Beef medallions with mushroom sauce
4 servings
40 minutes
Beef medallions in mushroom sauce are an exquisite dish of French cuisine that combines the tenderness of beef with the rich aroma of mushrooms. Its roots trace back to the traditions of French restaurants where meat is prepared with refined sauces that enhance the flavor of each ingredient. Marinated beef gains depth from soy sauce, mustard, and honey, while the creamy mushroom sauce adds a velvety texture. Baked with cheese, the medallions develop an appetizing crust, making them perfect for a festive dinner or romantic evening. The taste is rich and slightly sweet with subtle spicy notes, and the use of mushrooms and cream gives the dish an elegant softness. It is served with a garnish of fresh vegetables or potatoes, creating a harmonious gastronomic ensemble.
1
Wash the piece of meat and clean it from membranes.
2
Mix soy sauce, lemon juice, mustard, and honey for the marinade, pour the mixture over the meat, and let it sit at room temperature for 2-3 hours.
- Soy sauce: 100 ml
- Lemon juice: 1 tablespoon
- Mustard: 1 tablespoon
- Honey: 1 tablespoon
3
During this time, prepare the mushroom sauce. Finely chop the onion and sauté in oil until translucent. Separately sauté the not-too-finely chopped mushrooms. Mix the sautéed onions with the mushrooms and add broth, simmer for 5-10 minutes, then pour in cream, bring to a boil, add a spoonful of flour for thickening and remove from heat.
- Onion: 1 piece
- Vegetable oil: 1 tablespoon
- Button mushrooms: 250 g
- Chicken broth: 100 ml
- Cream 20% fat: 100 ml
- Wheat flour: 1 tablespoon
4
After some time, take the meat, cut it into medallions 1.5-2 cm thick. Use string to tie the pieces into neat round medallions. Lightly salt, keeping in mind that soy sauce is already salty. Place on a baking sheet and put in an oven preheated to 200 degrees for 20 minutes.
- Beef: 600 g
- Salt: to taste
5
After 20 minutes, take out the medallions, top them with mushroom sauce and grated cheese. Put them back in the oven for 15 minutes.
- Cheese: 50 g
6
Take out the meat, let it rest, and serve on plates.
