Veal medallions is a popular dish in the cuisine of Chicago and has as a main ingredient medallions or otherwise known as tenderloin steak. This represents a cut of beef taken from the tenderloin, or psoas major of the beef carcass, usually a steer or heifer. In French this cut is called filet de bœuf. This dish is considered as having a Mexican-French fusion, and is often found in Mexican and French restaurants from Chicago. This dish is rather easy to prepare and is known to have several recipes. One of these recipes calls for the meat to be flattened with a meat tenderizer, then covered with flour and dipped into egg batter. After being sauteed, the veal medallions are let to simmer in butter and lemon juice for a while. Other recipes may allow for the veal to be cooked without using flour and eggs. The veal medallions represent a great dish to be served with pasta, rice or mashed potatoes.
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Filet mignon, en.wikipedia.org
MEDALLION OF VEAL FRANCAISE, www.cooks.com
Pan-Seared Veal Medallions with French Morels Recipe, recipes.epicurean.com