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Beef Medallion with Herb Roasted Potatoes, Warm Salad Greens and a Dried Morel Brandy Sauce Recipe

Beef Medallion with Herb Roasted Potatoes, Warm Salad Greens and a Dried Morel Brandy Sauce Recipe

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Beef Medallion with Herb Roasted Potatoes, Warm Salad Greens and a Dried Morel Brandy Sauce

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Ingredients:

Serving

6 yukon gold potatoes, washed , cut into 1/8-inch round slices
1/4 cup olive oil
2 tbsp herb mix , recipe follows
salt and fresh ground black pepper
1 tbsp truffle butter (can be store bought)
8 (4-oz) beef tenderloin medallions
olive oil
6 tbsp herb mix , recipe follows
salt and fresh ground black pepper
1 tbsp butter
1 tbsp shallots, minced
1/2 cup dried morels , soaked in warm water to cover for 30 minutes, strained
1/4 cup brandy
3/4 cup veal stock
1/4 cup heavy cream
salt and fresh ground black pepper
2 tbsp olive oil
1/2 tbsp minced shallots
1 lb beet greens
1/2 lb arugula, stems removed
1 lb baby spinach
salt and black pepper
1/4 cup tomato concasse (peeled, seeded, and cut into julienned strips)
2 tbsp chopped fresh thyme leaves
2 tbsp chopped fresh rosemary
1/4 cup italian flat-leaf parsley, chopped

Directions:

Warm Salad Greens:
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.
Herb Mix:
In a small mixing bowl, combine all of the ingredients. Set aside for use with medallions and potatoes.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	385.21 Kcal (1613 kJ)
Calories from fat	251.96 Kcal
		% Daily Value*
Total Fat	28g	43%
Cholesterol	19.02mg	6%
Sodium	227.26mg	9%
Potassium	1299.91mg	28%
Total Carbs	20.29g	7%
Sugars	9.68g	39%
Dietary Fiber	7.56g	30%
Protein	8.5g	17%
Vitamin C	53.4mg	89%
Iron	6.6mg	37%
Calcium	248.8mg	25%

Amount Per 100 g
Calories	80.15 Kcal (336 kJ)
Calories from fat	52.42 Kcal
		% Daily Value*
Total Fat	5.82g	43%
Cholesterol	3.96mg	6%
Sodium	47.28mg	9%
Potassium	270.46mg	28%
Total Carbs	4.22g	7%
Sugars	2.01g	39%
Dietary Fiber	1.57g	30%
Protein	1.77g	17%
Vitamin C	11.1mg	89%
Iron	1.4mg	37%
Calcium	51.8mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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