Practicality is everything, right? I buy these medallions ready-made. Comes in 4 units, vacuum packed, beautiful! It’s from a famous brand, so I believe it’s easy to find. But you can use filet mignon too (I think pork is better).
To season use: Sea salt, pepper mix, drops of balsamic and a few thyme leaves. I cover it with aluminum foil and put it in the oven for 15 minutes (non-stick baking tray greased with a little olive oil). I remove the aluminum and return it to the oven, 10 minutes on each side.
For the sauce we use a technique called deglaze (or deglaze) , which consists of adding a culinary alcohol (wine, vinegar, etc.) to the still hot container in which the roast was cooked (a frying pan also works). You know that “smudge” that remains on the baking tray? So, it turns into a delicious sauce.
In this case, I removed the medallions from the pan, added about 100 ml of red wine (bad wine that you don’t drink, you don’t use in the kitchen, ok?) and returned to the oven to evaporate the alcohol. After about 10 minutes, I removed it from the oven and added 1 generous spoon of cream. Now just water the medallions!
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