Baked Italian Beef Medallions and Leeks. Place the meat Medallions on the pan next the leeks, sprinkle seasoning over them, and place back in oven. Once this timer sounds, pull em out and serve the leeks and beef on plates. Looking for the perfect Baked Italian Beef Medallions and Leeks recipe? look no further!
Baked Italian Beef Medallions and Leeks Jump to: Recipe Weight Loss Tips Before you jump to Baked Italian Beef Medallions and Leeks recipe, you may want to read this short. Cover with plastic wrap and refrigerate overnight. Remove from refrigerator and bring to room temperature before roasting. You can cook Baked Italian Beef Medallions and Leeks using 7 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Baked Italian Beef Medallions and Leeks
- It’s of Leeks (2 per person).
- It’s of Olive oil.
- You need of Italian Seasoning (Garlic, Rosemary, etc).
- You need of Sea Salt and Pepper.
- It’s of Steak (or Pork!) Medallions.
- It’s Tin of foil.
- It’s of Shredded Parmesian (optional).
Bring to the boil and cook for five minutes, then add the butter and stir in to melt. To serve, place the creamy leeks. Season lightly with salt and pepper. Full of savory ground beef and vegetables and topped with a tangy soy-ketchup glaze, these mini meatloaves bake up tender and delicious along roasted red potatoes, Brussels sprouts, and leeks.
Baked Italian Beef Medallions and Leeks step by step
- 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!.
After browning remove each tenderloin from pan and keep warm. Add remaining butter to skillet, and when melted, add mushrooms and shallots. Beef, leeks, and mushrooms complement each other with earthy and comforting flavors. The addition of red wine helps tenderize the meat and pairs wonderfully with the beef flavor. Use a good quality wine, one that you'd drink by the glass.