Crusted Beef Medallions Recipe

                                      Crusted Beef Medallions

A rich-tasting but low-fat version of a restaurant-style dish, these beef medallions are coated with a crumb mixture made from panko, coarse dried bread crumbs used in Japanese cooking. If you like, garnish the plates with tiny bouquets of fresh parsley, thyme and sage and serve with roasted Yukon Gold potatoes.


1 k beef tenderloin, sliced into portions

Crumb Mixture:

          1 cup bread crumbs
          100 g blue cheese
           cup parsley, chopped
          1 tbsp garlic, minced
          Salt and pepper to taste
          AJINIMOTO Super Seasoning


c red wine
Beef cubes, dissolved in 1 liter water,
Cornstarch and water-slurry

Cooking Procedure:
1.Process crumb mixture to fine crumbs in food processor
2.Pan sear beef to medium doneness. Arrange in heat proof platter and top with crumb mixture. Broil in oven at 450?F till golden brown. Serve with sauce.
1. Deglaze drippings from pan with wine. Add beef stock and heat till halved. Thicken with cornstarch slurry. Season with salt, pepper and AJI-NO-MOTO Super Seasoning.

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