Chopped 1. Saute the beef in the clarified butter to the desired doneness. Keep the beef warm. 2. Saute the garlic in clarified butter to release its aroma. 3. Add the tomato and demi-glace. Let the mixture reduce slightly. 4. Add the tarragon and adjust the seasoning to taste. 5. Serve the sauce on the medallions.
How To make Medallions Of Beef's Videos
Sauteed Beef Tenderloin Medallions with Brandy Peppercorn Cream Sauce
RECIPE: Sauteed Beef Tenderloin Medallions with Brandy Peppercorn Cream Sauce.
Remember that temperature cooking, sauce reduction, searing and deglazing are all processes that take a very specific amount of time. Be sure not to leave your Wagyu beef cooking without your full attention! This is the simplest way to ruin a beautiful cut of meat.
Call (855)-55-Wagyu today to order these succulent Wagyu breed tenderloins.
More details on hhwagyu.com
How to cook an Easy Steak Diane with Petite Tender Medallions? [USA BEEF]
Do you like classic grilled dinners? In this video, we explain how to make an Easy Steak Diane, a dish full of proteins. Served with a creamy sauce of fried mushrooms, shallot, Dijon mustard, and brandy, this recipe will make you lick your fingers!
SLOW COOKED US BEEF MEDALLIONS
BRAISED US BEEF WITH TOMATO-GARLIC WHITE BEANS Enjoy the flavors of Tuscany with beef Chuck Tender Steaks slow-cooked with white beans and spinach. Top this with Parmesan cheese for a delicious meal any night of the week. • 2 HRS • 4 SERVINGS • 350 CAL • 34 G PROTEIN
INGREDIENTS: • 4 beef Chuck Tender Steaks, cut 2 to 2,5 cm thick (about 170 grams each) • 1 teaspoon olive oil • 1-1/2 cups chopped onions • 1 can (400 gr) Italian-style diced tomatoes, undrained • 1/4 teaspoon salt • 1/4 teaspoon pepper • 1 can (400 gr) white beans, rinsed, drained • 2 cups coarsely chopped fresh spinach • Grated or shredded Parmesan cheese (optional)
COOKING: 1. Heat oil in large nonstick skillet over medium heat until hot. Place beef steaks in skillet; brown evenly. Pour off drippings. Add onions, tomatoes, salt and pepper to skillet; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 1-3/4 hours or until beef is fork-tender. Remove steaks; keep warm. 2. Stir beans into cooking liquid; bring to a boil. Reduce heat slightly and cook 7 to 10 minutes or until sauce is thickened, stirring frequently. 3. Stir in spinach; remove from heat. Let stand 1 minute. Serve steaks with bean mixture. Sprinkle with cheese, if desired.
Sauteed Beef Medallions in a Red Wine Pan Sauce with Certified Angus Beef Brand
Chef Michael Ollier, Corporate Chef at Certified Angus Beef Brand, reveals the secrets to sautéing tender, juicy beef medallions with a red wine pan sauce in Le Creuset Stainless Steel.
Maggiano's Beef Medallions
Beef Filet Mignon Medallions with Garlic and Rosemary Oil
This Holiday, impress your friends and family with a Beef Filet Mignon Medallions with Garlic and Rosemary Oil.