Grilling Medallions
Wed, Jun 24, 2009
Beef Medallion
When you come to our house you get served beef. This is pretty much a given.
This weekend we had my parents up for a casual Saturday dinner. I try to theme dinners – this Saturday night was France. I served Steak Frites. The steaks were lovely perfectly portioned grilling medallions. The frites were a combo of potatoes and sweet potatoes with my secret spice mix. All accompanied by a baby romaine salad with a Caesar vinaigrette dressing. For dessert, local Stein’s Dairy Vanilla ice cream with maple syrup and fresh rhubarb from our garden.
But back to the beef…..I love grilling medallions. They give you the perfect portion size, without having to slice and serve. Serving medallions also allows me to cook to each guest’s desired doneness. Which for Saturday’s dinner was one cooked to well (mom), two cooked to medium-rare (my step-dad and husband) and mine (softly mooing or rare). Each of us got the steak we wanted in a nice little package. This is the joy of grilling medallions. They give you a steak house experience at home, without the need for a doggie bag for all those unnecessary (and sometimes excessive) leftovers. Perfectly lovely, perfectly tasty and perfectly portioned.
Here is a great video cooking lesson for grilling medallions so you can try them out yourself. If you want my secret spice recipe, I will give it to you – but I’d have to kill you afterwards.
Posted by Heather Travis.
But, do Canadian grilling medallions contain “meat glue” aka transglutaminase?
How can we tell? Meat glued together can contain 100 time the bacteria of ordinary meat.
It’s my understanding that this product is rarely, if at all, used at retail. If it was used, it would have to be listed on a label as an additive, according to Health Canada. These products are approved for use in Canada (and other parts of the world), and may be used in things like prepared fish, cheese and cream cheese products; and yogurt and frozen dairy desserts. Hope this info helps.