Beef medallion
Description
The recipe won't take much time. My husband adores this dish, and male guests who come to visit us usually lavish compliments on the beef medallions as well. The beef medallions turn out very tender, and the crust made from a slice of bacon gives them a special, delicate flavor. The dish pairs perfectly with dry red wine. Serve hot.
Instructions
- 1
Step 1
Cut the beef tenderloin into medallions, season with salt and pepper.
- 2
Step 2
Slice the mushrooms into thin slices.
- 3
Step 3
Heat vegetable oil in a frying pan.
- 4
Step 4
When the butter is hot, place our medallions into it. Sear for one and a half to two minutes on one side...
- 5
Step 5
...the same amount on the other side. This is approximately how the meat should look after frying.
- 6
Step 6
Remove the medallions from the pan and transfer them to a plate. Meanwhile, melt the butter in olive oil in the pan.
- 7
Step 7
When the butter has melted, add the mushrooms and a pinch of salt.
- 8
Step 8
Fry over medium heat until the mushrooms turn brown.
- 9
Step 9
Add the tomato sauce.
- 10
Step 10
After 2-3 minutes, when the tomato sauce thickens, add the wine to the pan. Increase the heat and evaporate the wine.
- 11
Step 11
When the wine has almost completely evaporated, pour the chicken broth into the pan. Reduce the broth by half.
- 12
Step 12
When the chicken broth has reduced by half, return the seared medallions to the resulting thin sauce. Reduce the heat to the lowest setting and simmer the medallions in the sauce for another 5-7 minutes, until the meat is cooked through.
- 13
Step 13
Beef medallions are ready. Serve hot.