Pepper and Tomato Medallions
Potato pizza with salami is a truly unique take on a beloved Italian dish, as it doesn't use traditional flour dough. However, the result is guaranteed to impress: the pie is delicious and flavorful. The base of the pizza is mashed potatoes.
- Tomato
- Green sweet pepper
- Salami
- Hard cheese
- Butter
- Green onions
- For the filling, remove the butter from the refrigerator about an hour beforehand. Cut the salami into small cubes. Grate the hard cheese using a fine-hole grater. Wash the green onions and dry them well with paper towels.
- Combine salami cubes, chopped green onions, and grated cheese in a bowl. Add softened butter. Mix thoroughly with a fork or spatula until smooth and thick.
- Wash and dry the vegetables. Trim the tops horizontally. Remove the seeds and membranes from the peppers. Using a tablespoon, scoop out the liquid cores and seeds from the tomatoes. Do this carefully, being careful not to damage the dense outer walls. Turn the tomatoes upside down on a paper towel for a couple of minutes to allow the excess juice to drain.
- Fill the tomatoes and peppers with the filling, packing it as tightly as possible to eliminate any air pockets. Wrap each one in foil and refrigerate for 3 hours until the filling sets.
- Just before serving, remove the stuffed peppers and tomatoes. Using a sharp knife, slice them crosswise into 7–8 mm thick medallions. Arrange on a large plate and serve.
Beef tenderloin medallions in a flavorful spice crust are a true delicacy, as tenderloin is one of the most tender and delicious cuts of beef. Medallions are rounded slices of meat made by slicing the beef tenderloin crosswise. They are cooked in a large, heavy-bottomed skillet, but the dish is especially beautiful on a grill pan. To create distinct grill marks, preheat the skillet over medium heat for 3 minutes, then brush the bottom with olive oil with a pastry brush. You can also cook in a regular large skillet; in this case, choose a heavy, thick-bottomed pan. Arrange the medallions, leaving at least 1 cm of space between them, and cook for 3 minutes on each side – this will produce tender and juicy meat, medium-rare.