French Meat Medallions


crumbs of fresh white bread

50g of lard

8 strips of bacon


egg – 1 pc

onion – 1 onion

beef (loin)

bay leaf

50 g champignons

vegetable oil – for frying

150 ml meat broth

300 g chicken liver

white dry wine

Step by step recipe

1. Cut the lard into small cubes. Wash, dry and chop the liver. Peel the onion and chop it. Wash the mushrooms and finely chop them. Heat a frying pan thoroughly, fry bacon for 2 minutes. Add liver, onion, mushrooms, crumbled bay leaf, salt and pepper. Fry quickly over high heat for 4 minutes. Remove from the heat. 2. Leave to cool completely, then put into a blender and chop into a purée. Add the breadcrumbs and egg. Stir in the mixture. 3. Wash and dry the meat and cut across the fibres into 8 pieces. Cover with cling film and give it a good beating. Rub with salt and pepper. 4. Spread the prepared filling equally on the 4 pieces of meat. Cover the remaining pieces. 5. Wrap each medallion in 2 strips of bacon crosswise. Pan-fry quickly for 3 minutes on each side. 6. Put the medallions into a pan and pour in the wine. Cook over a medium heat without a lid until the liquid has reduced by half. Turn the medallions over once. Add the hot stock, reduce the heat and cook under a lid for another 20 minutes.

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