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 channel· Beef medallions - 2 pcs · Eggplant - 1 pc · Rosemary - 1 bunch · Garlic - 1 clove · Vegetable oil - 50 ml · Paprika - 5 g · Salt, pepper - to taste For tomato sauce: · Tomatoes - 5 pcs. · Basil - 20 g · Garlic - 1 clove · Vegetable oil - 1 tbsp. L. Salt, pepper - to taste For 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 plates and fry in a grill pan greased with vegetable oil. Also fry the beef tenderloin medallions in a separate pan. For tomato sauce, punch the core of tomatoes, garlic, basil and vegetable oil into Put the eggplants in a baking dish, on them - medallions and then again the eggplants. Pour tomato sauce over each layer. Put in the oven, preheated to 180 degrees, for 20 minutes. To prepare cheese sauce in a saucepan, combine vegetable oil, finely chopped garlic, cream and curd cheese. Warm up, stirring with a whisk, until the cheese is melted. When serving, pour the prepared eggplant medallions with cheese sauce and, if desired, add confit tomatoes. To prepare them, cherry tomatoes need to be sprinkled with vegetable oil and baked 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 salt after frying
