A true medallion cut of meat is named for its circular shape. Cutting meat into these medallions can happen at two different stages of meal preparation. Before cooking begins, this can only be done with select cuts of beef or pork. After cooking has been completed, there are special preparation steps that need to be followed. Use these techniques to cut perfect medallions every time.
- Skill level:
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Things you need
- Butcher's twine
- Sharp fillet knife
- Cling film
- Meat tenderising mallet
Buy a whole trimmed tenderloin (beef or pork).
Lay out the tenderloin and remove the silverskin with a fillet knife.
Roll the tenderloin to a uniform shape.
Slice medallions starting at one end of the tenderloin until you have finished. Medallions do not have to be a specific width, but anything from 1.8 to 3.7 cm (3/4 to 1 1/2 inches) is good for grilling, while thinner cuts work well for pan-frying. A thicker cut is not recommended.
Place the meat on a cutting board and cover it with cling film.
Pound the covered meat with the tenderising mallet until it is a uniform 3 mm (1/8 inch) thick.
Remove the cling film and roll the meat into a tight cylinder.
Tie the roll tight with butcher's twine.
Cook to preferred doneness. For medium doneness, cook red meat or pork at 162 degrees C (325 degrees F) for 38 minutes. For medium well, 43 minutes and well done 48 minutes. For chicken, cook for 27 to 30 minutes at 176 degrees C (350 degrees F).
Let the meat sit for 5 minutes so the juices redistribute in the meat. Failure to do so will result in dry meat and a puddle of juice.
Remove the butcher's twine with the scissors.
Slice the roll into medallions starting from either end.
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