Savory Beef Medallions with Smoky Bacon Flavor

Juicy, soft, tender, fast, simple and delicious! Beef medallions are a wonderful dish that will not go unnoticed. Bacon gives the meat an interesting smoky flavor and aroma. You can serve them with a fresh vegetable salad or any side dish. For holidays and dinners with family!
cook time: 1h 40 min
Owen Truitt
Savory Beef Medallions with Smoky Bacon Flavor

Nutrition Facts (per serving)

344
Calories
26g
Fat
1g
Carbs
18g
Protein

Ingredients (5 portions)

Basic:

Onion 1 pc
Garlic 2 clove
Salt to taste
Vegetable oil 1 tbsp
Bacon 120 g
Beef tenderloin 600 g

Marinade:

Ground black pepper to taste
Lemon juice 2 tbsp
Vegetable oil 3 tbsp
Dry spices 1 tsp

Recipe instructions

Step 1

Step 1
How to make tasty and juicy beef medallions? To begin, prepare the necessary ingredients according to the list. Beef tenderloin is best suited for medallions. But if it is not there, then pulp from other parts of the carcass will do. The main thing is that there are no large hard cores in it. You can use raw smoked or boiled smoked bacon in the form of long thin strips.

Step 2

Step 2
Wash the beef tenderloin, dry it and cut it crosswise into pieces about 3 cm thick. If you have a regular piece of meat, cut it into lengthwise bars, and cut each block into medallions. Lightly beat each medallion on both sides with a hammer, after covering the meat with film.

Step 3

Step 3
Now prepare all the ingredients for the marinade. You can replace or supplement these ingredients to taste. For example, add wine or apple cider vinegar (especially if you have tougher meat), replace lemon juice with orange juice, add fresh or dried herbs (thyme, rosemary, etc.), add ground ginger, etc.

Step 4

Step 4
In a bowl, combine vegetable oil, lemon juice, meat spices and pepper. There should be no salt in the marinade, because this will cause the meat to begin to release juice and lose its juiciness. You need to salt the medallions at the very end, when they already have a golden brown crust.

Step 5

Step 5
Pour marinade over meat medallions. Leave to marinate at room temperature for 1 hour.

Step 6

Step 6
While the meat is marinating, prepare the vegetables. Cut the onion into slices, garlic into slices.

Step 7

Step 7
Wrap each medallion with a slice of bacon. To ensure that the bacon adheres well to the meat, tie a thread around the medallion or pierce it with skewers.

Step 8

Step 8
Heat vegetable oil in a frying pan. Place the bacon medallions cut side up and fry over high heat for about 3 minutes until golden brown. The oil may shoot hot, so if this happens, cover the pan with a lid. Then flip the medallions over to the other side.

Step 9

Step 9
Add onion and garlic to the pan and fry everything together for another 3 minutes until translucent. If desired, you can add the remaining marinade. After 6 minutes of frying, the medallions will be crispy on the outside, but damp on the inside. If you are satisfied with this degree of roasting, you can remove the pan from the heat.

Step 10

Step 10
If you want deeper frying, cover the pan and cook the medallions for about 2-3 more minutes on each side or longer. The exact time depends on the degree of roasting, toughness and thickness of the meat. You need to salt the medallions at the very end.

Step 11

Step 11
You can serve any sauce with medallions: berry, cream. Or add half a glass of white wine to the pan and simmer for 5 minutes. And serve it with meat. Bon appetit!

Additional rubrics

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