Beef medallions

Beef medallions are an original and exquisite French dish that you can easily cook at home using our recipes.

Recipe for beef medallions

Ingredients:

For sauce:

Preparation

Let's figure out how to make beef medallions. Flesh cut into washers, we beat off a little, each piece is wrapped with stripes of bacon and carefully fixed with a thread. Now salt, pepper the meat to taste and fry in a hot frying pan in a small amount of oil on all sides for about 2 minutes.

Next, we clean the bulb from the husks, shred it with half rings and put it under the meat. Let's pass the ray for a few minutes, so that it softens a little, and then we spray the medallions of beef in bacon with cognac, ignite and wait until all the alcohol is evaporated.

After that, carefully shift the meat to a dish, remove the thread and go to the preparation of the sauce. To semi-prepared onions, add a little red dry wine and a small amount of thick cream. Constantly stirring, bring the mixture on minimal heat to a boil and detect exactly 3 minutes. When the mass begins to thicken - then the sauce is ready. We pour on them our meat medallions and immediately serve them to the table, adding a dish with any side dish at your discretion.

Beef medallions in the multivark

Ingredients:

Preparation

So, for the preparation of medallions from beef, the meat is poured, sprinkled with spices, we put it into the bowl of the multivark, we put out the program "Baking" and fry for 4 minutes on each side, adding a piece of cream butter. Then we smear the meat on top with sour cream mixed with squeezed through the garlic press, spread out the tomatoes cut into slices and sprinkle each slice with grated cheese. Pour a little milk and prepare the medallions in the "Baking" mode 60 minutes until ready.

Beef medallions with mushrooms

Ingredients:

Preparation

Let's consider one more variant, how to prepare medallions from beef. Beef tenderloin is thoroughly washed, wiped and cut into small medallions. Then the meat is salted and peppered to taste. Mushrooms are processed, shredded in thin slices. In a frying pan pour vegetable oil, warm it up and lay out our medallions.

Fry them for 2 minutes on each side. Then carefully shift the beef to a dish, and in a frying pan in the meantime melt a piece of butter, spread mushrooms and throw a pinch of salt. Pass the champignons on medium heat until golden brown.

After that, add a little tomato sauce and after 2-3 minutes, when the mass is slightly thickened, pour a red dry wine into the frying pan. Fire increase, bring to a boil and evaporate completely all alcohol.

When the wine is almost evaporated, add the chicken broth and simmer all together for another 15 minutes. When the chicken soup is half cooked, return the fried medallions to the resulting liquid sauce, reduce the fire to a minimum, and cook the meat in the sauce for another 5-7 minutes. We serve the dish hot with fresh vegetables and herbs.