How To Cook The Medallions | Food

 

 

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How to cook the medallions

Veal medallions with fondue - it's a great holiday meat dish. Therefore, it is necessary to try to prepare, so it turned out not only delicious, but also beautiful.

How to cook the medallions

You will need:

beef (fillet) - 450 grams; fragrant alpine cheese - 250 grams; milk - 60 grams; cooked ham - 50 grams; butter - 20 grams; Brandy - 20 ml; truffle paste - 10g; egg - 3 pieces; flour for breading; salt, ground black pepper - to taste.

Instruction how to cook medallions

Step 1:

Cut 200 grams of cheese into small cubes, place in bowl, cover with cold milk and place in refrigerator for several hours.

Step 2:

Finely chop the remaining cheese, ham and pre-cooked eggs. These ingredients mix with truffle paste, salt, pepper and mix thoroughly. This mass will be as a filling.

Step 3:

Veal fillet rinse thoroughly with cold water, pat dry gently, blotting it with a paper towel. Then remove the meat from the film and streaks (if any), rinse again and pat dry. Prepared meat cut crosswise into 4 thick medallions approximately 1-1.5 centimeters, all of which make pockets and fill them with stuffing.

Step 4:

Fondue, take a bowl of milk and cheese and place in a pan with hot water, and then slow fire. As heating the curd stir constantly until the cheese is completely dissolved, then increase the heat. Add 2 egg yolks, mix well and cook for about 5-7 minutes. Funds must purchase a uniform creamy mass.

Step 5:

Medallions with salt and pepper, roll in flour and fry on both sides for 2-3 minutes in butter.

Step 6:

Pour brandy meat, cover and increase the heat. When brandy has evaporated, remove the pan from the heat.

Step 7:

Ready medallions lay on a dish and pour the fondue. Serve hot.

Step 8:

At the request of veal medallions with fondue can be served with vegetables. To prepare the garnish, take a tomato, onion, bell pepper and potatoes. Cut the ingredients into small cubes and fry in vegetable oil until golden brown.