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How To make Medallions Of Beef
6 Ounces Beef Tenderloin
Clarified Butter
As needed 1 Teaspoon Garlic :
Minced
2 Ounces Tomatoes, Peeled Seeded and chopped
2 Ounces Demi glace
1 Teaspoon Fresh Tarragon :
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
Steak Diane Recipe - How to Make a Steak Diane
Learn how to make Steak Diane! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Steak Diane recipe!
Beef Medallions with Mushrooms & Red Wine Recipe - How to cook great beef steak in sauce
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Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally 'of the devil' Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Frutta: fruit Frutti di mare: seafood Funghi: mushrooms
Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb's head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets
Balsamico: an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally 'twice cooked,' it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth
Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise
Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally 'before the meal' Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted
Steak Diane | Gordon Ramsay
Gordon Ramsay's recipe for traditional steak Diane from the Cookalong Live 70s themed menu.
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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.
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.