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Medallion



A Medallion is a very small, round portion of food. The term is used particularly in reference to meat such as veal, pork or beef, which will be cut anywhere from 1 to 2 inches (2 1/2 to 5 cm) thick.

For meat, it is best to interpret the term the shape of a cut of meat, rather than indicating where on the animal the cut has come from. For instance, with beef we found at least four definitions:
  • Some say that true beef medallions are cut from the small end of the beef tenderloin, but in practice, can be from anywhere in the tenderloin
  • Some say medallions are the second best cut from the shoulder
  • We found someone referring to top sirloin medallions
  • The Embers Restaurant in Brisbane, Queensland, Australia, defines theirs as "Beef Medallion 200g yielded from the eye of the rump" [1]

We were unable to find any legal definitions for any country.

Cooking Tips

The mistake most people seem to make in cooking beef medallions is overcooking them.


Sources

Meat

Barding; Beef; Buffalo; Cap On / Cap Off; Collops; Curing; Dredging; French Trimmed; Galantine; Game; Goat; Gravy; Institutional Meat Purchase Specifications; Jacquarding; Larding; Liver; Meat Cooking Techniques; Meat Tenderization Techniques; Meatloaf; Meat; Medallion; Minced Meat; Paillards; Pâté; Pork; Poultry; Rifilature; Roasting Meat; Roasts; Safe Cooking Temperatures; Searing Meat; Self-Basting; Smoking; Snails; Steak; Stuffing; Tumbling

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Also called:

Médaillon (French); Medaglione (Italian)

Citation

Oulton, Randal. "Medallion." CooksInfo.com. Published 29 September 2010; revised 29 September 2010. Web. Accessed 12/11/2017. <http://www.cooksinfo.com/medallion>.

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