210 medallions with olive and Recipes

olive oil or clarified butter, medallions of grain fed veal, salt and freshly ground pepper to taste, fresh mushrooms, sliced, shallot, minced, butter, veal stock or demi-glace, sauvagine cheese, crust removed and cut in cubes

antelope cutlets (the tenderloin cut into 1/2-inch medallions), b sp & liqueur, olive oil , with, toasted sesame oil, shallot, minced, garlic clove, peeled and minced, freshly ground sea salt, fresh ground black pepper, olive oil, for searing, shallot, minced, garlic clove, peeled and minced, beef stock, sour cream, b & liqueur

oranges, olive oil, divided, olive oil, divided, sweet onion, thinly sliced, red bell pepper, thinly sliced, orange bell pepper, thinly sliced, fresh thyme, balsamic vinegar, allspice, red chili pepper flakes, sea salt, divided, black pepper, divided, buffalo , medallions

pork loin , cut into 1 inch medallions, flour, white wine, heavy cream, minced garlic cloves, dijon mustard, butter, olive oil, salt and pepper

chicken breast, sliced thinly into 8 to 10 small medallions, flour, green apples , such as granny smith,peeled and cored, olive oil, onion, finely chopped, stalk celery, thinly sliced, sugar, red wine vinegar, white wine, cinnamon, salt & freshly ground black pepper

you will need : you can easily double recipe., fresh goat cheese medallions (1/2 of the log), egg, beaten, fresh bread crumbs, grated parmesan cheese, oil ( i used olive ), salt and pepper to taste, you can process some almonds and mix with the bread crumbs for a nuttier taste., you can also add some of your favorite herbs in the bread crumbs mixture, directions: cut goat cheese into 1/2 inch slices using a string of floss ., just press down into the cheese with the dental floss and it will slice pretty nice(that is what i did). alternately, you can place the floss under the cheese log, cross the ends and pull to cut 1/2 inch thick slices(that might be a better way! in a small bowl, mix the parmesan with the bread crumbs and set aside. in another small bowl, beat egg and add some seasoning. bring all ingredients in close proximity for easier handling., take 1 goat cheese medallion and dip into the beaten egg., take the egg dipped goat cheese medallion and cover with the breadcrumb mixture., make sure it is well coated ., i dipped mine again in the egg and the breadcrumbs to ensure that i would have a thick enough coating., in a nonstick skillet , add about 1 tbsp oil heat on medium heat until hot. add the coated goat cheese medallions. cook for about 20-30 seconds (or until nicely golden brown). make sure it doesn tsp burn., turn the goat cheese on the second side and cook for an additional 30 seconds or so., take out and place on a paper towel. serve on top of a salad or spinach.

pork tenderloin , sliced into 1/2-inch thick medallions, salt, divided, pepper, olive oil, divided, chopped shallots, low sodium chicken broth, balsamic vinegar, dried tart cherry

french dried morels (2 cups), boiling water, veal medallions , from the eye round (1/2 inch thick if using thinner cuts you ll need additional oil to fry them for you ll have more sli), salt & freshly ground black pepper, flour, unsalted butter, olive oil, garlic clove, minced, shallots, minced, fresh thyme, dry white wine (sherry works great to), chicken stock, creme fraiche (or cream), fresh lemon juice, scallion, for garnish, fresh herb, for garnish

veal medallions (i allow for 3 per person.), french mustard, thyme leaves, olive oil, soft butter, wasabi powder (i use powder but i make it up before adding, to make sure all powder is dissolved.) or 1 tsp wasabi paste (i use powder but i make it up before adding, to make sure all powder is dissolved.), fresh chives, chopped, thyme leaves

extra-virgin olive oil, pork tenderloin , cut crosswise into 1/2-inch medallions, salt and ground black pepper, gala apples, cored and cut into 1-inch chunks, hibiscus tea, water, coconut nectar or light agave nectar, juice of 1/2 lemon, head cauliflower, cut into 2-inch florets, fresh thyme , leaves picked

garlic cloves, unpeeled, whole milk, divided (used only to boil garlic in), water, divided (used only to boil garlic in), fresh basil leaf, lemon , juice of, extra virgin olive oil, plus extra, extra virgin olive oil, salt & freshly ground black pepper, extra virgin olive oil, fresh sage leaves, beef medallions

filet of beef , medallion, salt , to taste, black pepper, crushed, button mushrooms, cut in half, asparagus tips, blanched, tomatoes, cut in half, chopped onions, white wine, olive oil, balsamic vinegar, spring onions, basil leaves, sliced, salt , to taste, black pepper, crushed, potatoes, boiled, peeled & grated, salt , to taste, white pepper , power, parsley, chopped

beef tenderloin , medallions 2 inches thick, olive oil, divided, fresh herbs, chopped, garlic cloves, minced, salt, fresh coarse ground black pepper , to taste

pork medallions (lean and boneless), yellow onion, mushrooms, red wine vinegar, unsalted butter, minced garlic clove, apple butter, olive oil, warm water, pork gravy mix (pork flavored-just add water mix), dried parsley, fresh ground pepper, salt

lamb medallions, freshly minced garlic cloves, divided, hickory bacon salt, olive oil, seasoned bread crumbs, grated pecorino romano, bacon salt, chopped crimini mushrooms, by 15-inch sheet pan, saute pan, tongs, rubber spatula, lamb, bread crumbs and cheese

pork tenderloin , cut into medallions approx 1 . 5-inch each, olive oil, dry white wine, consomme, butter, sage leaves, minced, kosher salt & freshly ground black pepper

pancetta, pork medallions, butter, olive oil, garlic, chopped, salt and pepper, vegetable stock, crumbled gorgonzola, chopped walnuts, fresh parsley (to garnish )

irish butter such as kerrygold, softened, drained green peppercorns in brine, coarsely chopped, garlic clove, minced, freshly squeezed orange juice, honey, kosher salt, olive oil, orange zest (from 2 s), fresh sage, minced, freshly ground black pepper, juniper berries, crushed with the backside of a knife, venison medallions (each about 1/2- to 3/4-inch thick )