butter and vegetable oils - 50 g

Process:

Wash the meat under running water. Grind it with oval pieces with a diameter of about 5 cm.
Heat vegetable oil in a pan, and add butter to it. Put the pieces of meat in the pan, and fry them for 10 minutes. from each side.
Pour a little vodka into the pan, and set it on fire.
As soon as the fire goes out, pour the cream. Add spices to taste.
Stew the dish for 10 minutes.
Serve medallions with creamy sauce.

Beef medallions with mushroom sauce

Mushroom sauce is an ideal option for refueling meat dishes. It gives an unusual taste and delicate aroma. Beef medallions in such a sauce are very tasty and juicy.

Compound:

Beef "Apple" - 0.3 kg
White mushrooms - 0.2 kg
Cream - 70 ml
Tomatoes - 4 pcs.
Onion - 1 pc.

Process:

Cut the beef with small oval pieces. Back with a kitchen hammer. Put in the pan, and fry on both sides until cooked.
To prepare mushroom sauce, fry the onion until transparent. Then add chopped mushrooms to it. Stew the ingredients for about 5 minutes.
Pour vegetables and mushrooms with cream. After 5-7 minutes, put the fried medallions into the sauce. Let them protrame about 3 minutes.
Serve to the table.

Beef medallions in the oven

This recipe is ideal for the festive table. The dish is very tender and fragrant. Households and guests will definitely appreciate him.

Compound:

Beef pulp - 0.7 kg
Solid cheese - 100 g
Soy sauce - 2 tbsp. l.
Vegetable oil - 40 ml
Lemon juice - 1 tsp.
Onion - 1 pc.
Sour cream or mayonnaise - 60 ml
Greens - 1 bundle

Process:

Cut the meat in small oval pieces. Fold them in a deep container. Pour your favorite spices. Add soy sauce and greens. Leave the meat for 40-60 minutes to marry.
Fry the pieces in preheated vegetable oil for 5 minutes. from each side. Put the fire small so that the meat does not burn. Otherwise, it will be tough.
Heat the oven to a temperature of +200 ° C.
Lubricate the baking dish with oil. Put pieces of meat into it.
Cut the onion with rings and put them on top of the medallions. Pour the beef with sour cream, and lay out grated cheese on top.
Bake for 20 minutes.
Present the beef medallions, after decorating with chopped herbs.

Preparation of delicious beef medallions under the demilas sauce

In well -known restaurants, you can find beef medallions under the Demiglas sauce in the menu. The dish is very tender, juicy and aromatic. Your guests will definitely appreciate him. For cooking, it is better to use marble beef.

Compound:

Beef pulp - 0.2 kg
Cream (fat) - 120 ml
Demiglas sauce - 50 ml
Champignons or Boroviki - 100 g
Bacon - 50 g
Cognac - 50 ml

Process:

Cut the meat with oval pieces.
Grind the mushrooms in small pieces, and the bacon strips.
Wrap the medallions in the bacon. So that the design does not lose shape, fix it with a toothpick or a match. Add spices to taste.
Fry in a heated pan until cooked on both sides.
Take care of cooking mushroom sauce. Fry the mushrooms. After add cognac. When it evaporates, pour the cream. After add the demilas sauce, and simmer for 1-2 minutes.
Serve the medallions to the table, after pouring them with sauce.

Beef medallion with mushrooms on spinach dules with tomato marmalade

If you want to surprise your guests, prepare delicate beef medallions with mushrooms on spinach duchesses with marmalade from tomatoes. Be sure that the guests will not even believe that you have prepared it. They will be sure that you made an order in a famous expensive restaurant.

Compound:

Beef pulp - 0.2 kg
Bacon - 50 g
Cedar nuts - 15 g
White mushrooms - 50 g
Butter - 10 g
Potatoes - 1 pc.
Spinach - 20 g
Nutmeg and balsamic vinegar - 5 g
Cream - 30 ml
Wine is white dry and vegetable oil - 1 tsp.
Sugar - 0.5 tsp.
Garlic - 1 tooth
Cherry tomatoes - 2 pcs.
Basil, thyme - to taste

Process:

Cut the film and fat from meat. Cut with oval pieces.
Grind the mushrooms into strips. They need to be frying until a golden hue appears.
Pour the mushrooms with wine. Add nuts.
Wrap the meat with bacon and fix it with a wooden skewer. Sprinkle with salt and pepper.
Clean the potatoes and boil it. Make mashed potatoes from potatoes. Add to it mushrooms, spinach, cream, nutmeg and spices. Mix thoroughly.
Clean the tomatoes from the peel, and chop into small pieces. Fry them in a pan, with the addition basilica, thyme, balsamic vinegar and lemon juice.
Fry the meat in a hot pan for 2-2.5 minutes.
Heat the oven to a temperature of +200 ° C.
Put the puree on the baking dish, and place the medallions on top. Pour them with marmalade. Bake for about 7-10 minutes.
Serve to the table, decorating with tomatoes and herbs.

If you thought that delicious and delicate meat can only be in a restaurant, then you are mistaken. If you make a little effort and stock up with a small amount of time, you can cook delicious beef medallions at home. However, they will not differ from dishes prepared by a professional cook.

We advise you to cook: