Medaglioni de Mole Negro

Ingredients

In this adaptation of Medaglioni alla Rossini to Oaxacan cuisine, the main difference lies in the sauce. Instead of the traditional Italian sauce, we use Oaxacan black mole sauce, which is known for its rich and complex flavors. The mole sauce is made with a variety of ingredients including chilies, chocolate, spices, and nuts, giving it a distinct taste that is unique to Oaxacan cuisine. Additionally, the cooking techniques and spices used in this recipe are specific to Oaxacan culinary traditions. We alse have the original recipe for Medaglioni alla Rossini, so you can check it out.

• 4 beef tenderloin medallions (about 6 oz each) (113g) 4 beef tenderloin medallions (about 6 oz each) (113g)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 2 cups Oaxacan black mole sauce (470ml) 2 cups Oaxacan black mole sauce (470ml)
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Season the beef medallions with salt and pepper on both sides.
3. 3.
   Heat the vegetable oil in a skillet over medium-high heat.
4. 4.
   Sear the beef medallions for 2-3 minutes on each side until browned.
5. 5.
   Transfer the medallions to a baking dish and pour the Oaxacan black mole sauce over them.
6. 6.
   Cover the baking dish with foil and bake for 15-20 minutes, or until the beef is cooked to your desired level of doneness.
7. 7.
   Remove the foil and let the medallions rest for a few minutes before serving.
8. 8.
   Serve the medallions with additional Oaxacan black mole sauce on the side.

Treat your ingredients with care...

• Beef medallions — For the best results, choose tender cuts of beef such as filet mignon or beef tenderloin. Make sure to let the medallions come to room temperature before cooking to ensure even cooking.

Tips & Tricks

• If you can't find Oaxacan black mole sauce, you can make your own by following traditional recipes or look for pre-made mole paste in specialty stores.
• Adjust the spiciness of the dish by adding more or less chili to the mole sauce.
• Serve the medallions with traditional Oaxacan sides like rice, beans, and tortillas for a complete meal.
• Make extra mole sauce and freeze it for future use.

Serving advice

Serve the Medaglioni de Mole Negro on a warm plate, drizzling extra mole sauce over the beef medallions. Garnish with fresh cilantro leaves for a pop of color. Accompany the dish with traditional Oaxacan sides like rice, beans, and warm tortillas.

Presentation advice

Arrange the beef medallions in the center of the plate, spooning the mole sauce generously over them. Place a small mound of rice and beans on one side and stack warm tortillas on the other. Garnish with fresh cilantro leaves for an added touch of freshness.