Recipe for Beef Medallions with Shrimp
Hello! We are going to prepare some beef medallions with shrimp, an ideal main course for those who enjoy the perfect combination of beef y seafood. This recipe fuses fresh and delicate flavors to offer you a succulent and balanced result, perfect for impressing at any meal.
- Recipe for Beef Medallions with Shrimp
- Preparation time
- Ingredients for Beef Medallions with Shrimp
- Utensils we will use
- How to Make Beef Medallions with Shrimp Step by Step
- Nutritional Information for Beef Medallions with Shrimp
- 5 Keys to Making Your Beef Medallions with Shrimp Perfect
- When is it Ideal to Enjoy Beef Medallions with Shrimp?
- Comparative Table of Medallions with Similar Versions
- Share your experience
- Culinary glossary
Preparation time
Organize your time so that each step is carried out calmly and the result is the best.
- Preparation: 30 minutes
- Cooking: 15 minutes
- Total: 45 minutes
- Servings: 4
- Difficulty: Intermediate
Ingredients for Beef Medallions with Shrimp
For the Beef Medallions
- 800 g of beef tenderloin in medallions (4 pieces of 200 g each)
- Salt to taste
- Black pepper to taste
- Vegetable oil for cooking
For the Filling and Shrimp Accompaniments
- 200 g large shrimp, peeled and deveined
- 1 clove of garlic, finely chopped
- Juice of 1 lemon
- Salt and pepper for seasoning
- 2 tablespoons of cooking cream
- 2 eggs (used to bind the shrimp paste)
- Optional: fresh chopped herbs (cilantro or parsley)
If you can't find fresh shrimp, you can use well-thawed frozen shrimp. The important thing is to drain off any excess water well to prevent the mixture from becoming watery.
Utensils we will use
- Medium frying pan
- Sharp knife
- Cutting board
- Large bowl
- Blender or food processor (if you don't have one, you can finely chop the shrimp by hand)
- Dish for assembling the medallions (you can use a plating ring, glass, or cup of similar size)
- Wooden spoon or spatula
- Plates for resting the meat
How to Make Beef Medallions with Shrimp Step by Step
Preparation of the Shrimp Filling
- Marinate the shrimp: Wash the shrimp well and place them in a bowl. Add the lemon juice, a pinch of salt and pepper, and the chopped garlic. Let the mixture rest for at least 15 minutes so that the flavors infuse. This marinade softens the flavor and adds freshness that complements the meat.
- Process the shrimp: Place half of the marinated shrimp in the food processor along with the cream and eggs. Grind until a fine and homogeneous paste is obtained. If you don't have a food processor, chop them as finely as possible and mix with cream and egg manually. This paste helps bind the whole shrimp to form a stable filling.
- Mix the filling: Incorporate the paste into the rest of the whole shrimp you reserved. This way, you will have a mixture with texture, ideal for assembling the medallions.
Preparation and Searing of the Beef Medallions
- Prepare the medallions: Season the beef medallions with salt and pepper on both sides. This step is key to enhancing the fine flavor of the meat. You can leave the meat at room temperature for about 10 minutes before cooking for better results.
- Assemble the stuffed medallions: Place a plating ring or glass on a platter, put a base of the shrimp mixture and form a compact medallion. Then, cover with a beef medallion. Carefully remove the ring or glass to form a single stuffed block. If you don't have rings, assemble the medallion directly on a platter by pressing the mixture and covering it with the meat.
- Cook the medallions: Heat oil in a skillet over medium-high heat. Place the medallions and cook for 4 to 6 minutes per side, depending on the thickness, until the meat is browned on the outside and at the desired doneness on the inside. The sign to flip them is when they easily detach from the pan.
To finish and serve
Once cooked, let the medallions rest for a few minutes so that the juices redistribute. This will prevent all the moisture from escaping when cutting the meat. Serve hot, accompanied by light sauces or a creamy sauce, thus enhancing the flavors of the main dish. It is advisable to combine with mild side dishes such as mashed potatoes or steamed vegetables, to balance the intensity. To expand on side dish ideas, you can visit this mushroom in béchamel sauce recipe, which goes very well with medallions in general.
Nutritional Information for Beef Medallions with Shrimp
- Calories: 450 kcal
- Proteins: 45 g
- Fats: 20 g
- Carbohydrates: 6 g
- Fiber: 1 g
*Values are approximate estimates per serving.
5 Keys to Making Your Beef Medallions with Shrimp Perfect
1. Meat temperature: Do not cook the meat directly from the refrigerator; let it reach room temperature for even cooking and to prevent it from being raw inside or burnt outside.
2. Neatness in assembly: For the medallions to keep their shape, it's important that the shrimp mixture is well bound with the cream and egg, and that you press firmly when assembling.
3. Use of rings: Mounting rings are ideal for shaping, but if you don't have them, a wide-rimmed glass also works. The key is to compact well so that it doesn't fall apart when cooking.
4. Cooking over controlled heat: Use medium-high heat to brown well without burning, flipping when you notice the meat detaches itself from the pan.
5. Rest after cooking: Waiting a few minutes after removing from the heat allows the internal juices to distribute, maintaining juiciness and better texture.
When is it Ideal to Enjoy Beef Medallions with Shrimp?
This dish is ideal for home celebrations where you want to offer a main course with a special touch of the Mexican cuisine and combined seafood. Perfect for family dinners or gatherings where the side dishes tender and the sauces creamy harmonize well, providing a balance between beef and seafood. Its quick preparation also makes it adaptable for a special weekday or Sunday meal, without overcomplicating things in the kitchen.
Comparative Table of Medallions with Similar Versions
| Recipe | Key ingredients | Difference/advantage |
|---|---|---|
| Beef medallions with shrimp | Beef, fresh shrimp, cream, egg | Combines surf and turf in a single dish with seafood filling, balancing flavors |
| Beef loin in red wine and rosemary sauce | Beef loin, red wine, rosemary, beef broth | Aromatic sauce with herbal touch, ideal for classic palates |
| Pork medallions in diabla sauce | Pork medallions, spicy diabla sauce | Spicy dish that highlights Mexican spices |
| Pepper steak | Beef, black pepper, cream | Easy and classic, with powerful pepper flavor |
| Pork loin with apple puree and mustard and honey sauce | Pork loin, apple puree, sweet sauce | Citrusy and sweet, ideal for accompanying mild meats |
| Shredded Beef Patties | Shredded meat, spices, breadcrumbs | Different texture, ideal as a casual and economical option |
| Beet and smoked tuna ceviche | Beet, smoked tuna, citrus | Fresh and light seafood-based option, without red meat |
Share your experience
Cooking is for experimenting and sharing. Leave your comment and tell us your own details about how your beef medallions with shrimp turned out! Did you try any variations or different accompaniments? Your experience helps enrich the community.
Culinary glossary
- Marinate: Let food rest in a liquid with seasonings to improve flavor and texture.
- Process: Crush ingredients to achieve a homogeneous mixture, using a blender or chopper.
- Plating ring: Circle-shaped tool for shaping food; can be replaced with a glass or cup.
- Sear: Cooking the surface of meat at high temperature to brown it and retain the juices.
- Rest: Allowing cooked meat to rest off the heat so that the internal juices redistribute.
