Beef Medallions with Morel Sauce
Pane-bistecca
Beef medallions with morel sauce is a sophisticated dish!
I cooked it on a Sunday because we rarely cook big dinners during the week. But on Sundays, it’s okay to do something special.
Beef is a good, tender meat when cooked properly. However, every piece of meat is different, and the cooking method often varies. Cooking steak is relatively easy if you sear it, but the meat should be of good quality! Minute steak is best cooked quickly and at a very high temperature, goulash, on the other hand, takes a long time and must be cooked in liquid, and beef roasts such as roast beef must be cooked for a certain amount of time to be tender.
Roasting, baking, and braising are just a few of the cooking methods that should be used for beef. However, it is very important to choose the right cut of beef for the dish you want to cook!
Beef is a good, tender meat when cooked properly. However, every piece of meat is different, and the cooking method often varies. Cooking steak is relatively easy if you sear it, but the meat should be of good quality! Minute steak is best cooked quickly and at a very high temperature, goulash, on the other hand, takes a long time and must be cooked in liquid, and beef roasts such as roast beef must be cooked for a certain amount of time to be tender.
Roasting, baking, and braising are just a few of the cooking methods that should be used for beef. However, it is very important to choose the right cut of beef for the dish you want to cook!
Ingredients
2 Beef Medaillons
50 g dried Morel
100 ml Water
1 small red Onion, chopped
3 Garlic cloves, chopped
20 g Butter
Herbs to taste
100 ml White Wine
50-100 ml Cream
Salt and Pepper
Chili
Paprika
some Olive Oil
Instructions
1
Step 1
Soak the morels in water.
2
Step 2
Season the beef medallions with salt and pepper and sear on both sides in very hot olive oil for about 1-2 minutes each.
3
Step 3
Then place in an ovenproof dish and roast in the oven at 100°C for about 20 minutes. The internal temperature should be 56-58°C for medium.
4
Step 4
Meanwhile, fry the onion and garlic cloves in butter, then add the soaked morels with the liquid and the white wine. Season well.
5
Step 5
Add the herbs and reduce. Finally, add the cream. If the sauce is too thin, thicken with cornstarch and serve with the beef medallions.
Notes
A potato gratin goes well with this, but Spaetzli go well too.
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Amazing! I love it so much! I will save it for a special occasion.
Yes please, it is easy but very special!
Greets
Wilma