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.

CHARRED BEEF MEDALLIONS WITH POBLANO-MARGARITA SAUCE

Steps:

• Heat the olive oil and butter in a saute pan over medium heat, season the beef medallions with salt and pepper, and add to the hot pan. Turn the heat up to high and char both sides of the beef well. To keep the beef rare to medium rare, cook quickly, turning once only after the beef has browned on the first side.
• Remove the beef from the pan, place on a warm platter, and set aside.
• Add the diced onions and poblano peppers to the saute pan, evenly spread out and cook till wilted. Add the cumin and combine well to toast the spice again.
• Working carefully away from the flame, add the tequila to the pan, deglaze the pan by swirling the tequila and set back over low heat to reduce.
• Add the lime juice and reduce to almost dry before adding the veal stock. Reduce the stock by half over high heat and add the orange liquor and fresh orange zest. Cook for 2 minutes and then add the heavy cream. Do not allow to boil but gently simmer for 2 minutes before adding the salt and pepper.
• Serve the beef on a bed of sauce with corn pudding on the side.

MOROCCAN-SPICED BEEF MEDALLIONS

Steps:

• Preheat oven to 400°F. To make rub, grind the first three ingredients in a coffee grinder, in a food processor or with a mortar and pestle; mix with sugar and salt. Thoroughly rub mix onto each fillet; set aside 5 minutes. Add oil to a large, oven-safe skillet and heat over medium-high. Sear fillets 1 minute on each side or until browned. Transfer to oven and cook 5 to 10 minutes, depending on doneness.

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.

BEEF MEDALLIONS IN RED WINE SAUCE

Steps:

• Cut tenderloin crosswise into 12 equal rounds. Pound beef rounds to flatten to generous 1/4-inch-thick medallions. Season lightly with salt and pepper.
• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches, sauté beef in skillet until brown on outside but still pink in center, about 2 minutes per side. Transfer beef to plate. Add remaining butter to same skillet. Add garlic, shallots and thyme; sauté until tender, about 3 minutes. Add flour; stir 1 minute. Add broth and wine. Boil until sauce thickens and is reduced to 1 1/4 cups, stirring occasionally, about 12 minutes. Return beef and any collected juices to sauce in skillet; heat through, about 1 minute. Transfer beef to plates, Spoon sauce over.

BEEF TENDERLOIN MEDALLIONS WITH RED WINE REDUCTION

Steps:

• Rub each side of the tenderloin with the garlic powder, kosher salt, pepper, and herbs. Set aside for 30 minutes. Just prior to grilling, drizzle the tenderloin all over with the olive oil, evenly coating it.
• Preheat the oven to 400°F.
• Prepare your grill by scraping it, oiling it, and heating it to high.
• When the grill is as hot as possible, place the tenderloin in the center. If you are using a charcoal grill, place the tenderloin on the grill directly over the hot coals. Sear each side for 1 minute, moving the meat to a new spot on the grill each time you turn it. Cook each side of the tenderloin just long enough to sear it, not cook it through.
• Remove the tenderloin from the grill and place it on a baking sheet. Roast it in the oven for 20 to 25 minutes for medium-rare. A meat thermometer inserted in the thickest part of the meat should read 115˚F. Remove the meat from the oven, transfer it to a cutting board, and let it rest for 10 to 15 minutes before slicing.
• To serve, slice the tenderloin into 1/2- to 1-inch medallions. Divide the medallions among 4 plates and sprinkle with sea salt and pepper. Drizzle the red wine reduction on top.
• In a large saucepan, combine the chicken stock, wine, port, thyme, rosemary, onion, carrot, and apple. Bring to a boil, reduce the heat to low, and simmer for 30 minutes.
• Strain the mixture, discarding the solids. Return the liquid to the pan, increase the heat to high, and boil for 30 minutes. Reduce the heat to medium-low and simmer until the liquid reduces to 1/2 cup, about 20 minutes. Watch the sauce carefully; it can burn if it is reduced too much.
• Remove the pan from the heat. Add the butter and whisk until it is melted, about 1 minute. Taste and add salt and pepper as needed. If the sauce tastes sharp, add a pinch of sugar.
• The tenderloin can be seared on the grill several hours before cooking it. For dinner parties, sear the tenderloin before the party and then finish it in the oven.

BEEF MEDALLIONS WITH COGNAC SAUCE

Steps:

• Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots and sauté until tender, about 4 minutes. Add brown sugar; stir 1 minute. Add chicken broth, beef broth and Cognac. Simmer until sauce is reduced to 1/2 cup, about 20 minutes. Add cream. (Can be made 1 day ahead. Cover; chill.)
• Sprinkle steaks with salt and pepper. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for rare. Transfer steaks to plates. Add sauce to skillet; bring to boil, scraping up any browned bits. Season to taste with salt and pepper.
• Slice steaks; fan slices on plates. Top with sauce and garnish with chives.

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.