Beef medallions in creamy sauce

Preparing medallions Medallions of beef are an interesting way of cooking meat. The dish can be made from any meat - pork, chicken, but they say that the most delicious beef medallions. This name of the dish has acquired an external similarity with the decoration of a round shape. Our cutlet, if you can call it so, should get a round shape, or rather, the shape of the cylinder. To get this result, you need to use a culinary thread, but in the beginning, in addition to the diameter, wrap the cutlet with a strip of bacon. Bacon during the frying will add juiciness to the medallion, and the culinary thread will allow the cutlet to retain its cylindrical shape. Sauce to the medallion you can cook any. I suggest you complement the taste of meat with creamy garlic sauce. I will not say that it is difficult to prepare this dish, but you can not call it everyday, medallions, most likely, you will prepare for a festive dinner.

Preparing medallions Medallions of beef are an interesting way of cooking meat. The dish can be made from any meat - pork, chicken, but they say that the most delicious beef medallions. This name of the dish has acquired an external similarity with the decoration of a round shape. Our cutlet, if you can call it so, should get a round shape, or rather, the shape of the cylinder. To get this result, you need to use a culinary thread, but in the beginning, in addition to the diameter, wrap the cutlet with a strip of bacon. Bacon during the frying will add juiciness to the medallion, and the culinary thread will allow the cutlet to retain its cylindrical shape. Sauce to the medallion you can cook any. I suggest you complement the taste of meat with creamy garlic sauce. I will not say that it is difficult to prepare this dish, but you can not call it everyday, medallions, most likely, you will prepare for a festive dinner.

Ingredients:

• Veal 500g
• Salt 2 g
• Black pepper powder 5 g
• Bacon 150 g
• Olive oil 3 tbsp. l.
• Cognac 30 ml
• Salt 2 g
• Garlic dried granulated 5 g
• Oil melted 50 g
• Black pepper powder 1 g
• Cream 125 ml

Instructions

• Step 1 To prepare medallions, you need to take a veal tenderloin, olive oil, bacon, cognac, salt, freshly ground pepper; to prepare the sauce you need to take melted butter, cream, salt, pepper.
• Step 2 The beef pulp is washed, dried, cut across the fibers into flat pieces.
• Step 3 Cut the bacon into narrow strips. Wrap the bacon around the piece of meat, giving it a rounded shape, tie round the culinary thread, slightly tighten.
• Step 4 Preheat 3 tablespoons of olive oil in a frying pan. Carefully lay out pieces of meat.
• Step 5 Fry the medallions from two sides to a golden color. Salt and pepper.
• Step 6 Reduce the heat. Drizzle the meat with cognac and heat for 1 minute. Remove medallions and spread on a plate. Cut the culinary thread. Bacon can be removed if it is connected with meat - leave.
• Step 7 Prepare the sauce. Heat the melted butter in a frying pan, add the granulated garlic and pepper. Heat, stirring spices.
• Step 8 Add 20% cream.
• Step 9 Stir. Bring to a boil and thick. Salt.
• Step 10 Ready medallions served with sauce for lunch or dinner, on a garnish with boiled (steamed, chopped) vegetables.