📝 About This Recipe
Transport your kitchen to 19th-century Russia with this decadent 'Merchant-Style' beef, a dish traditionally served to the wealthy trading class who demanded richness and abundance. This recipe features tenderized beef medallions layered with earthy sautéed mushrooms, sweet onions, and juicy tomato slices, all blanketed under a golden, bubbly crust of mayonnaise and melted cheese. It is a quintessential 'Vtoroye Blyuda' that perfectly balances rustic comfort with aristocratic elegance.
🥗 Ingredients
The Beef Base
- 800 grams Beef Sirloin or Ribeye (cut into 4 thick steaks/medallions)
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Vegetable Oil (for searing)
The Savory Layers
- 300 grams White Button Mushrooms (thinly sliced)
- 1 large Yellow Onion (sliced into thin half-moons)
- 1 tablespoon Butter (for sautéing)
- 2 medium Beefsteak Tomato (cut into 8 thick rounds)
The Topping and Garnish
- 150 grams Russian or European Mayonnaise (high-quality, full fat)
- 200 grams Russian Cheese (or Gouda/Edam) (coarsely grated)
- 2 cloves Garlic (minced)
- 1 small bunch Fresh Dill (finely chopped for garnish)
- 1/4 teaspoon Smoked Paprika (for a touch of color)
👨🍳 Instructions
-
1
Preheat your oven to 190°C (375°F). Lightly grease a large baking dish with a small amount of oil or butter.
-
2
Prepare the beef by slicing it into steaks about 1.5 cm thick. Place them between two sheets of plastic wrap and gently pound with a meat mallet until they are even in thickness and slightly tenderized.
-
3
Season both sides of the beef medallions generously with salt and freshly cracked black pepper.
-
4
In a large skillet, heat the vegetable oil over medium-high heat. Sear the beef medallions for just 1-2 minutes per side until a golden crust forms. They should not be cooked through. Remove and set aside.
-
5
In the same skillet, melt the butter. Add the sliced onions and sauté for 5 minutes until soft and translucent.
-
6
Add the sliced mushrooms to the onions. Cook for another 7-8 minutes until the mushroom liquid has evaporated and they begin to brown beautifully.
-
7
In a small bowl, whisk together the mayonnaise and the minced garlic. This will be the moisture barrier that keeps the beef succulent.
-
8
Arrange the seared beef medallions in the prepared baking dish so they are not overlapping.
-
9
Spread a thin layer of the garlic-mayonnaise over each piece of beef.
-
10
Divide the sautéed onion and mushroom mixture evenly among the beef pieces, piling it high on top of each medallion.
-
11
Place two slices of tomato on top of each mushroom mound. Lightly season the tomatoes with a pinch of salt.
-
12
Top each stack with a generous handful of the grated cheese, then drizzle the remaining mayonnaise over the cheese to help it melt into a creamy crust.
-
13
Dust the top lightly with smoked paprika and bake in the center of the oven for 20-25 minutes, or until the cheese is bubbling and has developed deep golden spots.
-
14
Remove from the oven and let the meat rest for 5 minutes. This allows the juices to redistribute so the beef remains tender.
-
15
Garnish with a shower of fresh chopped dill and serve immediately while the cheese is molten.
💡 Chef's Tips
Always pound the beef; this breaks down the fibers and ensures 'merchant-level' tenderness. For the most authentic flavor, use a full-fat European mayonnaise rather than a 'light' version, as it stands up better to the heat. If the cheese is browning too quickly, cover the dish loosely with foil for the first 15 minutes of baking. You can substitute the beef with pork loin for a variation known as 'Meat in the French Style' (Myaso po-Frantsuzsky). Ensure the mushrooms are fully browned before layering; this concentrates their flavor and prevents the dish from becoming watery.
🍽️ Serving Suggestions
Serve alongside fluffy mashed potatoes whipped with butter and milk to soak up the juices. A side of crunchy pickled cucumbers (ogurtsy) provides a perfect acidic contrast to the rich cheese. Pair with a glass of chilled premium vodka or a robust red wine like a Saperavi. A simple salad of fresh tomatoes, cucumbers, and sour cream dressing makes a refreshing accompaniment. Serve with a thick slice of toasted rye bread to clean the plate.