Beef Medallions
2 servings
20 minutes
Beef medallions are an exquisite dish of French cuisine, embodying elegance and richness of flavors. Historically, it emerged in France's culinary traditions as a way to prepare the tenderest meat with minimal additions, allowing its true taste to shine through. Medallions made from thick cuts of beef have an appetizing crust and juicy texture inside. Thanks to a marinade of mustard oil, pepper mix, and sumac, the meat gains piquant notes, while the finishing touch—chili sauce and pink Himalayan salt—highlights its depth and richness. Perfect for a romantic dinner or festive table, served with a light garnish like fresh salad or roasted vegetables. Bon appétit!
1
Place sumac, peppercorns, and salt in a mortar.
- Sumac: 1 teaspoon
- Mixed peppercorns (four peppers): 1 teaspoon
- Coarse sea salt: 0.5 teaspoon
2
Chop.
3
Brush the beef with mustard oil.
- Mustard oil: 1 tablespoon
4
Sprinkle with the resulting ground spice mixture.
- Sumac: 1 teaspoon
- Mixed peppercorns (four peppers): 1 teaspoon
- Coarse sea salt: 0.5 teaspoon
5
Place on a heated skillet and fry on all sides for 1-2 minutes over high heat.
- Beef rib eye (thick rib): 400 g
6
Remove the meat from the pan and let it cool for a couple of minutes.
7
Cut the meat into medallions.
8
Heat olive oil in a pan.
- Olive oil: 1.5 teaspoon
9
Lay out the medallions and fry on medium heat for 2-3 minutes.
- Beef rib eye (thick rib): 400 g
10
Flip and fry for another 2-3 minutes.
- Beef rib eye (thick rib): 400 g
11
Place the medallions on a plate and add chili sauce.
- Chili sauce: to taste
12
Sprinkle with coarse salt and serve.
- Pink Himalayan salt: to taste
