Baked Italian Beef Medallions and Leeks. Cut off the green ends of the leeks off and rinse the remaining white. Then salt, pepper, and add Rosemary. Cut the cherry tomatoes in half while you let the meat cook for a couple of minutes.
Remove to platter and keep warm. This recipe uses large chunks of tender rump steak, but you can use any beef from rump to the cheaper stewing beef as this is a long, slow-cooked recipe, so is well suited to less tender cuts. Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts. You can have Baked Italian Beef Medallions and Leeks using 7 ingredients and 6 steps. Here is how you cook it.
Ingredients of Baked Italian Beef Medallions and Leeks
- You need of Leeks (2 per person).
- You need of Olive oil.
- You need of Italian Seasoning (Garlic, Rosemary, etc).
- Prepare of Sea Salt and Pepper.
- Prepare of Steak (or Pork!) Medallions.
- You need Tin of foil.
- Prepare of Shredded Parmesian (optional).
NOTE: Use herbs such as sage, thyme, rosemary, and Italian parsley. Place beef medallions on a small flat dish. Cover with plastic wrap and refrigerate overnight. Remove from refrigerator and bring to room temperature before roasting.
Baked Italian Beef Medallions and Leeks instructions
- Preheat Oven to 400F. Cut off the green ends of the leeks off and rinse the remaining white parts..
- Cut leeks in half and place them on an oiled baking pan (with rims). Drizzle olive oil and seasoning over them, and then lightly cover them with tinfoil..
- Place the pan in the oven, and adjust the temperature to 300F. Set a timer to 1.5 hours and wait..
- Once the timer sounds, uncover the leeks, and turn them over (flat side up). Place the meat Medallions on the pan next the leeks, sprinkle seasoning over them, and place back in oven..
- Set oven back to 400F, and set another timer for 15-20 min..
- Once this timer sounds, pull em out and serve the leeks and beef on plates. Sprinkle the shredded parmesian over each plate, and then don't forget to savor every bite!.
Do not over cook the meat. The Beef Industry has recently started cutting the 'beef medallion cut' in the last two years. It is the second best cut after the beef tenderloin. The tenderloin comes from the T-bone the small portion from inside the bone and the medallion comes from a shoulder cut. Immediately remove from heat and reserve for service.