Dolores Platt

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Recipe

Resin Medallion with Tatemada Sauce

Name: Resin Medallion with Tatemada Sauce
Prep time: 40 min
Cook time: 40 min
Yield: 5
Cuisine: Mexicana
Ingredients: 5 rump steaks, in medallions; to taste salt and pepper; 2 tablespoons butter, cut into cubes; to taste sauce, tatemada

10 mins

30 mins

Half

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Dolores Platt

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Prepare these delicious juicy medallions with tatemada sauce. They are very simple to prepare and have a rich butter flavor that combines perfectly with the picosita sauce.

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Ingredients

5 portions

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5 rump steaks, in medallions
to taste salt and pepper
2 tablespoons butter, cut into cubes
to taste sauce, tatemada

Preparation

Preheat the oven to 220º C / 450º F. If you do not have an iron pan, place a metal tray inside the oven.

Heat a pan over high heat. Dry the medallions and season.

When the pan is already very hot add the butter and arrange the medallions for 20 seconds on each side, seal each piece.

Place the sealed medallions in the iron pan you had inside the oven. Leave the meat inside the oven for 2 minutes on each side, to give it a medium term. For every minute more you leave the meat in the oven; the term of cooking will rise to three quarters and another minute more to well cooked.

Remove the meat from the oven and wrap in aluminum foil. Leave it to rest for 1 minute and release its juices.

While the meat lies empty the sauce tatemada in the pan where you sells the medallions; this so that the same sauce takes the flavor of the juices of the meat.

We serve the meat, on top we add tatemada sauce.