Medallions

Culinary definition of medallions:  Small pieces of meat, resembling coins or medallions.  Also see Noisette.

C@H FOOD FOR THOUGHT
Medallions of meat are typically boneless, round in shape and more-or-less uniform in size. Beef and pork loin medallions are common but just about any qualifying protein or seafood will do - even lobster or venison (right).  Traditional Beef Wellington is cut into medallions on serving,  exposing luscious layers of duxelle (mushroom and shallots sauté) and pastry.

✭ ✭ ✭  Beef and pork loin and tenderloin are excellent base cuts of meat to use to prepare medallions - super easy to prepare and elegant in presentation.   Simply pan sear the meat on all sides, ends included, then finish in a 350F (177C) oven.  Remove when just about done (see Cooking Times) and leave to 'rest' covered with two layers of foil. 'Resting' allows the meat to finish cooking and suck back up all the beautiful juices.  

De-glaze the pan with 3/4 cup (175 ml) red or white wine or Madeira plus a tablespoon (15 ml) or two of concentrated veal stock (or equal parts reconstituted veal stock) and a pinch of salt.   Pour any residual juices into pan sauce - keeping meat covered.  Reduce sauce by half over medium high heat then remove from stove.  Cut the meat into 1/2-inch (1 cm) medallions and arrange on a warm serving platter or individual plates, spooning reduction sauce overtop.   Serve with rice or mashed potato, veggies and a simple salad. 

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