Beef medallions with potatoes and mushrooms
6 servings
75 minutes
The recipe was shared by the chef of the restaurant "Meat Syndicate" in Sochi, Alexander Skoromnykh.
1
Prepare mushroom stew. Sauté mushrooms in vegetable oil, add teriyaki sauce and mix.
- Button mushrooms: 180 g
- Vegetable oil: to taste
- Teriyaki sauce: 70 ml
2
Add salt and pepper to taste and mix again. Fry the stew until the mushrooms are cooked.
- Salt: to taste
- Ground black pepper: to taste
3
Next is the Caribbean sauce. In a saucepan, mix chili pepper, honey, soy sauce, barbecue sauce, beef broth, sugar, and minced garlic.
- Chili pepper: 40 g
- Wildflower honey: 90 g
- Soy sauce: 200 ml
- Barbecue sauce: 600 g
- Beef stock: 300 ml
- Sugar: 200 g
- Garlic: 70 g
4
Place on the heat and add a cube of dry broth. Bring the sauce to a boil, stirring constantly, and remove from heat.
- Stock cube: 8 g
5
Prepare the beef. Heat the pan and fry the medallions for 1 minute on each side.
- Beef tenderloin: 600 g
6
Coat the meat with Caribbean sauce.
- Barbecue sauce: 600 g
7
Send to the oven preheated to 180 degrees for 2 minutes.
8
Boil the potatoes until al dente and cut into wedges. Fry in a pan with butter and vegetable oil.
- Potato: 500 g
- Butter: to taste
- Vegetable oil: to taste
9
Send onions and mushroom stew to the potatoes. Fry.
- Onion: 80 g
- Button mushrooms: 180 g
10
Place potatoes with mushrooms on the plate, topped with a beef medallion.
11
Salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
12
Garnish with onion feathers and sprinkle with your favorite herbs.
- Fresh herbs: 25 g
13
To serve.
