Loin medallions are oval cuts of the eye of the loin with the fat trimmed, producing a lean tender cut. Perfect for quick cooking midweek.
What does it look like
The trick for a tender and juicy medallion is not to overcook it. A nice technique is the tenderise, sear and bake method.
Tenderise: Tenderise the meat between cling film and flatten it with a rolling pin, or bottom of a pan before cooking. It is important to achieve a thickness of 1cm to avoid over or undercooking it.
Sear: Fry on one side over a medium heat for 3 minutes
Bake: Turn the medallions over and then oven bake for 6-8 minutes at 180°C, 160°C Fan, Gas Mark 4
Rest: Allow the meat to rest for a couple of minutes after cooking and ensure juices run clear
A quick 10 minute marinade with a pre-bought seasoning and vegetable oil can also help tenderise the meat before cooking.