Elena UsanovaPhoto: TNTlena Usanova TV channel: “The next heroine of our show is a business woman who doesn’t have too much time for cooking. We taught her how to cook two quick and tasty dishes from simple products. ”
Beef medallions with baked eggplants
Photo: TNT channelYou will need:· Beef medallions - 2 pcs.· Eggplant - 1 pc.· Rosemary - 1 bunch· Garlic - 1 clove· Vegetable oil - 50 ml· Paprika - 5 g· Salt, pepper - to tasteFor tomato sauce:· Tomatoes - 5 pcs.· Basil - 20 g· Garlic - 1 clove· Vegetable oil - 1 tbsp.· Salt, pepper - to tasteFor cheese sauce:· Cream cheese - 200 g· Cream 22% - 1 l Garlic 1 clove Vegetable oil - 20 ml Salt - to taste Confit tomatoes for garnish: Cherry tomatoes - 1 branch Vegetable oil - 10 ml Cooking: Cut the eggplants into 1 cm thick slices and fry in a grill pan greased with vegetable oil. Also fry the beef tenderloin medallions in a separate pan. To prepare the tomato sauce, blend the tomato cores, garlic, basil and vegetable oil. Place the eggplants in a baking dish, then the medallions on top, and then the eggplants again. Pour tomato sauce over each layer. Place in the oven, preheated to 180 degrees, for 20 minutes. To prepare the cheese sauce, mix the vegetable oil, finely chopped garlic, cream and cottage cheese in a saucepan. Heat, stirring with a whisk, until the cheese melts. When serving, pour the finished eggplant medallions with cheese sauce and, if desired, add confit tomatoes. To prepare them, sprinkle the cherry tomatoes with vegetable oil and bake for 25 minutes at a temperature of 120 degrees. To make the beef medallions soft and absorb the aroma of spices, knead the fresh meat well with your hands, and add salt after frying
