Beef Medallions with Potatoes and Chanterelles
Main Dishes • European
Description
Beef Medallions with Potatoes and Chanterelles
Ingredients
- Veal Tenderloin 5 oz
- Mini vegetables 0 oz
- Vegetable Oil 0 fl oz
- Pickled Chanterelles 0 oz
- Cress salad 0 oz
- Salt 0 oz
- Ground Black Pepper 0 oz
- Port Sauce 2 tablespoons
- Butter 1 tablespoon
- Shallot 1 head
- Port Wine 1 cup
- Demi-Glace Sauce 10 oz
- Bay leaf 1 piece
- Parsley 1 bunch
- Thyme 1 sprig
Step-by-Step Guide
Step 1
For the sauce: sauté finely chopped shallots in butter until translucent, pour in port wine, add sprigs of parsley and thyme, reduce by half, add demi-glace, bring to a boil, remove from heat, strain, and cool.
Step 2
Sear the medallions in a pan until medium rare.
Step 3
Next, sauté the mini potatoes and chanterelles until golden brown. Add the chopped shallots and sauté. Season with salt and pepper.
Step 4
Arrange the potatoes on a plate, top with medallions, chanterelles, and drizzle with sauce. Garnish with cress salad.
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