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Beef medallions Marsala with prosciutto and Gruyère https://www.metro.ca/userfiles/image/recipes/medaillons-bœuf-grilrouge-gruyere-marsala-5332.jpg PT20M PT20M PT40M
Preheat oven to 400°F (200°C).Butterfly medallions (slice horizontally and lay open like a book).Flatten the butterflied medallions to the thickness of scaloppini.Dredge and season scaloppini.In a skillet, heat oil and butter over medium heat.Brown scaloppini on both sides and transfer to a baking sheet.Deglaze skillet with Marsala and pour pan juices over scaloppini.Top scaloppini with prosciutto and Gruyère slices.Sprinkle with grated Parmesan and pop into the oven to melt cheese.
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4 x 5 oz (4 x 150 g) sirloin medallions To taste salt and pepper 2 Tbsp. (30 mL) flour 3 Tbsp. (45 mL) extra virgin olive oil 1 Tbsp. (15 mL) butter 1/4 cup (60 mL) Marsala wine 4 slices prosciutto 4 slices Gruyère 2 Tbsp. (20 mL) grated fresh Parmesan
Beef medallions Marsala with prosciutto and Gruyère

Beef medallions Marsala with prosciutto and Gruyère

Rate this recipe
3 Votes
4
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 x 5 oz
    (4 x 150 g)
    sirloin medallions

  • To taste salt and pepper
  • 2 Tbsp.
    (30 mL)
    flour
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    GOLDEN TEMPLE ATTA

    GOLDEN TEMPLE ATTA

    $15.99 ea.

    9.07 kg, SELECTED VARIETIES


  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
  • 1 Tbsp.
    (15 mL)
    butter
  • 1/4 cup
    (60 mL)
    Marsala wine
  • 4
    slices prosciutto
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    IRRESISTIBLES ARTISAN PROSCIUTTO, ANTIPASTO MISTO OR SLICED DELI MEAT

    IRRESISTIBLES ARTISAN PROSCIUTTO, ANTIPASTO MISTO OR SLICED DELI MEAT

    $7.49 ea.

    100 - 200 g


    IRRESISTIBLES ARTISAN PROSCIUTTO, ANTIPASTO MISTO OR SLICED DELI MEAT

    IRRESISTIBLES ARTISAN PROSCIUTTO, ANTIPASTO MISTO OR SLICED DELI MEAT

    $7.49 ea.

    100 - 200 g


  • 4
    slices Gruyère
  • 2 Tbsp.
    (20 mL)
    grated fresh Parmesan
Imprimer ma sélection

Preparation

Preheat oven to 400°F (200°C).

Butterfly medallions (slice horizontally and lay open like a book).

Flatten the butterflied medallions to the thickness of scaloppini.

Dredge and season scaloppini.

In a skillet, heat oil and butter over medium heat.

Brown scaloppini on both sides and transfer to a baking sheet.

Deglaze skillet with Marsala and pour pan juices over scaloppini.

Top scaloppini with prosciutto and Gruyère slices.

Sprinkle with grated Parmesan and pop into the oven to melt cheese.

Source : Académie Culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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