Beef Medallions with French Sauce
2 servings
25 minutes
Beef medallions with French sauce are a true embodiment of the elegance of French cuisine. The combination of tender, juicy beef with a rich aromatic sauce enriched with Provençal herbs, two types of mustard, and wine vinegar offers a refined taste with subtle sour-spicy notes. The origins of this dish trace back to French gastronomy, where sauces play a central role in highlighting the flavor of quality meat. Golden-brown seared medallions sprinkled with coarse salt and generously covered in aromatic sauce create a harmony of textures and flavors. This dish is perfect for a festive dinner, creating an atmosphere of French sophistication and gastronomic delight.
1
Prepare the ingredients.
2
For the sauce, pour extra virgin oil into a deep container. Add herbs to the oil.
- Extra virgin olive oil: 1 teaspoon
- Herbes de Provence: 1 teaspoon
3
Add mustard to the oil.
- Dijon mustard: 1 tablespoon
4
Add grainy mustard.
- Wholegrain Dijon mustard: 1 teaspoon
5
Add both types of vinegar to the sauce.
- Red wine vinegar: 1 teaspoon
- White wine vinegar: 1 teaspoon
6
Heat olive oil in a pan. Add the meat.
- Olive oil: 1 tablespoon
- Beef: 900 g
7
Fry the meat until browned on both sides over high heat.
8
Once the meat is browned, remove from heat and let it cool slightly. Then slice into medallions.
9
Place the medallions in the pan. Fry for 2-3 minutes.
10
Flip it, reduce the heat to medium, and fry for another 5 minutes.
11
Mix the sauce thoroughly.
12
Place the medallions on a plate. Season with large salt crystals.
- Pink Himalayan salt: to taste
13
Add sauce and serve.
