Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
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.
4
3 3 4 1
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
    You might like:

    Flyer Deals  (4)
    FRESH CHICKEN THIGHS VALUE PACK

    FRESH CHICKEN THIGHS VALUE PACK

    $4.44 /lb

    BONELESS SKINLESS 9.79/kg


    PLATINUM GRILL PERFECT PORK PORK SHOULDER BLADE CHOPS VALUE PACK

    PLATINUM GRILL PERFECT PORK PORK SHOULDER BLADE CHOPS VALUE PACK

    $3.99 /lb

    8.80/kg


    BONELESS STUFFED PORK LOIN ROAST, CHOPS OR PINWHEELS

    BONELESS STUFFED PORK LOIN ROAST, CHOPS OR PINWHEELS

    $3.99 /lb

    CENTRE CUT, SELECTED VARIETIES $8.80/kg


    BONELESS PORK SIRLOIN CHOPS VALUE PACK

    BONELESS PORK SIRLOIN CHOPS VALUE PACK

    $5.99 /lb

    13.21/kg



  • 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
    You might like:

    Flyer Deals  (4)
    KRAFT DINNER ORGANIC MAC & CHEESE

    KRAFT DINNER ORGANIC MAC & CHEESE

    2 for $4.00

    SELECTED SIZES, SELECTED VARIETIES OR 2.89 EA.


    BABYBEL OR THE LAUGHING COW CHEESE

    BABYBEL OR THE LAUGHING COW CHEESE

    $7.99 ea.

    240 - 400 g SELECTED VARIETIES


    GAY LEA COTTAGE CHEESE

    GAY LEA COTTAGE CHEESE

    $3.49 ea.

    4 X 100 - 113 g, 450 - 500 g SELECTED VARIETIES


    BLACK DIAMOND CHEESTRINGS

    BLACK DIAMOND CHEESTRINGS

    $10.99 ea.

    588 g SELECTED VARIETIES


  • 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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.