RECIPE Beef Tenderloin Medallions with vegetable sauté and barbecue sauce

Beef medallions is traditional exquisite delicacy of French cuisine loved by many people. Despite the fact that beef medallions are served in most expensive and elite restaurants of the world, everyone can cook it at its own kitchen- there is no any difficulty.

There are many various recipes of beef medallions cooking: in multicooker, in stove, with apples, mushrooms, flavoured with cheese, garlic, pepper, mustard sauce… The list is endless.

Today Maksim Agureev, Chef of Roof Bar restaurant, will show us his recipe. And we will seat on the roof where the restaurant is located. What a beautiful view it has!

First of all, we have to take bell pepper and cut into bars of approximately six-seven centimeters. Cut internal white part of the bell – we will use it later.

Then cut onion into bars or stripes.

Prior to continue to cut other ingredients let’s start frying onion and pepper. Everything is as usual: cut onion put into warmed up oil and then add pepper. At times, stir the content of the pan. Maksim prefers frying on the olive oil, because olive provides a good aroma to any dish. However, if you don’t have the olive oil at home, you may use the usual one.

Slice pear, we will use it later, because it takes much less time to get ready than onion and pepper.

Cut champignons and garlic into cubes and pour them out into the frying pan. Don’t forget to stir! If you feel that there is no enough oil –add some more. Attractive aroma is already could be felt from the kitchen.

Add the sliced pear. Salt and pepper it. Continue to stir and add some barbecue sauce. The vegetables are ready.

Total time of frying – about five-six minutes. It is recommended to follow the sequence of adding the ingredients, because of different time for cooking the products.

Put our ribbed frying-grill pan with oil on the cooker for warming up.