Beef medallions are a beautiful meat dish that will perfectly cope with the role of the main one on your festive table. There are a huge number of recipes for its preparation, you can use either one of them or a combination, but the main thing that should be borne in mind when preparing beef medallions is that this is a festive dish, which means that it should turn out not only delicious, but also beautiful.
It is necessary
-
- For the first recipe:
- beef;
- zucchini;
- onion;
- White wine;
- orange bell pepper;
- cream.
- For the second recipe:
- beef tenderloin - 500 g;
- red wine - 100 ml;
- green peas - 100 g;
- adjika - 50 g;
- figs - 50 g;
- soy sauce - 50 ml;
- eggplant - 1 pc.;
- zucchini - 1 pc.;
- yellow bell pepper - 1 pc.;
- plum - 1 pc.
Instructions
Step 1
Cut onion, previously peeled, and zucchini into thin strips and fry in vegetable oil, adding a little white wine. This is a side dish.
Step 2
Cut the bell pepper into cubes, fry it in vegetable oil, adding a little low-fat cream.
Step 3
Place the peppers in a blender, add more cream and whisk. Stir in the cream until you have a bright orange mixture like a thick sauce.
Step 4
Cut the beef tenderloin into flat oval pieces approximately 1 cm thick. Rub them with salt, pepper and thyme.
Step 5
Preheat a greased skillet and fry the beef in it until tender.
Step 6
Place the pepper and cream sauce on a plate. Place the zucchini and onion garnish on top, and the medallions on top.
Step 7
The second recipe for making beef medallions contains elements of oriental cuisine. Free a piece of fresh beef tenderloin from films and excess fat, lightly beat, salt and pepper.
Step 8
Mix Adjika with soy sauce and olive oil, coat the meat with this mixture.
Step 9
Soak the meat in a cold place for 2-3 hours.
Step 10
Heat the butter in a skillet and fry the meat in a skillet on all sides until golden brown. After that, in the same frying pan or in a deep narrow refractory dish (for example, a goose pan), place the meat in an oven preheated to 200 degrees. Bake for 45-60 minutes. To prevent the meat from drying out, water it with the resulting juice every 15 minutes.
Step 11
Cut the bell pepper, eggplant and zucchini into small pieces. Cut the plum in half, dip it in sugar and fry evenly in butter in a deep skillet with the vegetables.
Step 12
Boil the figs in sugar syrup, fry with young green peas and add to the plums and vegetables.
Step 13
Season the mixture with red wine, soy sauce, salt, pepper, mix thoroughly. Then place the vegetables in portions on plates.
Step 14
Chill the baked meat a little, cut into three pieces and place on the vegetables. Top with toasted sesame seeds and garnish with narsharap pomegranate sauce.
