Beef medallions

4 servings
1 hour 40 min

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

Wash the beef tenderloin, dry and cut across into pieces about 3cm thick. If you have a regular piece of meat, cut it into longitudinal bars, and cut each bar into medallions. Lightly beat each medallion with a hammer on both sides, before covering the meat with film.

Now make 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, add fresh or dried herbs (thyme, rosemary, etc. ), pour in ground ginger, etc.

In a bowl, combine vegetable oil, lemon juice, meat spices and pepper. There should be no salt in the marinade, because this is how 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 on them.

Cover the meat medallions with marinade. Leave to marinate at room temperature for 1 hour.

While the meat is marinating, prepare the vegetables. Cut the onions into wedges, and cut the garlic into circles.

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

Heat the vegetable oil in a frying pan. Place the bacon medallions sliced upwards and fry over a high heat for about 3 minute until ruddy. The oil can shoot hard, so if this happens, cover the pan with a lid. Then turn the medallions to the other side.

Add the onion and garlic to the pan and fry everything together for a further 3 minutes until clear. If you wish, you can pour in the remains of the marinade. In 6 minutes of roasting, the medallions will be roasted on the outside but damp on the inside. If this degree of roasting suits, you can remove the pan from the heat.

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

You can serve any sauce to the medallions: berry, cream. Or add half a cup of white wine to the pan and put out for 5 minutes. And serve it to the meat. Enjoy your meal!