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Make the dough (Thermomix): Add all dry ingredients to Thermomix bowl → 5 sec / Speed 5 to combine. Add wet ingredients → 30 sec / Knead function. Scrape down, then Knead again 2 min until very elastic.
Shape & bake: Remove dough, shape into rough log (~8 in). Place on parchment-lined baking tray. Bake at 350°F (180°C) for 30 min uncovered.
Simmer in broth (Instant Pot): Cut baked log into 4 medallions. Place broth in Instant Pot. Bring to simmer using Sauté → Low. Add medallions, making sure they’re submerged. Switch to Slow Cook → Normal, 30 min with lid off. Stir occasionally. Turn off, let medallions cool in broth for a few hours or overnight.
Chill & store: Transfer medallions and ¼ cup broth (or marinade) into a sealed container. Refrigerate at least 8 hours (up to 1 week). Improves texture.
Finish & serve (Stovetop or Thermomix Varoma): Stovetop Method: Heat butter in skillet. Pan-sear medallions until browned. Deglaze with wine or broth, add Worcestershire, pepper, herbs. Serve hot. Thermomix Varoma Alternative: Place medallions in Varoma tray. Add glaze ingredients (butter, wine/broth, Worcestershire, pepper) to Thermomix bowl with 200 ml broth. Steam 20 min / Varoma temp / Speed 1. Sauce reduces in bowl, pour over medallions to serve.