Beef medallions recipe in a pan. Beef medallions are a delicious dish for gourmets and not only! Serve with mashed potatoes or spaghetti

There are few recipes in the world, the taste of which suits almost everyone. And if this dish is also easy to prepare, then it will become a favorite on the list of the hostess. These dishes include pork medallions. It is worth telling in more detail in our article how to cook tender, juicy pork medallions, with what sauce and side dish to serve them.

Description

Serving a meat dish in the format of medallions came to us from France - the birthplace of many simple, tasty and elegant recipes. Meat medallions are considered a delicacy, as they are prepared from expensive meat tenderloin - veal, beef, pork, chicken breast or turkey breasts. Ready-made medallions look like round or oval pucks of fried meat, usually sauces are prepared for them (sweet and sour berry sauce or cream is popular) and a side dish.

For more delicate taste the medallions are marinated and beaten before roasting, but this is not always necessary. There will be no big mistake if fresh, high-quality meat is fried without beating or marinating.

Medallions can also be prepared from minced meat or minced meat.

Pork medallions are convenient in that they do not need to be divided into portions before serving. If the medallions are made from large-sized tenderloin, then one or two medallions with a side dish and sauce are enough for an adult. Before giving a few recipes for pork medallions, sauces and side dishes for them, you should pay attention to such general principles cooking like:

• pork (most often tenderloin) is better to take fresh, thawed meat for medallions must first be marinated;
• the meat must be washed under running water and be sure to dry it with a paper towel, if necessary, remove existing films, fatty fibers;
• cut the meat along the fibers, the width of each medallion should be 3-4 cm;
• frying pan should be well heated; you need to do this over medium heat, after waiting for the pan to heat up for 6–8 minutes, then add 1–2 tbsp. tablespoons of vegetable oil (preferably odorless) and wait on the same fire until it warms up for another 4 minutes;
• fry the medallions for several minutes on both sides, without covering with a lid until a golden crust forms; meat should not be overcooked - the medallions will lose their juiciness;
• insufficient roasting of pork, the presence of a raw center or blood is not allowed; usually, in order for the medallions to reach completely, after frying in a pan, they are placed in the oven for a while.

calories

At the present time, few people do without counting calories, and this is a reasonable eating behavior. The part of the meat from which medallions are made is not fatty, high-calorie meat. Pork tenderloin is a meat part, nutritionally valuable in itself, it is recognized as a dietary one. It contains important proteins, B-group vitamins, some carbohydrates and fats.

For full saturation at lunch or dinner, 150-200 grams of pork medallions will be enough.

It is worth considering the calorie content and nutritional value ready-made pork medallions and accompanying dishes in the following table:

What part of the carcass to choose?

Medallions of delicate structure, melting in the mouth, are obtained from tenderloin or fillet. Tenderloin is the part in the carcass of an animal located above the spine. After cleansing from the skin and a layer of fat, a long, soft fillet without veins and practically without fat, since this muscle tissue in the animal is motionless. The tenderloin meat is simply created for making medallions - all that remains is to cut it across into portioned pieces.

You can also use pork loin (part of the pulp on the rib) or loin of the ham (hind leg). You just have to try to cut oval or round washers from the fillet - medallions, avoiding areas containing fat and film.

It is much easier to make medallions from chopped lean meat, good quality minced meat. Such medallions are tender and juicy.

How to cook?

When choosing between fresh and frozen meat, it is important to know that fresh pork medallions are the most delicious and tender. They are not beaten and not even salted so as not to lose the meat juice. But in the recipes below, you can also find marinades for thawed meat medallions.

Classic Pork Medallions with Cream Sauce

How to make pork medallions step by step classic version this recipe will help. In addition, it can be used as a base, adding your favorite spices, changing side dishes and sauces, you can make it varied. The cooking process includes the following steps:

• cut the fresh washed and dried tenderloin across into pieces 3-3.5 cm thick, flatten them a little, you can slightly beat off the pieces by covering them with cling film;
• put a finely chopped clove of garlic into the heated vegetable oil in a frying pan (you can add a sprig of thyme or rosemary), remove it after 2-3 minutes of frying;
• then lay out the meat pieces, frying them on both sides over medium heat until crusty, making sure that clear juice stands out, without blood; the total frying time should not exceed 7-8 minutes;

• lay out ready-made juicy medallions, salt on both sides to taste, pepper; so that the meat does not cool down quickly, you should spread it on a warm surface of the dish or cover it with foil;
• in the oil remaining in the pan, it is recommended to prepare an excellent creamy sauce for classic medallions - without turning off the heat, put a finely chopped onion in the pan (prepare in advance); when the onion reaches transparency, salt, pepper and add 20 g of butter and sprinkle everything with flour - 1 tbsp. with a spoon, while stirring, pour in 250–300 ml of cream with a fat content of 15–20%;
• after boiling the cream and thickening, remove the sauce from the heat; if desired, you can prepare this sauce with mushrooms by adding a little chopped porcini mushrooms or champignons while frying the onions.

Medallions wrapped in bacon

Exquisite and festive option cooking this dish will pleasantly surprise guests. You need to do the following:

1. cut the tenderloin into pieces with a height corresponding to the width of thinly sliced ​​\u200b\u200bbacon, salt and pepper them;
2. wrap a ribbon of bacon around each meat puck on the outer sides, fix the bacon if necessary with a toothpick;
3. fry medallions in bacon in a pan as in the classic recipe;
4. if juice with blood is released from the medallions, then they should be sent for “ripening” to hot oven for 10–15 minutes.

Important! High-quality meat and bacon will create a delicious tandem with a delicate aroma of smoking, they will become juicier due to the fatty layers of bacon.

Medallions with caramelized garlic and orange

The cooking process should be performed in the following sequence:

1. wrap the cut tenderloin 2.5–3 cm thick with foil folded in two layers along the outer edge, connect the edges of the foil together (weave or bring one edge after the other) - such a wrap will keep the shape of the meat during frying, give additional juiciness;
2. fry the meat in a well-heated pan with vegetable oil at both sides;
3. remove the meat when ready, put it on a plate, salt, pepper, let it rest and remove the foil;
4. prepare orange zest for blanching: peel the peel, cut it into long strips like spaghetti, put it in boiling water for 30 seconds and immediately place it in a bowl with cold water and ice; repeat this process again to achieve softness of the zest;
5. into the pan where the medallions were fried, pour the orange juice, put butter and halved garlic cloves, add bay leaf, pepper;
6. sauté garlic in orange juice 12-14 minutes, when the juice becomes caramelized, turn off the heat and add the zest;
7. combine medallions and garlic-caramel sauce when serving.

Marinade options for medallions

To improve the taste of meat after freezing, to give it tenderness and juiciness, various marinades for medallions will help. They are cooked in a regular frying pan or with a grill function, in the oven or on the grill in nature. An easy but win-win marinade option is vegetable oil (olive, sesame, sunflower and others) with the addition of salt, ground black pepper (you can add red ground chili for piquancy), grated garlic and onion.

It is advisable to leave the medallions in such a marinade for 3-4 hours, regularly turning the chopped tenderloin in it. But in the absence of time, you can leave the meat in the marinade for an hour.

The marinade will soften the meat fibers, if the meat was thawed, give it juiciness and a rich taste.

You can also marinate chopped tenderloin in a mixture soy sauce, any vegetable oil, juice of half a lemon and finely chopped garlic. Another option for an exquisite marinade is with honey, mustard and balsamic vinegar. To marinate 500–600 grams of tenderloin, you will need the juice of 1 lemon, salt to taste, 3 tbsp. spoons of honey, 1-2 tbsp. spoons of balsamic vinegar, 1 tbsp. mustard spoon.

Honey will give a pleasant caramel crust to meat, mustard - softness and sharpness of meat, lemon with balsamic vinegar - aroma and delicate sourness. Basil greens can be added if desired.

You can and should safely experiment with marinade options, creating different combinations of products, spices and aromatic herbs.

What to serve with?

As a healthy side dish, medallions are ideal for a variety of vegetables baked in the oven or on the grill - tomatoes, zucchini, zucchini, onions, carrots, Bell pepper, green pea in pods. It goes well with rustic baked potatoes, french fries or boiled potatoes sprinkled with herbs and melted butter.

You can also stew white cabbage or blanch cauliflower and broccoli florets. In the summer season, medallions are best served with a salad of fresh vegetables. Radish, green onion, dill, parsley, fragrant cilantro, as well as tomatoes and cucumbers set off the taste fried meat, causing only positive emotions.

During the winter period, when you want warmth and a feeling of long satiety, you can cook a side dish of cereals for medallions. It could be crumbly rice, buckwheat, millet or corn porridge, wheat couscous, trendy bulgur or quinoa. Useful garnish of legumes - boiled or canned beans, pea puree, lentils. They give a lot of energy, are tasty and like both children and adults side dishes from pasta- pasta from durum varieties wheat, various horns or plain vermicelli.

Speaking of the side dish, we should not forget about the sauce - an important component of the dish, combining pork medallions and a side dish. The sauce can be different - sour cream, garlic, sweet and sour berry.

Above are several recipes for sauces, it is worth recommending another one that goes well with pork - tomato with herbs.

You will need the following ingredients:

• good quality tomato paste - 6 tbsp. spoons;
• boiled water - 6-7 tbsp. spoons;
• greens of cilantro, parsley, onion - half a bunch each;
• garlic - 1-2 cloves;
• ground red hot pepper- on the tip of a knife (or more, if desired);
• salt.

Should be mixed tomato paste with water, finely chopped herbs and garlic gruel, salt and pepper. Such a simple sauce will add brightness and piquancy to the dish.

Another interesting recipe see the next video.

Pork dishes are quite diverse. Many people love them. The recipe for pork medallions will help decorate any table. They are prepared in different ways, so the main dish is just pieces of pork with spices. They are fried in advance in a pan so that the meat juice is sealed in them and remains inside. This action further helps to obtain tender, juicy meat. The pieces are then baked in the oven. The main thing here is not to overdo it! However, one can also find different tips, for example, some marinate meat in advance, and someone makes a filling of cheese and herbs. In any case, this meat dish great for both dinner and holiday table.

Delicious dish with sour cream

sour cream sauce This is a great accompaniment to meat. What do you need to make pork medallions according to the recipe? Several simple ingredients:

• two kilograms of pork;
• one head of onion;
• a bunch of green onions;
• 250 ml sour cream;
• 50 grams of vegetable oil;
• one hundred grams of cream;
• salt and pepper;
• cream - 75 ml, fat content 10 percent.

A special piquancy to the recipe for pork medallions in cream sauce gives green onions. As a side dish, you can offer boiled rice.

Cooking: description

To begin with, the meat is washed, cut into pieces of three centimeters. About 25 ml of odorless vegetable oil is poured into the pan. Warm it up. Put the pieces of meat and fry on both sides until a crust is obtained.

The meat is removed from the pan, the remaining vegetable oil is added. The onion is peeled and finely chopped. Green is also chopped, sent to stew in a pan. When the onion becomes transparent, add sour cream, butter and cream. Season everything with salt and pepper. When the ingredients are hot, add the pork and simmer, covered, for another thirty minutes, stirring occasionally. What is interesting about this recipe for pork medallions with sauce? It's spicy with fried onions. The meat also comes out tender and juicy.

Tender pork dish: in a pan and in the oven

This recipe for pork tenderloin medallions is very simple, but the result is a tender dish. And his secret is in pre-marinated meat. To prepare this dish, you need to take:

• 700 grams of tenderloin;
• salt and black ground pepper;
• dried thyme;
• three tablespoons of olive meat.

First you need to prepare the meat. It is washed thoroughly. Cut off excess fat. Cut into small pieces 3 cm thick. Sprinkle with spices and dried thyme. You can also add spice to the dish by cutting one clove of garlic into two parts. Everyone runs olive oil, mix thoroughly so that the pieces are evenly covered with marinating ingredients. Leave the meat for thirty minutes.

Now the oven is left at 180 degrees to warm up. The pan is also heated strongly. Pieces of meat are sent to fry on both sides until a crust forms. Then transfer the meat to a baking sheet. This recipe for pork medallions in the oven allows you to get tender pieces. The main thing is not to keep the meat longer than seven to ten minutes. Serving delicious food with light vegetable side dishes.

Cognac medallions: tender and juicy

To prepare such a fragrant, but at the same time a simple dish have to take:

• pork tenderloin;
• a couple of cloves of garlic;
• vegetable oil;
• 30 grams of cognac;
• salt and pepper.

To begin with, the meat is cut into slices no more than three centimeters thick. Then rub salt and pepper into them with your hands. In the process, it is best to crush the pieces so that they become more tender.

This is a recipe for pork medallions in a pan, so you need to heat it up strongly by adding vegetable oil. Fry the medallions on one side for about three minutes, turn over. Garlic is peeled and cut into halves, added to the pan. Now cognac is poured in, it should catch fire. You can turn the meat over again, but you need to be careful! Now that the meat is ready, each piece is wrapped in foil and left for five minutes. Spread on a plate with a light side dish, you can also pour the sauce from the pan.

Pork meat with cheese and herbs

delicious, gourmet dish can be obtained by cooking pork medallions according to the recipe below. For him you need to take:

• 700 grams of meat;
• one hundred grams of cheese;
• a bunch of any greens;
• salt and pepper.

To begin with, prepare a delicate filling. To do this, the greens are washed, crumbled coarsely. Cheese is also cut into medium-sized pieces.

Now the meat is being prepared. Cut the pork into pieces about two centimeters thick. Lightly repulsed. On the one hand, an incision is made, a kind of pocket. Rub the meat on all sides with salt and pepper, in the pocket too. Lay inside a couple of cubes of cheese, greens. Prick with a toothpick so that the cheese does not fall out.

The pan is heated, a little oil is added, it can be vegetable, or it can be creamy. Fry the medallions until crispy on both sides.

The oven is heated to 200 degrees. The medallions are transferred to a baking sheet, the remaining juice from the pan is poured there. Close the form with a lid or foil, send for fifteen minutes. At ready meal remove toothpicks. The main thing is not to burn yourself with hot cheese! This recipe for pork medallions can become a real signature dish.

Bacon medallions

tender dish can be obtained without keeping the meat in the marinade. To do this, take:

• 500 grams of meat;
• 8 strips of bacon;
• salt and pepper.

You can also cook in moderation. spicy sauce mustard based. For this you need to take:

• 1.5 tablespoons of mustard;
• a tablespoon of sugar;
• two tablespoons of water;
• a couple of tablespoons of mayonnaise.

Pork tenderloin is washed, dried and cut into pieces of two centimeters. Each is wrapped with a slice of bacon, you can fasten the edges with a thread. Sprinkle generously with pepper and salt.

Pour some vegetable oil into a frying pan and heat it up. Medallions are sent there, fried on both sides to seal the meat juice. The finished pieces are transferred to a baking dish and kept in an oven preheated to 170 degrees for about 25 minutes.

For the sauce, combine all the ingredients in one bowl and mix thoroughly. The finished sauce is cooled for about ten minutes. This allows the ingredients to mix. You can also garnish the sauce with fresh herbs. It turns out tart, slightly spicy, but soft thanks to granulated sugar.

Tender meat in a slow cooker

To cook pork medallions in a slow cooker, the recipe below will work best. For him you need to take:

• 600 grams of tenderloin;
• three cloves of garlic;
• a teaspoon of sesame seeds;
• one head of onion;
• 500 ml mineral water;
• juice of half a lemon;
• spices, such as a mixture of peppers, thyme and fresh ginger- all in half a teaspoon;
• salt to taste.

If desired, some types of spices can be replaced by others. But these fit the best.

How to cook pork medallions? Step by step description

Wash the pork, cut off the fat, cut into slices two centimeters thick. Onions are peeled and cut into rings, ginger is rubbed on a fine grater. The garlic is peeled and cut into halves.

First, meat medallions are marinated. To do this, mix spices, garlic, onion rings, sesame seeds, add salt. poured mineral water to cover the meat. Drizzle with lemon juice. Leave the meat in this state for at least one hour.

Now the medallions are transferred to the multicooker bowl. Turn on the “Baking” mode and keep the meat for about forty minutes. Served with fresh vegetables or side dishes of cereals.

Delicious meat dishes are a great option for every day. However, you can cook pork in such a way that all guests will be pleasantly surprised. We are talking about pork medallions. Men love them very much, but ladies will not refuse a piece either. Preparing this dish is simple, it is enough to have tenderloin, spices and vegetable oil on hand. The whole secret is that the dish does not lose its juice, remains tender. This helps frying in a pan. The dishes should be very hot, and you will have to cook quickly. Also, if you have time, you need to marinate the pieces with spices. This will help to get really tasty and fragrant dish! It is better to serve medallions from this type of meat with vegetables. So, fried zucchini rings or a salad of fresh vegetables will be an excellent accompaniment.

Hi all!

Today we have on the table medallions from " Beef apple" from Miratorg.

I am madly in love with beef in any form: boiled, stewed, fried. This is the only meat that has a taste without any marinades and spices.

Most of all I love beef steaks. Delicious and fast to cook. I prefer the marbled beef schnitzel from Miratorg.

but when not available, I cook from medallions.

Oh, by the way, "Apple of Beef" is:

part of the carcass from the muscle of the outer thigh.

🌹 Price. Where could I buy.

The price is 380 rubles.

I buy at the Perekrestok, Lenta chain of stores.

In economy class stores: Dixie, Pyaterochka, chilled meat from Miratorg cannot be found. Alas...

🌹 Package. Appearance.

Medallions are sold chilled in a vacuum. The pieces themselves lie on a plastic pallet.

The front side is transparent and you can choose the pieces that are more suitable for you. Goods face, do not buy a pig in a poke.

The paper insert on the back has the recipe and cooking instructions. So open carefully)

The medallions themselves are beautiful and rich in color. There are no veins, films. There is no fat net either, which is why medallions are more suitable for stewing.

My recipe for beef apple medallions from Miratorg.

As I said above, I really love steaks and cook them all the time. Delicious, fast and low calorie.

And so, before cooking, the meat must be taken out of the refrigerator and allowed to cool until room temperature. Pat the pieces dry with paper towels. At this time, heat the pan, it should be hot.

And we put our pieces to fry. Here, too, everything is simple and fast. A minute on one side, a minute on the other. So it took me only 6 minutes to cook dinner. What else could be faster?

When I remove the steaks, I wrap them in foil for 2-3 minutes. I add raspberry or basil.

During this time, the steaks reach readiness and are saturated with a pleasant aroma.

Salt and pepper each add to taste. Personally, I don't salt. The meat is so tasty that the salt will overpower the taste.

🌹 Summary.

Medallions from "Beef Apple" from Miratorg are fast, tasty and healthy cooking your dinner or lunch.

The meat is tasty, tender and juicy. Suitable not only for stewing but also excellent for cooking steaks.

The entire cooking time takes no more than 10 minutes and does not require side dishes. Pairs well with fresh vegetables and herbs. And also with dry red wine.

With Medallions from Miratorg it is easy to make a gala dinner or turn an ordinary into something exquisite.

Thank you all for your attention! Enjoy your meal)

Also my other reviews about Miratorg products.

Browse classic and latest creative locket recipes at Delicious Fantasy website. Prepare deliciousness from various meats, fish, shrimp, foie gras, poultry and even minced meat. Try seasoning with different spices and sauces. Add exotic fruits and get an amazing masterpiece of haute cuisine every time!

Classically, medallions are made from meat tenderloin. For an ideal result, steamed or chilled meat is best. The cut pieces should be as round as possible (like real medallions). The optimal thickness of the meat is from one and a half to two centimeters. You need to cut the meat only across the muscle fibers. Since the tenderloin itself is quite tender, it can not be beaten off. But if the meat seems harsh, it is better to beat it off. It is advisable to fry the medallions in a hot frying pan with a thick bottom, over a fairly high heat and on both sides until golden.

The five most commonly used ingredients in medallion recipes are:

Interesting recipe:
1. Cut medallions from the tenderloin.
2. Lightly beat off.
3. Wrap each piece with a strip of bacon (secure the bacon with a thread). Salt, pepper, sprinkle with aromatic spices.
4. Fry the meat in a hot pan on each side for 2 minutes.
5. Place the medallions in a greased baking dish.
6. Top with chopped onion, chopped garlic.
7. Pour cognac and red wine.
8. Bake at 180° for 10-15 minutes.
9. Pour the cream over the meat and bring to readiness for another 15-20 minutes.
10. Serve hot with the resulting creamy onion sauce.

Five of the fastest medallion recipes:

Helpful Hints:
. In order for the medallions not to lose their juiciness, they must be roasted very quickly. After the medallions are brought to readiness, baking for a few more minutes with or without different sauces.
. To give the meat a richer taste, it can be lightly marinated before cooking.

Dear friends, today I want to invite you to cook very tasty, very beautiful and very hearty meal- medallions of beef. At the same time, I will immediately warn you that it is quite simple to prepare, despite the fact that many people think the opposite is true. You will see for yourself how easy it is to make delicious and beautiful beef medallions at home - the recipe with the photo below will help you with this. The most important thing is to find the “right” meat.

For the preparation of beef medallions, the tenderloin from the posterior lumbar part of the carcass is ideal. This meat is the most tender and tasty. Of course, the best option is if you use fresh beef, not frozen. A frozen tenderloin is not as tender and juicy as fresh meat.

So go to a large supermarket where there is a constant supply of good beef from trusted producers or to the market, to a familiar butcher, buy meat, arm yourself with my recipe for making beef medallions and cook by all means - you will not regret it!

Ingredients for 3 servings:

• 600 g beef tenderloin;
• salt, ground black sauce to taste;
• vegetable oil.

How to make beef medallions:

We wash the tenderloin with cold water and wipe it well with napkins. Carefully cut off the film and core from the cutout.

We cut the tenderloin across the fibers into pieces 3-3.5 centimeters thick.

Heat up a frying pan with vegetable oil. We spread the medallions in a pan and fry for 4 minutes over medium heat.

Then carefully flip over and fry for another 3 minutes.

After that, we add meat quite a bit, pepper and simmer beef medallions in a pan over low heat under a lid for 5-7 minutes, depending on the degree of desired roasting. Medallions can not be salted or peppered at all, but only put salt and pepper on the table. Moreover, salt is needed ordinary, large, but not iodized.

We spread the medallions hot on plates, pour over the allocated juice from the pan and hold for 2-3 minutes. During this time, the meat will “reach” and become much softer.