craftyhunnypie Posted November 9, 2011 Share Posted November 9, 2011 Got some Beef steak medallions & am at a bit of a loss what recipe to do. Need to go in the oven. Was thinking like a stroganoff or Bourbignon, but I'm sure Omleteers have some recipes? Emma.x Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted November 9, 2011 Share Posted November 9, 2011 Probably needs a bit of clarification if you don't mind. By medallions, do you mean the small steaks cut from a fillet of beef, or do you mean cheaper pieces of steak bashed with a tenderiser to create thin round pieces of steak? If the latter, I'd suggest beef olives; a mushroomy bacony garlicy kind of pate wrapped up inside your thin pieces of steak, then baked with a sauce to cook. If the former, I'd strongly suggest not cooking in the oven, but instead pan-frying over a searing heat for as little time as you can bear (it's tender enough to eat raw, so cooking is largely for psychological reasons), then deglaze the pan with a little red wine to create your "jus" to pour over the steaks. With a steak this good, I believe the minimum messing about is best. Does that help? Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted November 9, 2011 Author Share Posted November 9, 2011 No they are steaks from a fillet of Beef. Ever thought of being on Masterchef Major? I did think about shallots, mushrooms brandy & some creme fraiche for a nice sauce..have had that in the past & enjoyed. Or I may consult my Austrian cookbook - as I used to have something called Sauer Braten - Christian would know what this is. Emma.x Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted November 9, 2011 Share Posted November 9, 2011 Masterchef? Nah, jamais sur votre nelly. I'm not a bad cook, but would never kid myself that I'm a chef. If they're filets mignon (aka beef medallions in American speak) then all the classic French sauces would work well - Diane, au Poivre, Bordelaise, Chateaubriand and so on. However, bear in mind that the tenderness of a fillet steak comes at the expense of flavour. Of all the cuts of beef, fillet steak is about the easiest to overpower, which is why I prefer mine done as simply as possible. In my opinion, save effort on the sauce and serve with the best bottle of Burgundy, Claret, Rioja or Barolo you can afford instead. Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted November 9, 2011 Share Posted November 9, 2011 By the way, Sauerbraten is a German form of pot roasting, with the meat being marinaded in a vinegar/spice mixture. Flavour is great, but probably better doing this with a cheaper and less tender cut of meat. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 9, 2011 Share Posted November 9, 2011 Couldn't agree more with The Major. I used to griddle fillet steak very slightly to just seal it and add a little flavour. In the days when I drank, it was accompanied by a good, warm Barolo and a light green salad. Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted November 9, 2011 Author Share Posted November 9, 2011 Aha Chateau Briand!! Fabulous idea! We always have decent red wine in too. Emma.x Quote Link to comment Share on other sites More sharing options...
