- Beef medallion - Article: Beef medallion, 52 g, frozen goods, calibrated medallions Contents: 21 x 52 g pieces, vacuum-packed Item: 1.092 kg Preparation: Slowly defrost the meat. Before frying dab off the excess juice and season just with white pepper. Sauté the meat in a preheated frying pan or grill until crispy. Cook each side for approximately 1 minute, then continue to fry the meat very slowly for approximately 3-5 minutes at a high temperature. Right at the end season with salt or herbs according to taste.
	Where to use: The meat is very suitable for the à la carte business, for banquets and lunch buffets or as a main component of a set meal. In the barbecue season it is a welcome change to other types of meat. Recipe idea: Dab beef steaks dry with kitchen paper. Heat butter oil in a heavy pan. Sauté each steak heavily on both sides and finish frying at a medium heat in approximately 5 mins. The core should still be rosy. During this put butter in a pot at a medium temperature and briefly heat up sweet corn in this. Season with pepper and salt. Remove beef steaks from the pan, wrap in aluminium foil and keep warm in the oven at around 50°. Rub fresh mushrooms dry with a clean cotton cloth. Then cut into thick slices and sauté heavily in the drippings together with the onion slices. Turn down to a medium temperature and finish frying in approximately 10 mins. Season with pepper and salt. Also season entrecôte steaks and arrange together with the onions, sweet corn and mushrooms on a plate. Add French fries. Whoever wants can also serve a cocktail sauce with this.