Beef Medallion with Herb Roasted Potatoes, Warm Salad Greens and a Dried Morel Brandy Sauce.
This recipe was provided by professional chefs and has been scaled down from
a bulk recipe provided by a restaurant. The FN chefs have not tested this
recipe, in the proportions indicated, and therefore, we cannot make any
representation as to the results
In a large mixing bowl, toss the sliced potatoes with the olive oil and 2
tablespoons of herb mix. Season with salt and black pepper. Place potatoes on
a baking tray. Roast potatoes in preheated oven for 15 minutes, until the edges
just start to turn golden. Remove from oven and place potatoes into a glass
bowl. While still warm, toss truffle butter with the potatoes. Cover with foil and
keep warm until ready to serve.
For the medallions, coat all sides with olive oil. Sprinkle about 2 teaspoons of
herb mix per medallion on both sides. Season both sides of the medallions with
salt and black pepper. In a large skillet, sear medallions on high heat until the
outside is cooked. Remove from pan and set aside.
To make the sauce, use the same pan that the medallions were cooked in. The
leftover residue from the beef will add extra flavor. Add the butter, 1 tablespoon
of shallots, and morels. Saute for 3 minutes. Add brandy and flame off alcohol.
Pour in reserved morel water and reduce by half. Once reduced, add the veal
stock and bring to a simmer. Add the heavy cream and reduce to low heat.
Simmer for one minute. Season with salt and black pepper. Leave in pan to
maintain heat until ready to serve.
To make the warm salad greens, in a separate large saute pan with the olive oil,
saute the shallots for 2 minutes. Then add the beet greens and arugula, saute
until wilted. Remove from heat and toss in baby spinach. Season with salt and
pepper.
To plate each serving, place a portion of the potatoes in the center of the plate.
Then arrange each portion of the greens on top of the potatoes. Then place two
medallions on top of the greens, leaning against each other. Then spoon a
portion of the sauce around the potatoes, greens, and medallions. Garnish the
top of the medallions with 1 tablespoon of tomato concasse. Serve and enjoy.
Herb Mix:
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary
1/4 cup Italian flat-leaf parsley, chopped
In a small mixing bowl, combine all of the ingredients. Set aside for use with
medallions and potatoes
Preheat oven to 350 degrees F
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (646g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 436 | ||
Calories from Fat: 108 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12g | 16 % | |
Saturated Fat 4.5g | 22 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 17.8mg | 5 % | |
Sodium 405.8mg | 14 % | |
Potassium 3092.1mg | 81 % | |
Total Carbohydrate 70.2g | 21 % | |
Dietary Fiber 14.6g | 59 % | |
Sugars, other 55.6g | ||
Protein 14g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 436
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