The winning team was comprised of members from Denver, Washington, North Dakota, Kansas, Tennessee, and California.

It might have been freezing in Denver during the recent National Cattlemen’s Beef Association annual convention, but the Beef Innovation’s Group sponsored a very heated recipe cook off between state representatives. The contest called for Double R Ranch Co. tenderloin medallions as the basic ingredient and each team prepared a different recipe.  The winning recipe not only tastes great, but it can be prepared quickly for dinners on the go.  Great job Brown Team!           

Medallions with Peanut Sauce

Plate presentation was taken seriously by the winning team.

1-1/2 pounds Medallions
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
1 package (16 ounces) frozen Asian vegetable blend
1/4 cup water
3 cups hot cooked thin noodles (such as vermicelli, Chinese noodles, rice noodles)
3/4 cup prepared peanut sauce
1/4 cup roasted peanuts, chopped (optional)


  1. Combine red and black peppers; press evenly onto beef medallions. Heat large nonstick skillet over medium heat until hot. Heat 1 teaspoon oil in skillet over  medium heat until hot.  Place 1/2 of beef in skillet; cook about 5 to 6 minutes for medium rare to medium doneness, turning occasionally.  Remove; keep warm.  Repeat with remaining beef adding oil if needed.

  2. Add frozen vegetables and water to skillet; bring to a boil. Reduce heat to medium; cover and cook 5 to 7 minutes or until crisp-tender. Add noodles and peanut sauce; toss to coat. Cook until heated through, stirring occasionally.

3.   Serve over noodle mixture. Top with peanuts, if desired.

Makes 6 servings

Funded by the Beef Checkoff  


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