Pan Roasted Beef Medallions Recipes

Steps:

• Preheat oven to 350 degrees F.
• 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.
• In a small mixing bowl, combine all of the ingredients.

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.

Steps:

• Start by cutting the tenderloin into 6 equal pieces, then flatten each piece using a mallet or heavy weight until each piece is 1/4 inch thick.
• Season with the salt and pepper.
• In a medium skillet, melt a tablespooon of butter over med-high heat.
• Add the beef, in batches if necessary, and saute until outside is brown but inside is still very pink, about 2 minutes on each side.
• After browning remove each tenderloin from pan and keep warm.
• Add remaining butter to skillet, and when melted, add mushrooms and shallots.
• Saute until tender, about 10 minutes. Sprinkle the sugar over the mixture, and cook until deep brown, about 4 minutes longer.
• Add vinegar, garlic, herbs, and flour and stir one minute, until liquid is absorbed.
• Add broth and wine, and bring to a boil.
• Cook until liquid is thickened and reduced to about 1/2 cup.
• Return beef to the pan, and heat through, about 1 minute.
• Arrange beef on plate and spoon sauce and mushrooms over.

Steps:

• California Golden Raisin Relish:.
• Place golden raisins, sugar, vinegar, red onions, water and a sachet consisting of 1 star anise, a 1-inch piece of cinnamon stick, 6 allspice berries, 10 black peppercorns and 2 whole cloves in a 10-inch pot.
• Bring to a simmer over low heat.
• Cover and continue to cook for 10 minutes.
• Remove cover and reduce liquid until dry.
• Be careful not to burn.
• Remove from heat, let cool and mix in remaining ingredients.
• Red Wine Sauce:.
• In a medium saucepan, bring wine, vegetables, parsley, thyme, bay leaves and garlic to a simmer.
• Simmer until almost all the liquid has evaporated.
• Add peppercorns and veal stock and simmer for another 10 to 15 minutes, or until stock is reduced to a sauce consistency (about 1 cup).
• Strain through a fine-mesh strainer into a small saucepan.
• This sauce can be refrigerated for 2 to 3 days.
• Yukon Gold Potato Purée:.
• Put the potatoes in a large pot and cover with cold water, twice the volume of the potatoes.
• Bring to a slow simmer; cook until potatoes can be pierced with a knife with no resistance.
• While potatoes are still hot, peel and then press them through a potato ricer into a heavy-bottomed saucepan and begin to incorporate the hot cream and butter.
• Whisk well; season potatoes with salt and pepper.
• Keep warm.
• Beef Medallions:.
• Heat canola oil in a large saucepan until smoking.
• Season beef with salt and pepper.
• Working in batches, pan-roast medallions on each side until browned, about 2 minutes per side for medium rare (145°F).
• It is important not to crowd meat in pan or it will steam not pan roast.
• Remove meat from pan and reserve in a warm area.
• To Serve:.
• Heat 8 dinner plates.
• Evenly divide potato purée in center of each plate.
• Portion raisin relish evenly on top of each beef medallion.
• Carefully lift each medallion and position it on top of the purée.
• Spoon red wine sauce around each plate and garnish with a sprig of chervil.

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.

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.