1 pound beef tenderloin (800 g) cut into medallions
Salt, black pepper, oregano, nutmeg, and garlic to taste
1 tablespoon chopped fresh thyme
As much all-purpose flour as needed
Primor oil or butter for frying
3 tablespoons soy sauce
Water as needed
Aromatic rice
1 cup cooked rice
3 tablespoons Primor oil
2 tablespoons finely chopped onion
2 cloves garlic, peeled
4 cloves
1 cinnamon stick
1 pound beef tenderloin (800 g) cut into medallions
Salt, black pepper, oregano, nutmeg, and garlic to taste
1 tablespoon chopped fresh thyme
As much all-purpose flour as needed
Primor oil or butter for frying
3 tablespoons soy sauce
Water as needed
Aromatic rice
1 cup cooked rice
3 tablespoons Primor oil
2 tablespoons finely chopped onion
2 cloves garlic, peeled
4 cloves
1 cinnamon stick
1 Season the medallions with salt, black pepper, oregano, nutmeg, and garlic to taste
After seasoning, add the thyme leaves
2 Coat the medallions in flour, just enough to give them a white color
Gently pat off any excess
3 In a skillet, heat the Primor oil or butter and sear the medallions on both sides over high heat
Flip and lower the heat to cook the other side
4 Reserve the medallions, add soy sauce to the skillet and stir until thickened, adding water as needed
Serve the medallions with the savory olive oil and aromatic rice
Aromatic rice
1 Cook the rice normally and reserve
For each cup of cooked rice, add 2 cups of water
2 In another skillet with Primor oil, sauté the onion and garlic until softened
Add the cloves and cinnamon stick as they begin to emit their characteristic aroma
Mix in the cooked rice and serve with the medallions.
