Beef Medallions

Step-by-step cooking

1. Step 1:

   

   How to make delicious and juicy beef medallions? First, prepare the necessary ingredients according to the list. Beef tenderloin is best suited for medallions. But if it is not there, then the pulp from other parts of the carcass will do. The main thing is that there are no large hard veins in it. You can use raw smoked or boiled-smoked bacon in the form of long thin strips.

2. Step 2:

   

   Wash the beef tenderloin, dry it and cut it across in pieces about 3 cm thick. If you have an ordinary piece of meat, cut it into longitudinal bars, and cut each bar into medallions. Beat each medallion lightly with a hammer on both sides, pre-covering the meat with a film.

3. Step 3:

   

   Now prepare all the ingredients for the marinade. These ingredients can be replaced or supplemented to taste. For example, add wine or apple cider vinegar (especially if you have tougher meat), replace lemon juice with orange juice, add fresh or dried herbs (thyme, rosemary, etc.), pour ground ginger, etc .

4. Step 4:

   

   Combine vegetable oil, lemon juice, meat spices and pepper in a bowl. There should be no salt in the marinade, because this way the meat will begin to secrete juice and lose juiciness. You need to salt the medallions at the very end, when they already have a ruddy crust.

5. Step 5:

   

   Pour marinade over the meat medallions. Leave to marinate at room temperature for 1 hour.

6. Step 6:

   

   While the meat is marinating, prepare the vegetables. Cut the onion into slices, garlic into circles.

8. Step 7:

   

   Wrap each locket with a slice of bacon. To keep the bacon well on the meat, tie the medallion with a thread or pierce it with skewers.

9. Step 8:

   

   Heat the vegetable oil in a frying pan. Place the medallions in the bacon cut up and fry over high heat for about 3 minutes until golden brown. The oil can shoot a lot, so if this happens, cover the pan with a lid. Then flip the medallions to the other side.

10. Step 9:

    

    Add onion and garlic to the pan and fry all together for another 3 minutes until transparent. If desired, you can pour in the remains of the marinade. In 6 minutes of roasting, the medallions will be fried on the outside, but damp on the inside. If you are satisfied with this degree of roasting, you can remove the pan from the fire.

11. Step 10:

    

    If you need a deeper roasting, cover the pan with a lid and cook the medallions for about 2-3 minutes on each side or longer. The exact time depends on the degree of roasting, hardness and thickness of the meat. You need to salt the medallions at the very end.

12. Step 11:

    

    You can serve any sauce to the medallions: berry, cream. Or add half a glass of white wine to the pan and simmer for 5 minutes. And serve it with meat. Bon appetit!