Nut Crusted Beef Medallions With Beet And Onion Soubise Recipes

NUT-CRUSTED BEEF MEDALLIONS WITH BEET AND ONION SOUBISE

Steps:

• Preheat oven to 350 F (180 C).
• Grease the bottom of a shallow casserole or gratin dish with butter.
• Layer the shallots and beets on the bottom of the dish and season with salt and pepper.
• Repeat until you have 3 or 4 more layers.
• Top with 2 tbsp (25 ml) of butter and cover in foil.
• Bake for 1 hour until tender.
• Transfer the roasted onions and beets into a blender and add the red wine.
• Blend and season with salt and pepper then cover to keep warm.
• Season the beef medallions with salt and pepper.
• Add the rosemary to the flour and dredge the medallions in flour and shake off excess.
• Dip each medallion in the egg wash, then press into the mixed chopped nuts, making sure to fully cover both sides.
• In a large hot skillet, add the remaining butter, the oil and the beef medallions.
• Reduce the heat to medium and cook slowly so the nuts are toasted but not burnt.
• Turn the meat as often as necessary while cooking for 5 - 10 minutes for medium-rare fillets.
• To serve, plate some beet and onion puree and top with a beef medallion.

SOUBISE

Steps:

• Preheat oven to 300 degrees. Melt the butter in a large Dutch oven set over medium heat and, when it foams, add the onions, thyme, salt and pepper. Cook slowly for 15 to 20 minutes, stirring often and turning the heat down if it threatens to scorch the butter, until the onions are soft and translucent.
• As the onions cook, bring a small pot of water to a boil and add the rice to the pot. Cook the rice for 5 or 6 minutes, then drain it. Add the rice to the onions and stir to combine.
• Cover the Dutch oven tightly and place it in the oven. Allow to cook, undisturbed, for 35 minutes. Remove from oven and allow to sit for 30 more.
• Before serving, remove the top of the Dutch oven, stir the rice, and place over a medium-low flame to reheat. Stir in the cheese and the cream and cook, stirring occasionally, until the dish is hot. Add the parsley to serve.

HERB-CRUSTED BEEF TENDERLOIN MEDALLIONS

Steps:

• Preheat the oven to 525 degrees F (274 degrees C). Set a cooking rack in a roasting pan.
• Combine bread crumbs, olive oil, Worcestershire sauce, shallot, garlic, parsley, rosemary, thyme, Dijon, and pepper in the bowl of a food processor; pulse to a paste-like consistency.
• Spread herb paste all over the tenderloin. Tuck thinner end of the tenderloin underneath so it will cook evenly. Season with salt and pepper and place on the prepared cooking rack.
• Place in the preheated oven and reduce temperature to 375 degrees F (190 degrees C). Bake until an instant-read thermometer inserted into the center reads 135 degrees F (57 degrees C), about 45 minutes.
• Remove from the oven and let rest for about 10 minutes before slicing into medallions.

BEEF MEDALLIONS WITH CARAMELIZED PAN SAUCE

Steps:

• Season beef medallions with salt and pepper to taste and set aside.
• Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.
• Reduce heat to medium; cook and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt in the skillet until mushrooms are very well browned, about 10 minutes.
• Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.
• Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil; cook and stir until broth mixture has reduced by half, about 5 minutes.
• Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates.
• Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.
• Spoon sauce over beef and serve immediately.