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
Beef medallions
How to Make Beef Medallions | Canadian Beef
Andrea Buckett walks you through the steps to create strip loin grilling medallions by cutting a strip loin oven roast. Medallion refers to the size and shape of the steak NOT the cut of beef. For best results cut medallions into 1-1/4 to 1-1/2 inches (3 to 4 cms) thick pieces.
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Beef Medallions with Spicy Onion Jam - Annabel Langbein
My Beef Medallions with Spicy Onion Jam is an easy recipe that always gets rave reviews. Below is the recipe for my Spicy Onion Jam, and you can find the full recipe on my website:
Spicy Onion Jam, by Annabel Langbein
2 medium white onions, halved and thinly sliced 1 red pepper, cored and finely sliced 4 cloves garlic, finely chopped 3 red chillies, seeded and finely chopped 2 tbsp olive oil 2 tbsp tomato paste 1 cup water 1 tbsp sugar
To make Spicy Onion Jam, place onions, pepper, garlic, chillies and olive oil in a pot and cook over medium heat until onion is soft and transparent (about 5 minutes). Add tomato paste and cook another 2-3 minutes until aromatic.
Stir in water, sugar, season, salt and pepper. Cook uncovered, stirring now and then so the mixture does not catch, until water has evaporated and oil comes to surface (15-20 minutes). Transfer to a sterilised jar and store in the fridge for up to 2 weeks.
Beef Medallions with Pan Gravy
Platt College OKC, OK.
Cooking My 10,000th Filet Mignon (PRO LEVEL STEAK)
In all honestly, I wouldn't be surprised If I've cooked more than 10,000 filet mignons as every restaurant I've ever worked at has served this mighty steak to its guests and I am always the meat guy!!
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Fillet Steak with Gremolata | Gordon Ramsay
A quick recipe from the F Word archives - pan roasted fillet of beef with gremolata. Keeping the steak moist is the key, and don’t forget to let it rest the same time it cooked.
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