Secrets of cooking meat medallions

If you are constantly interested in new dishes and cooking, then, surely, you have often seen such a concept in recipes, like medallions. What does it mean? We are all used to the idea that a locket is a round neck ornament that can have a special meaning for the owner, but what are medallions directly in cooking? Surprisingly, even if you look at the Internet or the culinary encyclopedia, you can hardly find a clear definition of such a dish, or is it not a dish at all?

To be precise, the medallions, traditionally, are small pieces that are cut according to a certain technology - the result should resemble the ideal (to the extent of a real) circle. Not only meat can act as a used product, although it is most often used to prepare delicious medallions.

Popular dish

They can have varying degrees of fat and be prepared from any kind of meat, poultry, and crustaceans, fish, and even foie gras.There are also such medallions, for example, a medayon kopoze (from French), which are prepared not from pure product, but from minced meat.

In any restaurant you can enjoy something similar, and if the medallions you like, you can try to cook them on your own, especially since there is nothing difficult here. But still, how to make delicious medallions at home, so that they do not turn out to be hard or undercooked, and from above surely take on a fragrant crust? Our next recipes will tell you about this and many other things.

Recipe for pork medallions with spices

Perhaps the most common and beloved by many are precisely the pork medallions, they always turn out juicy and incredibly nourishing. For such a dish, it is best to use tender pieces of inner tenderloin, and herbs must be combined with meat, in our case, it is pink pepper, ginger root and rosemary. So, what proportions should be observed?

  • pork tenderloin - 600 g;
  • rosemary - 1 tsp;
  • ginger to taste (can be replaced with garlic);
  • pink pepper - 0.5 tsp;
  • salt to taste

To begin, the meat must be thoroughly rinsed under water, cut off all excess film, and then cut into rounded pieces 3-4 cm thick.Next, prepare the marinade: for this in a separate container, combine, grated on a fine grater, ginger, rosemary, salt and crushed pink pepper.

With pork

Carefully rub the pieces of pork with prepared spices, close the lid and send to the refrigerator for 1 hour to infuse. After the time has elapsed, we take the meat out of the refrigerator and fix it with the correct rounded shape, fix it with a string, and then send it to the frying pan.

We fry the medallions on one side only, and then send them to reach the state of full readiness in a preheated 200 ° oven. You can serve this meat with a side dish or with your favorite sauces.

Recipe for delicious medallions of veal

Experienced cooks and professionals in their field, without any doubt, argue that it is still the most delicious, delicate and exquisite veal medallions that come out, even beef gives far less taste. And if such a dish is also poured over with an amazing creamy sauce, then it turns out to be beyond all praise. Let's try to cook? What we need:

  • veal - 500 g;
  • Cognac - 30 mg;
  • bacon - 150-200 g;
  • olive oil - 4 tbsp. spoons;
  • ground black pepper, salt to taste.

For sauce:

  • butter - 60 g;
  • cream - 130 ml;
  • dried garlic - 5 g;
  • salt, pepper to taste.

To begin with, let’s take care of the calf tenderloin, to do this, rinse it thoroughly, then dry it with paper towels, and then remove all the streaks and film. Then we proceed to cutting: it is necessary to cut veal across the fibers into small slices 3 cm thick. The next thing is bacon. It should be cut into strips 2-3 cm wide so that they can serve as a kind of ribbon that not only gives the medallions a characteristic rounded shape, but also adds juiciness to them.


In order for the tricky structure to not fall apart, the bacon must also be tied with a special thread, and then tightened a little. If it was not found, then you can use the ordinary one. Then we warm up the frying pan, add the fragrant olive oil, wait until it warms up a bit, then put the prepared medallions on the hot surface.

On each side, they are enough to fry for 3-4 minutes, after which a ruddy crust is formed on the surface of the pieces, do not forget to salt and pepper it, and then reduce the heat.The final touch is to pour the cognac into the meat, fry it for a few more minutes (the degree of roasting is chosen to taste), and then put the finished medallions on a separate plate and release them from the restraining thread.

Now let's do the sauce. To do this, we need the same frying pan used to make meat, melt the butter in it, and after it softens, add pepper and garlic to it, warm everything up lightly, while stirring the spices.

Next, we shift the cream (gently and smoothly) to the heated frying pan, constantly stir the resulting mass, which will constantly thicken. In the end, the sauce can be salted or peppered, after which it can be filled with ready-made medallions.

Cooking salmon medallions

  • fillet of salmon - 500 g;
  • potato starch - 2 tbsp. spoons;
  • salt, pepper, sugar to taste.

Very simple and quick to prepare a dish, a special piquancy that can be given, if you fill it with cream sauce with Dor Blue cheese, but this is optional. How to cook: fish fillets can be mashed with a fork or blended with a blender, add starch and spices to the total mass to taste, mix thoroughly.


Sometimes, onions are added to taste, but because of it the stuffing can turn out to be too thin. Minced meat is divided into small portions, to give them a clear form of medallions, you can use special molds, after which they should be put in the freezer for 20 minutes. After the time has passed, the cooled medallions are fried in a heated frying pan for 2-3 minutes on each side.

From turkey

For the preparation we need:

  • turkey fillet - 500 g;
  • flour - 3 tbsp. spoons;
  • vegetable oil - 2-3 tbsp. spoons;
  • sesame - 200 g;
  • eggs - 1 piece;
  • butter - 50 g;
  • salt, pepper, herbs to taste.

Prepare the meat: cut the fillets into characteristic pieces, the thickness of which does not exceed 1.5-2 cm. Next, add the medallions with salt and pepper, in a separate bowl, mix the sesame and flour. Beat the egg in another small container.

From turkey

Then it is simple: each piece is dipped alternately, first in the egg, and then in the flour mixture, spread on the heated vegetable (or olive) oil, fry on each side for 3-5 minutes until an appetizing crust is formed.

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