Choose classic and newest creative medallion recipes on the website of delicious fantasies. 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 a stunning masterpiece of haute cuisine every time!
Classically medallions are prepared from meat tenderloin. For ideal results, steamed or chilled meat is best. The cut pieces should be as round as possible (like real medallions). The optimal thickness of meat is from one and a half to two centimeters. You only need to cut the meat across the muscle fibers. Since the tenderloin itself is quite tender, it doesn’t need to be pounded. But if the meat seems a bit tough, it’s better to beat it off. It is advisable to fry the medallions in a hot frying pan with a thick bottom, over fairly high heat, on both sides until golden brown.
The five most commonly used ingredients in medallion recipes are:
Interesting recipe:
1. Cut medallions from the tenderloin.
2. Lightly beat.
3. Wrap each piece with a strip of bacon (secure the bacon with thread). Salt, pepper, sprinkle with aromatic spices.
4. Fry the meat in a hot frying pan for 2 minutes on each side.
5. Place medallions in a greased baking dish.
6. Sprinkle onion with thinly sliced onion and chopped garlic on top.
7. Pour in cognac and red wine.
8. Bake at 180° for 10-15 minutes.
9. Pour cream over the meat and cook until cooked for another 15-20 minutes.
10. Serve hot with the resulting creamy onion sauce.
Five fastest medallion recipes:
Helpful Tips:
. To prevent medallions from losing their juiciness, they must be fried very quickly. Afterwards, the medallions are brought to readiness, baking for a few more minutes with or without different sauces.
. To give the meat a richer flavor, you can lightly marinate it before cooking.
Neat and small-sized pork medallions look much better and more appetizing than huge beef steaks. Moreover, if for such a dish you buy a piece of meat that is not too fatty, young and tender, then you will definitely get a very tasty lunch that you can feed your whole family.
Pork medallions: recipe for cooking in the oven
To make such a hearty dish, you need to purchase:
- aromatic bacon - about 20 slices;
- sweet oranges - about 2 pcs.;
- sage in leaves - 20 pcs.;
- iodized salt, ground black pepper - use to taste
- fresh boneless pork (meaty piece) - about 1 kg;
- any meat broth - ½ cup;
- sour cream 15% fat - about ½ cup;
- sweet red onion - 2 pcs.;
- deodorized sunflower oil - for frying.
Cooking meat in the oven
Pork medallions do not take very long to make in the oven. But before you place them there, you should rinse the piece of meat well, clear it of films, and then cut it into smooth and beautiful meatballs (across the grain) 3-4 centimeters thick. After this, you need to rub the pork on all sides with pepper and salt, and then take slices of bacon and wrap them around the perimeter of the medallions. For a smoky flavor, it is recommended to alternate with fresh sage leaves.
After the pork medallions are formed, they should be placed on a baking sheet lined with cooking foil and placed in the oven. It is advisable to bake meat pieces for about 40 minutes at a temperature of 215 degrees.
Preparing the sauce
While the pork medallions, photos of which are presented in this article, are baking in the oven, you can safely start preparing the aromatic sauce. To do this, cut the red onions into cubes and fry them in deodorized oil until transparent. After this, trimmings from previously processed pork must be added to the vegetable. In this composition, the ingredients should be fried for about 4 minutes. Next, you need to pour in the meat broth, add sour cream, bring to a boil and simmer for another ¼ hour.
Once the sauce is ready, remove it from the heat, cover with a lid and wrap tightly in a towel. This is necessary to ensure that the sauce remains as hot as possible until the medallions are finally cooked.
Serve the baked meat dish to the table
After the pork medallions are baked in the oven, peel the oranges and cut them into thick slices. Next, place the fruit on plates, and place round pieces of meat with bacon and sage on top. To finish, the entire dish needs to be doused with aromatic sauce. In addition to this lunch, you can serve a side dish in the form of stewed or fried vegetables, as well as a slice of bread and herbs. Bon appetit!
Cooking a meat dish fried in a frying pan
Quick pork dishes are especially popular among those who want a tasty and satisfying meal, but do not want to spend a long time near the stove. To prepare such a lunch yourself, we recommend using a regular stove rather than an oven to heat it.
So, before you cook pork medallions in a frying pan, you need to purchase:
- pork as fresh as possible without bones - about 1 kg;
- green onion arrows - a small bunch;
- soft sweet kiwi - 5 pcs.;
- heavy fat cream - ½ cup;
- sweet red onion - 2 pcs.;
- high-fat butter - a full large spoon;
- medium-sized sea salt, black pepper - use to taste.
Cooking chops
To make beautiful and neat pork medallions, fresh meat should be washed well, all veins removed, and then cut into circles across the grain 4 centimeters thick.
If you want to get a softer and more tender dish, then all prepared meat pieces need to be carefully beaten with an embossed hammer. This culinary procedure will change the structure of the fibers, which will undoubtedly affect the softness of the finished medallions.
After all the chops have been processed, the meat product needs to be peppered and salted, and then set aside for a while (15-25 minutes).
Frying in a pan
After the specified time, the pork chops should be well saturated with the aromas and taste of the spices. After this, you need to heat the frying pan very hot, melt the cooking fat in it, and then lay out the medallions and fry thoroughly on both sides until blush appears. At the same time, the inside of the pork should also be thoroughly cooked.
After frying the chopped pieces of meat, they should be removed from the pan and dipped on paper napkins to remove as much fat as possible.
Preparing the sauce
If you decide to serve a meat dish without any side dish, then you should definitely make a flavorful sauce for it. For this we decided to use soft kiwi.
So, to prepare the dressing, you need to melt the butter a little more in a frying pan, and then thoroughly fry the chopped red onions in it. After this, add soft kiwi cubes to the vegetable and simmer all the ingredients for ¼ hour.
After the ingredients begin to boil, you need to gradually pour in thick cream. Turn up the heat and wait until the whole mixture boils. After seasoning it with pepper and salt, the sauce needs to be removed from the stove and cooled. Finally, the almost finished dressing must be whipped into a homogeneous mixture using a blender.
We present delicious pork medallions to the table
After the meat pieces are thoroughly fried and the kiwi and onion sauce is ready, you should begin to prepare the festive dinner. To do this, place the medallions on plates and pour the aromatic dressing over them. If desired, each piece of fried meat can be decorated with a slice or circle of kiwi.
If you have some free time left, then for this lunch you can additionally make a side dish of potatoes by mashing them with a masher along with milk and butter.
Let's sum it up
It should be noted that pork medallions can be made in different ways. Showing your imagination and using your culinary experience, it is quite easy to prepare a similar, but more unusual dish for any festive table.
Pork medallions fried in a frying pan - an excellent portioned dish. To prepare it you will spend a minimum of time, and as a result you will get maximum taste and pleasure. And if you have it in the refrigerator prepared in advance, then this dish will not be a shame to serve to the most fastidious gourmets. Today I will tell you step by step how to cook pork tenderloin medallions so that they turn out juicy and tasty.
Preparation
We will be making medallions using this pork tenderloin recipe. The fact is that this muscle, located in the back of the animal’s lower back above the kidneys, is almost never subjected to serious stress, therefore this part of the carcass is the softest, most tender and juicy.
For your information!
Much tastier medallions are made from fresh, not frozen meat.
Clean the pork tenderloin from films and fat, wash it, and dry it with a paper towel. Next, cut across the grain into pieces about one and a half centimeters thick and place them in a frying pan with well-heated olive oil. We will fry the pork medallions over high heat, on both sides, for 1.5 - 2 minutes on each side.
Place the fully cooked meat on a heated plate, sprinkle salt, allspice and fresh herbs on both sides. Pour cranberry sauce on top and serve. If you don't currently have fresh herbs, you can use.
If you prepare this dish from fresh meat, then you do not need to salt or marinate it in advance, so that the meat juice does not leak out and the meat would be more juicy. But, if the tenderloin was previously frozen, then it can be marinated with garlic for 2 - 3 hours, and then fried.
Medallions made from fresh meat are more juicy and tasty; they don’t even need to be beaten additionally, since they are already very soft and cook very quickly.
In general, with a good sauce, this simple dish, fried in a frying pan, will turn into a delicious one, as in the top photo.
Can be served with almost any side dish. , or is best suited. Bon appetit!
Ingredients
- Pork tenderloin – 500 grams;
- Olive oil – 3 – 4 tablespoons;
- Salt and allspice to taste.
Beef medallions can be ordered in the best restaurants in Bishkek. Maybe you've even tried making them at home. But, most likely, it turned out not as tasty and juicy as in the restaurant. This is because you don't know how to cook them.
At least, personally, I realized that the problem was with me. Although, before the master class with chef Roman Dubnitsky, I thought that I needed some special products. I would like to note that under the guidance of the master we produced excellent medallions. I’ve already prepared them at home - and everything turned out just fine. So it works.
Roman Dubnitsky is a graduate of the most prestigious school Le Cordon Bleu - a kind of Cambridge and Harvard in cooking. For six years he worked under the supervision of the renowned chef Roland Passot at the Michelin-starred restaurant La Folie (San Francisco, California). Received invaluable management lessons in the team of chef Alain Dukas, whose name has become a global brand. With him, Roman is participating in the opening of restaurants at the W hotel of the Starwood Hotels & Resorts Worldwide chain.
In Kazakhstan, he worked as a brand chef for the AB restaurant chain with Askar Baytasov, and launched 15 different projects. Since 2015, he has periodically worked on television; since the beginning of 2017, he has been a permanent presenter and chef in the culinary program “Kitchen Magic”. Since its opening in September 2012, he has been conducting various master classes and private events at the Compote culinary studio (Almaty).
The closed master class was organized by Herbalife at the Cook Story culinary studio.
So, today we will prepare beef medallions with baked vegetables and tomato sauce. Note that these three dishes can be prepared separately. Medallions can be served with any side dish. Baked vegetables will be delicious not only with meat, but also with chicken, fish, or just like that.
Well, the sauce... We'll talk about the sauce separately.
Beef medallions
We will need:
- beef tenderloin bon fillet (whole)
- pepper
- olive oil - 3-4 tablespoons
- cotton twine.
Step 1. Choose meat.
We take the bon fillet tenderloin - this is the posterior lumbar part of the carcass. During the life of the animal, this muscle tissue receives almost no physical activity, therefore it is the most tender and tasty.
“You can’t buy such meat in any meat department, because this is the most valuable part of the carcass. Therefore, come to the market, see who has the best meat, and order bon fillet. In general, girls, meat and husband must be chosen according to the same rules : if you like it, only then take it. Otherwise, you grabbed what’s left, or you still need to take something,” says Roman Dubnitsky.
Roman said another great thing that we know but is always nice to hear:
“They sell excellent meat in Kyrgyzstan. I like your meat better than in Kazakhstan.”
Please note that this dish requires fresh meat and cannot be frozen.
Step 2. Prepare the meat.
This step is the most important. Our task is to free our future medallions from films, veins and everything that will not be chewed.
To do this, place the tenderloin on the board in front of you and cut off the hanging parts (the so-called tongues and ears).
We hold the knife with the blade raised at a slight angle.
We pull the cut part with the non-working hand parallel to the table.
Now we cut a piece across the grain, 3-3.5 centimeters long. You will get 7-9 medallions from one piece of tenderloin.
Step 3. Shape the meat.
To prevent the medallions from losing their shape during processing, they must be tied tightly against the grain with twine, as if you were girdling meat. You can tie it in two knots or in a bow. The ends of the twine should not be very long, but there is also no need to try to cut them as short as possible.
Step 4. Salt and pepper.
The meat does not need any spices. Just salt and pepper. We take the most ordinary salt. Roman advises in this case to take non-iodized one, otherwise a metallic taste will appear. It’s better to salt with your hand rather than with a salt shaker, so the salt will spread more evenly. In this case, the hand should be 30 centimeters higher than the piece of meat (this is also necessary for uniform salting). But you can only pepper from a mill - otherwise the aroma of the spice will disappear.
Step 5. Fry the meat
Place a dry frying pan on the fire and heat it up. Then add a couple of tablespoons of vegetable oil. Warm up the oil. Now we fry our medallions on all sides. Turn over using tongs. On each side we hold for 20-30 seconds. In order for the meat to cook evenly, you will need about seven turns (five around the circumference, top and bottom).
This is a very important process, it is needed to “seal” the meat and prevent the juice from leaking out. The juiciness of our dish depends on this process. The main thing here is sound and color. The meat laid out in a frying pan (you can fry several pieces at once) should sizzle pleasantly. A fried piece of meat is a delight to the eye.
Step 6. Bake the meat.
Now the meat needs to be cooked. Place it from the frying pan on the grill, remove the twine and place it in the oven, preheated to 200 degrees, for 7-12 minutes (depending on the thickness of the medallion and the degree of desired roasting).
Don't forget to place a baking tray under the wire rack. If there is a convection mode, it is better to turn it on.
That's it, the meat is ready.
Baked vegetables
Bell pepper (it’s better to take multi-colored ones) - 3 pieces
Eggplants - 3 pieces
Red onion - one medium head
Garlic - 3-4 cloves
Zucchini - 2 pieces
Basil - half a bunch or a bunch
Cilantro or other greens to taste - half a bunch or a bunch
Thyme (aka our thyme) - two or three sprigs
Salt, olive oil, sugar
Step 1. Wash and peel the vegetables.
Well, I think there’s no need to explain anything to anyone. Wash as usual. We clean the pepper from seeds. There is no need to soak the eggplants.
“It’s some kind of myth that unsoaked eggplants are bitter,” said Roman. “Normal, properly cooked eggplants will not taste bitter. Regular washing and removing the stem is enough.”
Zucchini does not need to be peeled. You can use regular green pepper, but multi-colored ones will make the dish more beautiful. It's the same with onions. In addition, red onions are more delicate.
Step 2. Cut the vegetables.
Cut the eggplants and peppers into bars 4 centimeters long and 2 centimeters wide.
Cut the onion into 8 parts.
Chop the garlic.
Cut the zucchini into thin slices using a special vegetable peeler.
Step 3. Add spices.
Place the prepared vegetables on a baking sheet and add thyme leaves.
Sauce
We will need:
Herbalife Tomato Basil Soup - 1 tbsp. spoon per serving
Let's repeat it again. The sauce can be anything. But traditionally, tomato sauce is served with meat and vegetables. You can make it yourself from tomatoes, onions, spices, passing it all through a meat grinder and evaporating excess moisture over fire. You can buy ready-made ketchup (but it must contain vinegar, which will drown out the taste of the meat). Or you can use an excellent sauce made from Herbalife tomato soup with basil.
Step one. Prepare the sauce.
Prepare the sauce according to the instructions on the package. We added a little more water to make it a sauce rather than a soup.
Step 2. Let's try it.
The beauty of this particular sauce is that you don’t have to mess around. After all, the meat and vegetables are ready. And the sauce needs to be made very quickly. But still try the sauce before serving: you may want to add some spices.
Place vegetables, zucchini, medallion on a plate and pour sauce over it. Before serving, add fresh herbs, chopped as usual.
Meat medallions are a French delicacy that are small, round-shaped chops usually made from beef, veal, pork, turkey or chicken. Medallions are served in the best restaurants in the world, but they can also be prepared at home. Fragrant tender medallions, fried in a frying pan or baked in the oven, go perfectly with vegetables, potatoes and fluffy rice. Let's talk about how to properly prepare medallions.
High-quality cutting for delicate medallions
When choosing meat, give preference to fresh meat from young animals or fresh chilled products that can be bought in farm stores. However, you can also prepare delicious chops from frozen meat if it has not been re-frozen, which often happens during transportation and storage of products.
Good pork should be light pink, with white fat, beef should be bright pink or red, without films or streaks, while beef fat can have not only a white, but also a creamy tint. For medallions, it is advisable to take tenderloin, and if you are buying chicken, then tender chicken fillet is more suitable. Be sure to check the elasticity of the meat by pressing on it with your finger - if the flesh quickly regains its shape, it means the meat is fresh. The surface of the meat may be damp, but not wet, otherwise this means that the piece was defrosted before sale. The smell should be pleasant, not sour and without a smell; by the way, when buying a frozen product, pay attention to the color - meat that is too dark has most likely been frozen several times.
Shape, thickness and texture of meat
If you use tender tenderloin to make medallions, there is no need to think about how to cut out round pieces, as long as the thickness of the pieces is no more than 1.5 cm. Since the tenderloin is a fixed muscle, there are no films or other inedible parts in it, This meat is very tender and soft. It is not necessary to beat the tenderloin, but if you beat it, the medallions will turn out even more tender and will melt in your mouth. You should beat it evenly on both sides, covering the piece of meat with cling film so that the pieces do not scatter around the kitchen. The degree of beating depends on the toughness of the meat; ideally it should acquire the texture of a soufflé.
If you are using meat other than tenderloin, choose cuts without connective tissue or remove all veins. Cut the meat crosswise and not along the grain, otherwise chewing it will be problematic. Carefully cut out the medallions or make it even simpler - chop the meat into small cubes so that you get almost minced meat, then form round cutlets. In general, minced meat medallions are very popular and tasty because they always turn out soft and juicy.
Marinade for juicy medallions
If you marinate the chopped meat at least an hour or two before frying, it will be even softer and juicier. The simplest marinade is any vegetable oil with spices, grated onion and garlic, but you can simply cover the medallions with lemon slices and onion rings. It is recommended to sprinkle dry meat not intended for chops with dry mustard and leave for a while - such medallions will remain juicy, since the mustard retains the juice inside the meat and does not allow it to leak out.
Very tasty, which, after beating, are poured with soy sauce, orange or lemon juice, sprinkled with spices and aromatic herbs, rubbed with chopped garlic and ginger. Sour citrus juices soften even tough meat, and ginger and garlic have a preservative effect; in addition, ginger prevents the formation of carcinogenic substances during frying. At the end of marinating, the meat can be poured with dry wine or champagne for tenderness and piquant taste.
Roasting and sauce selection
Medallions are fried on both sides, but not for very long, so that they do not become dry - it is better to do this in vegetable or ghee. The best option is to bake the meat in foil, where it will cook in its own juices, which will make the medallions especially juicy, tasty and healthy. Medallions are also stewed or cooked in a slow cooker. If you have time, you can complicate the recipe by preparing medallions in batter, for example, from cheese, mixing beaten eggs, grated cheese and flour for the batter. Dip pieces of meat into this mixture and fry in a frying pan; it’s very simple, quick and original. Another way to prepare medallions is after quick frying, place the pieces of meat in the oven for 20-30 minutes at a temperature of 180 °C.
You can serve any sauce for this dish: vegetable, mushroom, cheese, garlic, cream, honey mustard, tomato, fruit and berry. Pomegranate sauce, guacamole, bechamel, satsivi, tkemali, adjika go well with meat - with them the medallions will acquire a unique flavor!
Five secrets of delicious medallions
Secret 1. Experienced chefs advise not to salt the medallions before cooking and not to add salt to the marinade, since thanks to salt the meat immediately releases juice and after frying it turns out dry. Salt the meat only after it has formed a golden brown crust, and it will always be juicy!
Secret 2. Medallions fried in breading are very tasty; they use breadcrumbs, ground nuts or sesame seeds, corn, chickpeas, rice, whole grain wheat or rye flour, corn and potato starch.
Secret 3. Never fry wet medallions or you won't get a golden brown crust. Meat removed from the marinade should be blotted with a paper towel and only then fried or baked.
Secret 4. If you do dry out the meat, prepare any creamy, milk or sour cream sauce, pour it over the medallions and place in the oven for 20 minutes at 120°C. The meat will become softer, more tender and much juicier.
Secret 5. This method preserves meat juice, and the medallions turn out to melt in your mouth. The readiness of the meat is checked with a wooden skewer: if clear juice comes out, the medallions are ready!
Juicy beef medallions with spicy sauce
This recipe will be of interest to anyone who loves meat with sweet and sour sauce; in this case, apple and cherry are used for gravy. Make medallions out of three pieces of beef tenderloin, lightly pound them to tenderize them and rub them with a mixture of barbecue spices. Let the meat soak in the aroma of the seasonings and fry the medallions on both sides in vegetable oil until cooked and golden brown. Fry pieces of apples along with the meat; one large apple is enough for this amount of beef.
Place the prepared ones on a dish, and pour 60 g of pitted cherries into the same frying pan, pour in 70-100 ml of dry red wine and cook, stirring, until the sauce thickens. At the very end, salt it and season with black and red pepper, and then decorate the medallions with the cooled sauce and sprigs of fresh herbs. Beef chops with fruit sauce are also suitable for a holiday table; they cook quickly and always turn out tasty if you use tender beef tenderloin for medallions.
How to make delicious turkey medallions
Despite the fact that turkey is a lean type of meat, it can also be used to make soft and juicy medallions if the turkey is well beaten and marinated before cooking.
For the marinade in 3 tbsp. l. olive oil, add chopped garlic clove, ½ tsp. ground black pepper and salt (or without it), a quarter cup of grated Parmesan and 1 tbsp. l. a mixture of any dried herbs, such as basil, thyme and marjoram.
Make medallions from 0.5 kg of fresh turkey, soak them in the marinade and put them in the refrigerator for half an hour. Bake the medallions in the oven for 20 minutes at 180°C, turning them once, until golden brown. Serve medallions with berry sauce, for which remove 200 g of sour berries from the stems, mix with the juice and zest of one orange, ½ tsp. grated ginger, a glass of water and any spices such as pepper, cardamom, nutmeg and cloves. Cook the sauce for about 5 minutes, and then combine it with 1 tbsp. l. sugar and cook for another 15 minutes. If you are preparing a dish for adults, you can add 1 tbsp to the gravy. l. cognac - it will add piquancy and an unusual aroma to the sauce. Also, ready-made medallions can be baked in the oven for 5-8 minutes under a cap of pineapple ring and grated cheese.
Let the finished medallions rest a little under foil for 5 minutes, and then serve with sauce and fresh berries.
Pork medallions with bacon
This dish turns out very tasty and aromatic; for it you will need a piece of pork weighing 1 kg, cleaned of films and veins. Slice the medallions across the grain of the meat, season them with salt and pepper, and then wrap them in bacon slices. In this case, you don’t have to be afraid to add salt before frying, since the pork won’t become dry, and thanks to the bacon, the meat will be very juicy. For flavor, wrap fragrant sage leaves between the meat and bacon. Bake the medallions on a baking sheet for 40 minutes in an oven preheated to 210°C.
At this time, prepare a sauce from 2 red onions, fried in vegetable oil, then add the pork trimmings left after forming the medallions and fry them for 5 minutes. Pour half a glass of meat broth and 15% fat sour cream into the sauce, bring it to a boil and cook for another 15 minutes.
You can endlessly experiment with medallions using a variety of marinades, breadings and sauces. You will never get tired of this dish, and if you cook it from beef, veal or turkey in the oven or in foil, it will fit into any diet. Delight your family with healthy delicacies more often!
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