Medallions of beef

Beef medallions are small, rounded portions of beef, typically cut from tender cuts such as the loin (sirloin) or fillet. Due to their size and shape, medallions allow for quick and even cooking, making them ideal for recipes that require juicy and tender meat, such as stir-fries, grilling, or pan-searing.

Origin: The technique of cutting meat into medallions comes from European, particularly French, cuisine, where filet mignon and other similar cuts are presented in this way to enhance their texture and flavor. In Latin America, this presentation has been widely adopted due to its versatility and ease of preparation.

Properties: Beef medallions are an excellent source of high-quality protein, iron, zinc, and B-complex vitamins, especially B12. Being lean cuts, they have a moderate to low fat content, making them a nutritious and suitable option for balanced diets.

Synonyms in Spanish from Latin America: depending on the region, beef medallions may be known simply as "bifes" (Argentina, Uruguay), "bistecs" or small "filetes" (Mexico, Central America), or "trozos" or "porciones" de carne de res. However, the term beef medallions is widely recognized and used in menus and recipes to describe small, round, and tender cuts.