Beef medallions - recipe for tender meat

Kitchen appliances and utensils: cooker, frying pan, cooking board, knife, chopper, tongs, twine, plate for serving.

Ingredients

Step cooking

1. To prepare the medallions you will need 500 g of sirloin beef tenderloin at room temperature. Wash it under running water and pat dry with a paper towel. Next, we release the meat from all films and veins. Then we cut a piece into medallions across the fibers with a thickness of 3 - 3.5 cm.
   
2. To make the meat soft and juicy, slightly beat it with a kitchen hammer, but do not overdo it, otherwise the meat will be more like chops.
   
3. Carefully rub the cut medallions on all sides with salt and black pepper, always freshly ground. To give the medallions additional taste and aroma, we use strips of bacon, with which we wrap pieces of meat.
   
4. To prevent the medallions from losing shape during the frying process, they need to be tightly tied up with twine and twine, as if we were belting meat.
   
5. We put on the fire a dry pan with a thick bottom and heat it. In the meantime, let's cut into other ingredients for making the sauce. Cut the onion into thin half rings, chop the garlic.
   
6. Add 3 tbsp to the pan. l odorless vegetable oil, warm up. We lay out the medallions and fry on all sides (top, bottom, sides), on each side we hold for 2 - 3 minutes, turning over with tongs.
   
7. When the meat is well browned on all sides, add 30 g of butter, chopped onion and garlic. They will give the meat an additional aroma and taste.
   
8. Sprinkle meat with vegetables with a few drops of brandy, increase the heat so that the alcohol evaporates. To better prepare the medallions, in the process of frying, water them with juice and butter formed in a frying pan. Medallions can be brought to readiness in the oven at 200 degrees, 7 - 12 minutes, at your discretion.
   
9. We shift the finished medallions on a wooden surface or a warm plate, give a rest. The meat should turn out inside a pale pink color, the main thing is not to overcook it.
   
10. Let's make the sauce. Pour 100 ml of red wine and 100 ml cream of 15% into a pan for onions and garlic, bring to a boil and simmer over low heat to thicken the sauce.
    
11. We start serving the dishes. Remove the twine from the medallions, transfer them to a beautiful plate and pour the creamy sauce, serve with any garnish.
    

Enjoy your meal!

Video recipe

You can watch a video recipe where you will see how to step-by-step prepare juicy, fragrant and delicious beef medallions with creamy sauce, learn what ingredients to use, how to fry meat properly. Enjoy watching!

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