These Bief Medallions will amaze the "meat & potato" people in your life. Whether it's a formal sit down dinner or a backyard cookout, your guests will be bewildered by your culinary achievement when you serve up our vegan beef medallions.
Prep Time: 1440 Completion Time: 1440 Serving Size: 4
1+½ cup vital wheat gluten
2 T porcini mushroom powder
4 tsp onion powder
2 tsp garlic powder
½ tsp ground white pepper
1 cup water
3 T No Beef Bouillon
2 T olive oil
2 tsp Worcestershire Sauce
1 tsp Gravy Master brand browning liquid
12 cups No Beef Bouillon broth
2 T red wine
2 tsp Worcestershire Sauce
1/2 tsp fine herb blend
1/4 tsp black cracked pepper
2 T Buttery Spread
Preheat the oven to 350 degrees
In a large mixing bowl, combine the vital wheat gluten, mushroom powder, onion powder, garlic powder and white pepper.
In a separate bowl, whisk together 1 cup of water, the No Beef Bouillon, olive oil, Worcestershire Sauce and Browning Liquid. Now pour this mixture into the dry ingredients and combine thoroughly using a pastry cutting knife. Work ingredients until a dough has formed and you are able to finish kneading by hand.
Remove the dough from the bowl and onto a clean counter top. Vigorously knead dough with your palms until it is super stretchy. Continue to knead and stretch the dough until it doesn't tear. Place dough back on your work surface and roll it up into a lumpy log. Repeat the kneading, stretching and rolling until the dough doesn't tear when stretched.
Now, stretch and roll the dough into a lumpy log one last time, approximately a ft. long. Do not try to smooth out the surface, the lumps and bumps will produce a more natural appearance. Using the pastry cutting knife, divide the log into 4 pieces, approximately 2 inches thick. Place each of the four Bief Medallion, cut side down, on a sheet of parchment paper. Now using your palm, press them into 1 inch thick rounds.
Transfer the parchment paper with the Bief Medallions on it, to an oven safe cooling rack and place in the middle of the oven and bake uncovered for 30 minutes.
Prepare the 12 cups of No Beef broth and bring to a boil. Gently add the prebaked Bief Medallions to the broth, and reduce the heat to medium low.
"Simmer" the Bief Medallions uncovered for 30 minutes flipping periodically. Be sure not to boil or allow to sit stagnate.
Remove Bief Medallions from the broth and place in a container with a lid. Cover Medallions with the hot broth and allow to cool to room temperature. Put the lid on the container, place in the refrigerate and allow to marinate for 5 days.
When the Bief Medallions are finished marinating in the refrigerator, they can be cooked immediately or frozen without the broth for later use. The broth can also be frozen separately for later use to make soups and gravy.
To prepare the Bief Medallions for serving, remove from the refrigerator or freezer (if frozen, allow to thaw).
In a small bowl, combine the red wine, Worcestershire sauce, fine herbs and cracked pepper.
In a large skillet, melt the Buttery Spread over medium heat until hot. Now sear the Bief Medallions, turning often until browned on both sides. Add the wine mixture and continue turning and searing the Bief Medallions until the wine mixture has evaporated and the medallions are left rosy and browned.
Remove from heat, serve with your favorite sides and enjoy!
Bief Medallions can also be broiled or grilled. Just brush the Bief Medallions with olive oil first.
Brush Medallions with olive oil, then rub with your favorite seasoning blend and toss on the grill.
A cooling rack is not necessary but highly recommended.