Beef Medallions with Potatoes and Mushrooms
Main Dishes • European
Description
The recipe was shared by Chef John Smith from a popular American steakhouse.
Ingredients
- Veal Tenderloin 20 oz
- Salad Potatoes 20 oz
- Herbs 0 oz
- Onion 5 oz
- Mild Chili Spice 0 oz
- Date honey 5 oz
- Soy Sauce 5 fl oz
- Barbecue sauce 20 oz
- Yakiniku sauce 0 fl oz
- Campbell's Beef Broth 10 fl oz
- Bouillon cube 0 oz
- Sugar 5 oz
- Garlic 0 oz
- Pickled Chanterelles 5 oz
- Vegetable Oil to taste
- Butter to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare the mushroom ragout. Sauté the champignon mushrooms in vegetable oil, add teriyaki sauce, and stir.
Step 2
Season with salt and pepper to taste and stir again. Cook the ragout until the mushrooms are done.
Step 3
Next, prepare the Caribbean sauce. In a saucepan, mix chili pepper, honey, soy sauce, barbecue sauce, beef broth, sugar, and finely chopped garlic.
Step 4
Place on heat and add the bouillon cube. Bring the sauce to a boil, stirring constantly, and remove from heat.
Step 5
Prepare the beef. Heat a skillet and sear the medallions for 1 minute on each side.
Step 6
Brush the meat with the Caribbean sauce.
Step 7
Place in the oven for 2 minutes at 355°F.
Step 8
Boil the potatoes until al dente and cut into wedges. Sauté in a skillet with butter and vegetable oil.
Step 9
Add the onion and mushroom ragout to the potatoes. Sauté.
Step 10
On a plate, place the potatoes with mushrooms, topped with the beef medallion.
Step 11
Season with salt and pepper to taste.
Step 12
Garnish with green onion tops and sprinkle with your favorite herbs.
Step 13
Serve.
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