Sprinkle surfaces of tenderloin medallions with lemon pepper. Heat butter over medium-high heat in large skillet; do not let brown.
Add medallions and saute until nicely browned on each side, about 3 to 4 minutes per side.
Remove medallions to serving plate; keep warm.
Add remaining ingredients to skillet and cook and stir until blended and heated through.
Pour over medallions.
Serves four.
heat until sizzling. Season beef medallions with salt and pepper; add
he marinade ingredients. Place the tenderloin medallions in a shallow non-reactive
Cut tenderloins into 1\" thick medallions. Evenly mix breadcrumbs, rosemary, parsley,
egrees C).
Season beef medallions with salt and pepper. Heat
br>Meanwhile, slice each pork tenderloin into 2-inch pieces.
Trim tenderloin.
Cut into medallions about 1/2 inch thick. Flatten medallions with a meat mallet.
at from the tenderloin. Cut tenderloin into 1 inch medallions and sprinkle with
ablespoons.
Season the pork medallions liberally with salt and pepper
br>Add oil.
Season medallions on one side. Place in
at from the tenderloin. Cut tenderloin into 2.5cm(1in) medallions and sprinkle
Slice tenderloin in 1/2-inch medallions.
Salt and pepper to taste and dust with flour, pressing each medallion with fingertips to flatten slightly; let rest.
Cut each tenderloin crosswise into 2-inch thick medallions.
Combine cranberry
ith parchment. Lay the pork medallions side by side on a
Preheat broiler. Cook steaks in a heated oiled frying pan until cooked to your liking. Place on a baking tray.
Meanwhile, combine breadcrumbs, butter, mustard and herbs. Sprinkle over steaks then boil until golden brown. Serve with French fries or mashed potatoes.
hopped parsley. Serve with pork medallions.
talian parsley.
Place beef medallions on a small flat dish
Make sauce by sauteing garlic and onions in 1/4 cup butter. Add lemon juice and Worcestershire sauce and heat.
Add parsley just before serving.
When ready to serve, heat cast-iron skillet to medium heat and add butter and oil.
Saute tenderloin medallions over medium-high heat for 3 to 4 minutes, until medium-rare.
Serve with sauce on heated plates.
Makes 4 servings.
ixture on top of the medallions. Bake for 10-12 mins
Cut each tenderloin into 6 rounds.
wrap bacon around each.
Poke a hole all the way through the round with a skewer. Remove the skewer and replace it with a sprig of rosemary.
Thread 3 tenderloin rounds onto a skewer, at right angle to the rosemary.
Cover and refrigerate up to 24 hours.
Mix mustard, vinegar, oil, salt & pepper.
Brush on flat side of pork.
Grill on med-high for 16-18 minutes.