chic meat dish for any holiday, you can cook it yourself, pleasantly surprising guests and relatives. And today we will talk about beef medallions with berry sauce. This meat just melts in your mouth! And combining it with sweet and sour dressing creates a truly heavenly taste!

Believe me, there is nothing complicated in this recipe. On the contrary, the preparation of this dish does not take much time, but the furor at the festive table will be easily ensured! The main thing is to choose the right meat - fresh and young, veal is ideal too. It is also important to prepare all the ingredients for delicious marinade and sauce. And now about everything in order.

Ingredients for the recipe for making delicious beef medallions for the holiday:

• A piece of tenderloin from young beef (veal) - 500-700 grams;
• Vegetable oil for marinade (preferably olive) - 100 ml;
• Soy sauce - 2-3 tbsp. spoon;
• Spices: basil, black pepper, oregano) - 1 tsp. spoon;
• Lemon juice - 1 tsp. spoon;
• Any vegetable oil for frying;
• Salt to taste.

Ingredients for making berry sauce:

• Red and black currants, cranberries, pitted cherries, lingonberries (can be frozen) - 350 grams;
• Orange - 1 pc;
• Brandy (cognac can be) - 2 tbsp. spoon;
• Chopped cloves - 0.5 h. spoons;
• Ginger - 0.5 h. spoons (grated or dry);
• Sugar to taste.

How to cook beef medallions in the oven

- step by step recipe in foil with sauce

To prepare delicious and juicy beef medallions, pay special attention to the choice of meat. In this case, we need exactly the tenderloin and the ideal version of the veal. If not, then take the beef so that by pressing on a piece, the meat is restored in shape quickly.

1. At home, rinse the tenderloin well under running water. Now remove the film from the surface of the piece. Rinse again and pat dry with a paper towel to remove excess water.
2. We spread it on a cutting board and cut into pieces 2 cm thick. Now we give our meat pieces a round shape with a knife.
3. That is, if you have ovals, cut off a little on the sides. Trimmings can then be stewed, roasted in pots with potatoes, or used for meatballs.
4. Now let's prepare the marinade.
   To do this, in a separate bowl, mix olive oil and soy sauce. Now add the Provence herbs, salt and black pepper. Salt is needed quite a bit, because. soy sauce itself is salty. Squeeze a few drops of lemon on a spoon and add to our sauce. We mix.
5. Now we dip our pieces of meat into the marinade. We dip them well in it on both sides. Pack tightly in a bowl, cover with cling film or a plate and refrigerate for 2-3 hours. You can leave the meat to marinate in the refrigerator for a longer time, for example, overnight.
6. Before frying the medallions, wrap them with foil strips so that the pieces have a nice, well-defined round shape.
7. To do this, cut the foil into rectangles 6x28 cm in size. The circumference of our medallions will be approximately 21-23 cm, plus we need ponytails to fix the foil on the meat piece.
   So, we take a rectangle of foil and make two turns along the length. Get a strip 2 cm wide.
   We wrap it around one of the marinated meat pieces around the circumference and twist the tail tightly so that the foil holds. It turns out that the top and bottom of the medallion are open, and the height of the piece is fixed with a foil tape (strip).
8. Now pour a small amount of odorless vegetable oil into a hot frying pan so that it covers the bottom with a thin layer.
9. Allow the oil to heat up a little and carefully spread the beef with the fixed foil.
10. Now it is necessary that the pieces of tenderloin are fried over high heat. Fry each side for about 3 minutes.
    Turn off the gas (stove). Then carefully remove the foil strips.
11. We send how the restaurant cooks delicious, beef medallions in hot oven for 8-15 minutes (the time depends individually - from the love for the degree of roasting meat).
12. As it is baked in rounded pieces in foil to the state we need - from half-baked Medium Rare meat to fully fried - Well Done, we take it out of the oven and put it on plates.
    There are 2-3 pieces per serving. Drizzle juicy beef tenderloin medallions with berry sauce, decorate with a sprig of mint or basil leaves and serve hot.

• We prepare the sauce - gravy while the festive food is baked in the oven.
  By the way, at the same time we recommend making cherries at home for the holiday as we do ⇒ cherry liqueur.

To prepare the sauce for tenderloin medallions, wash all the berries well under running water and place in one saucepan.
If your berries are frozen, do not waste time defrosting, but immediately send them to the pan. Now wash the orange, pat dry with a towel and grate the zest.

Then cut the orange into two halves and squeeze the juice out of them. Adding Orange juice and zest to our berries. We also send ginger and cloves there.

We put the pot on the fire. The berries should warm up and begin to give juice. Don't forget to stir all the time. If the liquid is not enough, you can add a few tablespoons of water. After the sauce boils, reduce the heat and cook for 7-10 minutes. Berries should become soft and give juice. We turn off the fire.

Now add sugar and brandy (you can cognac). We mix. Take a sieve and wipe everything. We need to get a homogeneous sauce. Everything is ready now. But if you want the gravy to be with pieces of berries, then just mash everything with a fork.

Such a berry sauce for meat - and specifically for beef or veal medallions - is good because it can be prepared a few days before the holiday and simply stored in the refrigerator.

For more on the topic, see:

"... Everything is optional. While the meat is lying, during the fermentation process it acquires the appropriate softness and delicate taste ... As a result, the meat is soft and tender, not at all like a sole. Meat that has lain in the refrigerator for two or three days will always be more tender than fresh. As far as I remember, for steaks, the meat is aged from a week to two directly in the kitchen, and maybe up to 20 more days in the slaughterhouse. I don’t remember exactly, I can lie a little, but the fact that it ripens is a fact. "

At home I do the following:

On Saturday I buy beef (not veal) tenderloin. I wipe, not mine!
After that, I carefully cut into medallions. The main thing is to cut and remove all external connective tissues.
I cut medallions 3 cm thick.
I put it in sealed bags (IKEA) and in the refrigerator away from the back wall. During the week, we don’t turn over the bags and control them so that they don’t leak (not literally, but in the sense that if a lot of juice forms in the bag, then the meat will quickly go bad).
From Tuesday to Friday in the evenings I cook steaks ... The most delicious on Friday, it happens that the meat is rotten by Friday, but there is a nose for it.

Three (2-1) hours before cooking, take the meat out of the refrigerator, rinse gently under cold water. After that, gently wipe and put on a towel.
During this time, the meat should dry out and warm to room temperature. DO NOT SALT!
We take a cast-iron pan of the appropriate size. We put on fire below average for 15 minutes. When the pan is hot and begins to smoke slightly, set the fire to a little above medium, pour in the oil (peeled olive).
After that, we take out the steaks, salt a little bit (less than the norm), a little bit (less than the norm) black pepper and put in the pan.
Depending on the exposure, the meat is cooked for different times.
After 4 minutes, carefully turn the meat over without turning, set the fire to medium.
We are waiting for the readiness of 3 minutes.

I determine the final readiness with a thermometer. We don’t press on the meat, we don’t make holes in it, in general we just look at it. Without a thermometer, readiness can be determined with a fork, BUT not by pricking, but by pressing flatly, by elasticity, readiness is determined ... In the process, everything is important, both temperature and cutting, and specifically meat ... It should not burn, it should not boil in juice. That is, the temperature and heat supply in the pan should be such that when meat is added at room temperature, the pan does not cool down locally under the meat, but can instantly fry and close the pores in the meat, and then maintain this temperature. We don’t cover the meat!, Only a splash screen, if the meat is dry, there won’t be much splashing ... Heat can only be stored in a cast-iron frying pan ...

Serve the meat on the table:

Twenty seconds before the readiness, put the meat on the plates. We put the plates on the table and drive them all away for 2-3 minutes.
During this time, the meat will reach, relax and soften significantly. juice will begin to ooze out of it (in my case with blood, the temperature of the middle when removing 55 gr.) ..
It is in this juice that I add salt and pepper to taste, I also add 3-4 drops of green Tabasco..
I stir and dip pieces of meat there ... We don’t cut the whole piece, but cut it off piece by piece and closer to the sky ...

If you want to aggravate .. THEN decaramelize the pan. To do this, without removing from the heat, pour half a glass of dry red wine (or water) into it, drive it around the pan and wash it with this solution, after the alcohol has evaporated and the consistency of the sauce is “com il fo”, serve the sauce to the table. In principle, you can add spices, although in my deep conviction, this will not improve the taste!

From correspondence:

It is so written that while reading, I almost choked on saliva ...

Interested in the question of the safety of such a dish ... (Helminths, for example)

The question is open. I am constantly worried about this! I take the meat in the store, not in the market. I hope for some kind of control. Helminths are not just a spoiled product, but an infected one ... This is serious.
ALWAYS (a serving of three medallions - one for my daughter) For her, I cut the medallion not 3, but 2 cm. That is, with the same cooking time, she does not rarely succeed, but well done ... Well, my wife and I fill food with adrenaline. Actually when I cook fish, there are much more fears, the temperature is lower there and the danger is higher ...

To be afraid of wolves - do not go into the forest!

P.S. About buying meat.

By the way, I specifically buy not in the market, but in the store, because it takes longer to get to the buyer, i.e. the fermentation process takes longer and, as a result, it is better suited for short-term cooking ... The meat is fresh on the market, for my purposes less suitable...

P. P. S. About cutting meat.

When cutting, we remove only the connective tissue. Layers of fat ("marbling"), do not touch and do not pay attention to them!

P. P. P. S For training, you can make medallions thinner, but then it will be less juicy dish BUT it's much easier to get an average good end product. The thicker the medallion, the more important the shutter speed. Fresh meat 3-4 cm thick will most likely be drier and not as tender as aged meat...because the cooking time increases...

Dry red wine goes very well with steaks, with a pronounced tart taste. French Bordeaux is just right for me, but not from Odessa.

It is difficult to imagine a festive table without meat, fish dishes. In many countries, pork cooked on the grill or in the oven is very popular. The aroma of fried or baked meat will conquer even a biased gourmet. Several proposed options for preparing hearty medallions will help you choose the best for a particular occasion.

How to cook pork medallions

The concept of medallions, which has recently entered the recipes, implies small pieces of meat or rounded minced meat. A hearty dinner or lunch prepared step by step using meat tenderloin with vegetables will become a part of a small family holiday. To make the finished pork juicy, it is better to use fresh or chilled meat that has not been frozen. The height of the medallions should not exceed 1.5-3.5 cm, cutting is done across the fibers. Each housewife will prepare her own recipe for pork medallions.

Pork medallions wrapped in bacon

• Cooking time: 20-25 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 565 kcal / 100 grams.
• Purpose: dinner.
• Cuisine: American, Spanish.
• Difficulty of preparation: easy.

A tasty and nutritious dish of bacon-wrapped pork tenderloin medallions is easy to prepare and does not require special culinary skills. A minimum of additional products and spices make it affordable and popular. The bacon helps keep the medallions in shape and soaks the meat with extra juices that are rendered when the sebaceous veins are heated.

Ingredients:

• pork bacon - 50 g, two tapes;
• pork meat fillet - 300 g;
• ground black pepper, salt;
• vegetable oil.

Cooking method:

1. Rinse the pork pieces, remove moisture with a paper towel. Cut into round pieces with a thickness not exceeding 2-2.5 cm.
2. Sprinkle each meat column well with salt and ground pepper. Wrap thin strips of bacon tightly around the sides of each fillet. Secure with a wooden toothpick to secure.
3. Lightly grease a hot frying pan with a thick bottom with vegetable oil and fry the medallions laid out there over high heat until a fried crust appears.
4. To make the meat evenly cooked, you need to remove the fried portions of meat from the heat along with the pan, put in a preheated oven for 8-10 minutes.
5. Natural medallions with bacon go well with vegetable salads.

In creamy mushroom sauce

• Cooking time: 30-35 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 240 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: European.

An interesting option for serving meat for lunch or dinner is pork medallions in a creamy mushroom sauce. Ideally, if porcini mushrooms are used, they give a special flavor to the dish. No less tasty will be sauce with champignons, to which you can add a pinch wild mushroom ground to powder. The combination of milk cream, meat and mushrooms will create an unforgettable composition.

Ingredients:

• pork tenderloin without fat and veins - 600 g;
• mushrooms - 200 g;
• cream with a fat content of 20-25% - 300 ml;
• onion - 1 piece (large);
• soy sauce - ½ spoon;
• flour for the sauce - ½ spoon;
• vegetable oil;
• ground pepper, thyme, salt.

Cooking method:

1. Carefully cut the meat pulp into round portions no more than 1.7-2.0 cm thick. Rinse, dry with a towel. Sprinkle with salt, pepper, seasonings.
2. Fry quickly for 3-4 minutes over high heat in a pan on both sides.
3. Put the meat on a wide plate. In the foil with which you need to cover the dish, the temperature will stay at the same level for some time.
4. Cut the peeled onion into small cubes. Fry in butter until golden brown.
5. Cut the prepared and washed mushrooms into thin slices. Add to the onion and continue to fry until the excess liquid has evaporated.
6. After adding flour to the contents of the pan, mix well and fry for about a minute.
7. Pour in the cream and soy sauce in a thin stream, stirring constantly. Salt, add some pepper.
8. Discard slightly thickened sauce.
9. Warm meat served in a creamy sauce will be able to soak well and get a special taste.

With tomatoes and cheese

• Number of servings: 6 persons.
• Calorie content of the dish: 360 kcal / 100 g.
• Cuisine: Italian.
• Difficulty of preparation: medium.

Pork medallions with tomatoes and grated cheese will decorate any table. The recipe is similar to meat in French. The difference is the factor that the medallions are cut a little thicker, you do not need to beat them off. Cheese is better to use durum varieties, then it is more convenient to grind it on a grater. A beautiful combination of bright colors of meat, tomatoes, cheese, decorated with lettuce leaves, will create a festive atmosphere at the table.

Ingredients:

• pork pulp - 600 g;
• fresh tomatoes - 2 pieces;
• cheese - 150 g;
• onion - 1 piece;
• garlic - 2-3 cloves;
• mayonnaise - 80-100 g;
• ground black pepper, salt, herbs.

Cooking method:

1. Because pork medallions in the oven at a temperature of 180 degrees, they cook a little longer in time, the meat must be cut into a maximum thickness of 2 cm.
2. Arrange portioned round meat pieces on a baking sheet, which must first be greased with oil. Salt, sprinkle with pepper.
3. Peel the onion and cut into thin half rings. Cover the surface of the meat with it.
4. Scald the tomatoes with boiling water, remove the skin and cut into circles. Arrange them on top of the onion.
5. Pass the garlic through a press, mix with chopped herbs and mayonnaise. Lightly brush over the tops of the tomatoes.
6. Put a baking sheet inside a heated oven (180-190 degrees) for 20-25 minutes. Then sprinkle with grated cheese and place in the oven for another ten minutes.

With mushrooms

• Cooking time: 35-40 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 380 kcal / 100 g.
• Purpose: holiday, dinner.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

When the hostess does not know how to surprise and tasty feed her household, you can cook pork medallions with mushrooms. The dish is hearty, contains a lot of calories. A great option for both everyday and holiday table. Sometimes this dish is called "Pork under a mushroom coat." It is served hot on the table, while an amazing aroma comes from it.

Ingredients:

• portioned pork pulp - 8 medallions;
• fresh or sterilized canned champignons - 300-400 g;
• onions - 2 large heads;
• hard cheese - 150-180 g;
• mayonnaise - 4-5 tablespoons;
• pepper, salt, sunflower oil.

Cooking method:

1. Prepare the “fur coat”: fry the finely chopped onion until yellowish-golden, cut the mushrooms into strips, put in the pan with the onion and fry until half cooked, not forgetting to salt.
2. Fry the washed portioned peppered and salted meat on both sides in the hot oil of the frying pan.
3. Place meat medallions on a baking sheet. Mix onion-mushroom mass with mayonnaise (sour cream) and grated cheese. Spread evenly over meat.
4. Bake at 180 degrees in the oven for about 20 minutes.

With orange sauce

• Cooking time: 30 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 340 kcal / 100 g.
• Purpose: dinner.
• Cuisine: European.
• Difficulty of preparation: medium.

Pork medallions with orange sauce are distinguished by their original taste. To get the right amount of fruity sweet and sour marinade, it is preferable to take large juicy citrus fruits. The sauce is prepared over high heat with constant stirring. For spice, you can add a pinch of ground ginger. Served with medallions in orange sauce, it goes well with boiled rice and bread.

Ingredients:

• pork (tenderloin) - 400 g;
• flour - 2 tablespoons;
• orange - 3 pieces;
• lemon - 1 piece;
• garlic - 1 clove;
• salt, pepper, olive oil.

Cooking method:

1. Dredge 1.5 cm thick medallions in flour and fry for 3-5 minutes on each side until a crust appears. Put on a plate.
2. Squeeze the juice of all citrus fruits into a container, add crushed garlic, spices.
3. Boil the sauce in the same oil where the meat was fried for up to 10 minutes, until the mass thickens.

With pineapples

• Cooking time: 40 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 355 kcal / 100 g.
• Purpose: dinner.
• Cuisine: Asian.
• Difficulty of preparation: medium.

The combination of sweet and sour taste of pineapple with meat produces a unique taste effect, and a beautiful presentation will do. Pork medallions with pineapple in the oven cook a little longer, but are better baked due to the intake of juice. You can use both fresh and canned pineapple. Rings on meat will look spectacular.

Ingredients:

• pork (tenderloin) - 400 g;
• pineapple - 4 rings;
• cheese - 120-140 g;
• salt pepper.

Cooking method:

1. Cut the meat into equal portions. Rinse, remove water.
2. Put on a baking sheet with oil, salt and pepper on both sides.
3. Spread the pineapple over the meat, sprinkle with cheese chips.
4. Bake medallions with pineapple for 25-35 minutes, heating the oven to 185 degrees.

Video

Beef medallions can be ordered in the most the best restaurants Bishkek. Maybe you even tried to cook them at home. But, most likely, it turned out not as tasty and juicy as in a restaurant. It's because you don't know how to cook them.

At least, personally, I realized that the problem was in me. Although, before the master class of chef Roman Dubnitsky, I thought that some special products were needed. I note that under the guidance of the master, we got excellent medallions. I have made them at home and they 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 guidance of the renowned chef Roland Passo of the Michelin-starred restaurant "La Folie" (San Francisco, California). He received invaluable management lessons in the team of chef Alain Ducasse, whose name has become a global brand. With him, Roman participates in the opening of restaurants at the W hotel of the Starwood Hotels & Resorts Worldwide chain.

In Kazakhstan, he worked as a brand chef of the AB restaurant chain with Askar Baitasov, launched 15 different projects. Since 2015, he has periodically worked on television, since the beginning of 2017 he has been a permanent host and chef in the culinary program "Kitchen Magic". Since opening in September 2012, she 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 cook beef medallions with baked vegetables in tomato sauce. Note that these three dishes can be cooked 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:

1. beef tenderloin bon-fillet (whole)
2. pepper
3. olive oil - 3-4 tablespoons
4. cotton twine.

Step 1. Choose meat.

We take exactly the bon-fillet tenderloin - this is the posterior lumbar part of the carcass. During the life of the animal, this muscle tissue almost does not receive 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 a bon-fillet. In general, girls, meat and a husband should be chosen according to the same rules : if you like it - only then take it. But not like that, I grabbed what was left, or you still need to take something, "says Roman Dubnitsky.

Roman said another beautiful thing that we know, but it's always good to hear:

"In Kyrgyzstan they sell excellent meat. I like your meat more than in Kazakhstan."

Note that for this dish, the meat needs to be fresh, it cannot be frozen.

Step 2. Prepare the meat.

This is the most important step. Our task is to free our future medallions from films, lived and everything that will not be chewed.

To do this, we put the cutting on the board in front of us and cut off the hanging parts (the so-called tongues and ears).

While holding the knife, raise the blade at a slight angle.

We stretch the cut-off part with a non-working hand parallel to the table.

Now we cut a piece across the fibers of 3-3.5 centimeters. You will get 7-9 medallions from one piece of tenderloin.

Step 3. We give the meat a shape.

So that the medallions do not lose their shape during processing, they must be tied tightly against the fibers with twine, as if you are girdling the meat. You can tie in two knots or a bow. The ends of the twine should not be very long, but it is also not necessary to try to cut them as short as possible.

Step 4. Salt and pepper.

The meat does not need any spices. Only salt and pepper. We take the most ordinary salt. Roman advises in this case to take non-iodized, otherwise a metallic taste will appear. It is better to salt with your hand, and not from a salt shaker, so the salt will lie 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 the mill - otherwise the aroma of spices will disappear.

Step 5. Fry the meat

We put a dry frying pan on the fire, heat it up. Then add a couple of tablespoons of vegetable oil. We warm up the oil. Now fry our medallions on all sides. Turn over with tongs. Hold on each side for 20-30 seconds. In order for the meat to be fried evenly, it will take about seven coups (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 flowing out. It is from this process that the juiciness of our dish depends. The main thing is the sound and color. The meat laid out in a pan (you can fry several pieces at once) should sizzle pleasantly. A fried piece of meat - pleasing to the eye.

Step 6. Bake the meat.

Now the meat needs to be brought to readiness. We put it from the pan on the wire rack, remove the twine and put it in the oven, heated 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 sheet under the rack. If there is a convection mode, then it is better to turn it on.

Everything, the meat is ready.

baked vegetables

Bulgarian pepper (it is better to take multi-colored) - 3 pieces

Eggplant - 3 pieces

Red onion - one medium head

Garlic - 3-4 cloves

Zucchini - 2 pieces

Basil - half bunch or 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 clean vegetables.

Well, I don't think anyone needs to explain anything. Mine as usual. We clean the pepper from seeds. Eggplant does not need to be soaked.

"It's some kind of myth that unsoaked eggplants are bitter," said Roman. "Normal, properly cooked eggplants won't be bitter. Just washing and removing the stalk is enough."

Zucchini can not be peeled. Pepper can be taken and the usual green, but multi-colored will make the dish more beautiful. It's the same with onions. In addition, red onions are more tender.

Step 2. We cut vegetables.

We cut the eggplant and pepper into bars 4 centimeters long, 2 centimeters wide.

Onion cut into 8 parts.

We chop the garlic.

We cut the zucchini into thin slices using a special knife for peeling vegetables.

Step 3. Add spices.

We put the prepared vegetables on a baking sheet, add thyme leaves.

Sauce

We will need:

Herbalife tomato soup with basil - 1 tbsp. spoon per serving

Let's repeat it again. Sauce can be anything. But traditionally served with meat and vegetables tomato sauce. It can be made independently from tomatoes, onions, spices, passing all this through a meat grinder and evaporating excess moisture over a fire. You can buy ready-made ketchup (but it definitely has vinegar in it, which will drown out the taste of meat. Or you can have an excellent sauce from tomato soup with Herbalife basil.

Step one. We're preparing 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. We try.

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, taste the sauce before serving: you may want to add some spices.

We spread the vegetables, zucchini, medallion on a plate, pour over the sauce. Before serving, add fresh herbs, chopped as usual.

Meat medallions - tasty and original dish from French cuisine. It is a small round chops. Prepared from any meat. But the best option- beef apple, which is part of the hind leg. It has thin fatty layers, which dissolve during cooking and make the meat juicy, tender. Would you like to try this dish? Prepare medallions from the Miratorg apple. This article outlines the most popular recipes for this French delicacy.

In the oven

Miratorg products are of high quality. You can buy beef medallions from this manufacturer in almost any large store. They are sold refrigerated, sealed. vacuum packed. The pieces have a beautiful rich color, sufficient marbling. Film and cores are missing. The label contains not only a beautiful photo of fried medallions, but also all the necessary information about the product: composition, calorie content, weight, production date, storage conditions.

To cook in the oven, you will need the following ingredients:

• Soy sauce - 1 tbsp. l.
• Onion head.
• Mayonnaise - 30-40 gr.
• Cheese (hard) - 50-60 gr.
• Lemon juice - 1 tsp
• A mixture of peppers - to taste.
• Any vegetable oil for frying.
• Herbs: basil, rosemary - optional.

First of all, the pieces are marinated. To do this, the meat is beaten a little and mixed with a mixture of soy sauce And lemon juice. Chopped herbs, pepper are also added here. All this "beauty" is infused for 20-25 minutes. The meat prepared in this way is fried over high heat for 1.5-2 minutes. You can use not only sunflower oil, but also olive or corn oil.

Advice! Due to the rapid frying over high heat until golden brown, the meat juice remains inside. This greatly improves the taste of beef.

The bottom of the mold is oiled. Apple slices are laid out, smeared with mayonnaise on top. The top layer is onion rings and grated cheese. The form goes into the oven for 20 minutes. Temperature - 220 °C. If the dish burns, you can add a little water or broth. It is served with a vegetable side dish.

in a frying pan

Marbled beef medallions can also be cooked in a pan. The meat is marinated in the same way as in the previous recipe. After 30 minutes, the pieces are wrapped on the sides with strips of foil. This is done to save the form. ready meal. Medallions are laid out on a hot frying pan with boiling vegetable oil. Quickly fried for 2-3 minutes.

After that, the fire on the stove is screwed on. The pan is covered with a lid. And the meat is stewed to a state of readiness. The dish is served with fresh, stewed or fried vegetables. You can use medallions prepared in this way without a side dish.

In a slow cooker

Round beef chops can also be cooked in a slow cooker. So they retain their juiciness and high taste.

Required Ingredients:

• meat medallions - 3 pcs.;
• garlic - 1 clove;
• ripe tomato - 1 pc.;
• hard cheese - 50-60 gr.;
• sour cream (20%) - 2 tbsp. l.;
• salt, black ground pepper- taste;
• vegetable oil - 1 tbsp. l.;
• herbs, spices.

Wash the meat pieces and pat dry with paper towels. Rub on all sides with a mixture of salt, pepper and seasonings. Let it brew for 15-20 minutes. After this time, pour vegetable oil into the multicooker cup and turn on the “Baking” mode. Heat up the oil for a few minutes. Lay out the medallions. Fry them on each side (4 minutes).

Advice! Do not close the multicooker lid at this point. Otherwise, the pieces will not get a beautiful golden brown.

Turn off the "Baking" mode. Flip the pieces. Add warm water (2 tablespoons) or broth. Turn on the "Extinguishing" mode. Set the timer to 60 min. Close the lid and simmer the dish. Half an hour after the start of cooking, the medallions must be turned over.

While the meat is being cooked, prepare the rest of the ingredients. Squeeze garlic into sour cream and mix thoroughly. Cut the tomato into slices of medium thickness. Cheese grate on a coarse grater.

Open the multicooker lid. Put the sour cream-garlic mixture on the medallions. Top with tomato slices and grated cheese. Add some water and turn on the "Baking" mode again. Do not close the lid. Cook meat in this mode for 7-8 minutes. Serve with herbs and vegetables. French fries can be used as a side dish.

With mushroom sauce

For the preparation of marbled beef medallions with mushroom sauce required:

• round pieces of meat - 3 pcs.;
• mushrooms (champignons, oyster mushrooms) - 300 gr.;
• carrots - 1 pc.;
• onion - 2 pcs.;
• garlic (clove) - 1 pc.;
• sour cream (20%) - 3 tbsp. l.;
• butter- 50 gr.;
• vegetable oil - 2-3 tbsp. for frying;
• balsamic vinegar - 2 tsp;
• sugar - ½ tsp;
• salt - to taste;
• favorite herbs and spices.

Wash the carrots, peel, cut into slices. Onion (1 head) - half rings. Salt and pepper medallions, put in a container with carrots and onions. Mix carefully. Pour in balsamic vinegar, add herbs, seasonings. Send to the refrigerator for 30 minutes.

Advice! Beef, before cooking, it is recommended to marinate. This is done to soften the fibers. After this procedure, the meat becomes tender and soft.

While the meat is marinating, prepare the mushroom sauce. Cut mushrooms or oyster mushrooms into small pieces. Heat the pan and put in the butter. Finely chop the second onion. Fry it in oil until golden brown. Add mushrooms to the skillet. Fry for 3-4 more minutes. Add sour cream, garlic, water or broth (50 ml), sugar. Cook covered for 6-7 minutes. Salt, pepper to taste. Turn off the fire.

Marinated medallions quickly fry on both sides over high heat. Add vegetables (carrots, onions) to the pan. Fry 3 minutes. Get the meat and keep cooking vegetable mix. After 5-6 minutes, when the carrots become soft, turn off the heat. Slices cooked according to this recipe are served in a plate with fried vegetables. Topped with cooked mushroom sauce. The dish looks festive and beautiful. I would like to take a photo of him.

In creamy sauce

Cooked beef apple, cut into round pieces, goes well with cream sauce. The meat must be fried on both sides on any vegetable oil within 4-5 minutes. It is desirable that a beautiful tanned crust form on its surface. Turn the fire on or off completely. Pour the medallions in a deep frying pan with cognac or vodka (2 tablespoons). Ignite the alcohol. As soon as the flame goes out, add 20% cream (1 tbsp), salt, pepper, seasonings to the meat. Turn on the stove and simmer until the cream thickens.

Advice! Thyme is the best seasoning for this dish. It can be used fresh or dried.

For garnish, you can cook boiled potatoes, pasta, buckwheat porridge. The meat is laid out on a plate and poured with a creamy sauce from the pan.

These delicious, mouth-watering medallions can be prepared according to the above recipes. Any of these dishes is suitable for both everyday and festive table. Bon appetit!