Best 2 Browning Medallion Reviews Recipes

Indulge in a culinary journey with our curated collection of tantalizing medallion recipes. These delectable morsels, often crafted from tender cuts of beef, pork, or chicken, are expertly seared to perfection, boasting a golden-brown crust that encases a juicy and flavorful center. Embark on a culinary adventure as we present a diverse range of medallion recipes, each offering a unique taste experience. From classic dishes like Beef Medallions with Mushroom Sauce, where succulent beef medallions are smothered in a rich and savory mushroom sauce, to the zesty Chicken Medallions with Lemon Caper Sauce, where tender chicken medallions are bathed in a vibrant and tangy lemon caper sauce, our recipes cater to a variety of palates. Vegetarian enthusiasts will delight in our Portobello Medallions with Chimichurri Sauce, where hearty portobello mushrooms take center stage, grilled to perfection and topped with a vibrant and herbaceous chimichurri sauce. Elevate your culinary skills and tantalize your taste buds with our carefully selected medallion recipes, promising an unforgettable dining experience.

Here are our top 2 tried and tested recipes!

PAN-ROASTED PORK TENDERLOIN WITH APPLES AND BOURBON

Pan-Roasted Pork Tenderloin with Apples and Bourbon image

Provided by James Briscione

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 pound pork tenderloin, trimmed
1 1/2 teaspoons kosher salt, plus more for seasoning
1 teaspoon ground coriander
1/2 teaspoon ground fennel seed
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup all-purpose flour
2 tablespoons extra-virgin olive oil, plus more if needed
2 tablespoons unsalted butter, plus more if needed
2 shallots, thinly sliced
4 sprigs fresh thyme
2 apples, such as Granny Smith or Golden Delicious, peeled, cored and sliced 1/2-inch thick
4 ounces bourbon
1 cup chicken stock

Steps:

Slice the pork tenderloin into 6 to 7 medallions that are 1/2-to 3/4-inch thick, depending on the shape of the tenderloin.
Combine the salt, coriander, fennel and pepper in a small bowl and mix well.
Spread the sliced pork medallions on a plate or baking sheet and season evenly on both sides with the salt mixture (you may not use it all).
Spread the flour on plate. Dip each of the pork medallions in the flour and pat off any of the excess.
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Cook the pork medallions in batches, adding more oil and butter as needed, browning them well on both sides, about 5 minutes total. Remove to a rack to rest. It's ok if the pork is not cooked all the way through at this stage, it will finish cooking in the sauce.
When all the pork has been browned, pour off the fat in the pan into a small bowl. Add the remaining tablespoon butter and melt over medium-high heat. Add the shallots, thyme sprigs and some salt to the pan and cook until the shallots are softened and starting to get a little color, about 1 minute. Then add the apples and saute, stirring occasionally and adding more butter if necessary, until tender, 2 to 3 minutes more.
Remove the pan from the heat, add the bourbon and stir to cook off some of the alcohol. Return the pan to the heat and cook, stirring, until reduced by half. Remove the thyme sprigs. Return the pork to the pan along with the chicken stock and season with salt. Simmer until well thickened and reduced, 2 to 3 minutes. Spoon the pork and apples onto plates and drizzle with the sauce.

BEEF MEDALLIONS AND MUSHROOMS IN RED WINE SAUCE

Beef Medallions and Mushrooms in Red Wine Sauce image

Do not over cook the meat. The Beef Industry has recently started cutting the 'beef medallion cut' in the last two years. It is the second best cut after the beef tenderloin. The tenderloin comes from the T-bone the small portion from inside the bone and the medallion comes from a shoulder cut.

Provided by Charlotte J

Categories Meat

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 (10 -12 ounce) beef tenderloin or 1 (10 -12 ounce) beef medallions
coarse salt
fresh coarse ground black pepper
2 -3 tablespoons butter
1 -2 large shallot, minced (about 1/3 cup)
3/4 cup sliced mushrooms
1/2 tablespoon sugar
1/2 tablespoon red wine vinegar
2 large garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 tablespoon flour
3/4 cup beef broth
3/4 cup good quality dry red wine

Steps:

Start by cutting the tenderloin into 6 equal pieces, then flatten each piece using a mallet or heavy weight until each piece is 1/4 inch thick.
Season with the salt and pepper.
In a medium skillet, melt a tablespooon of butter over med-high heat.
Add the beef, in batches if necessary, and saute until outside is brown but inside is still very pink, about 2 minutes on each side.
After browning remove each tenderloin from pan and keep warm.
Add remaining butter to skillet, and when melted, add mushrooms and shallots.
Saute until tender, about 10 minutes. Sprinkle the sugar over the mixture, and cook until deep brown, about 4 minutes longer.
Add vinegar, garlic, herbs, and flour and stir one minute, until liquid is absorbed.
Add broth and wine, and bring to a boil.
Cook until liquid is thickened and reduced to about 1/2 cup.
Return beef to the pan, and heat through, about 1 minute.
Arrange beef on plate and spoon sauce and mushrooms over.

Nutrition Facts : Calories 287, Fat 18.9, SaturatedFat 8.9, Cholesterol 75.6, Sodium 257.3, Carbohydrate 5.6, Fiber 0.3, Sugar 2.1, Protein 15.3

Tips:

Choose the right cut of beef: Look for a tender cut of beef, such as sirloin or tenderloin. These cuts will cook quickly and evenly, resulting in a juicy and flavorful medallion.
Trim the beef of excess fat: This will help the medallion cook evenly and prevent it from becoming greasy.
Season the beef liberally: Use a combination of salt, pepper, and your favorite herbs and spices to flavor the medallion. You can also marinate the beef for a few hours or overnight to infuse it with even more flavor.
Sear the medallion over high heat: This will create a nice crust on the outside of the medallion while keeping the inside juicy and tender. Be sure to sear the medallion for only a few minutes per side, or it will become overcooked.
Reduce the heat and cook the medallion to your desired doneness: Use a meat thermometer to check the internal temperature of the medallion. For a medium-rare medallion, cook it to an internal temperature of 135 degrees Fahrenheit. For a medium medallion, cook it to an internal temperature of 145 degrees Fahrenheit. For a well-done medallion, cook it to an internal temperature of 160 degrees Fahrenheit.
Let the medallion rest before serving: This will allow the juices to redistribute throughout the medallion, resulting in a more tender and flavorful bite.

Conclusion:

Browning medallions is a quick and easy way to cook a delicious and flavorful steak. By following the tips above, you can ensure that your medallions are cooked to perfection every time. Serve them with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad, for a complete and satisfying meal.