Beef Medallions with Potatoes and Chanterelles
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
15
🍽️ Servings
2
Description
Beef Medallions with Potatoes and Chanterelles
Ingredients
- Veal Tenderloin - 5.3 oz
- Mini vegetables - 1.8 oz
- Vegetable Oil - 1 fl oz
- Pickled Chanterelles - 1.8 oz
- Cress salad - 0.1 oz
- Salt - 0.1 oz
- Ground Black Pepper - 0 oz
- Port Sauce - 2 tablespoons
- Butter - 1 tablespoon
- Shallot - 1 head
- Port Wine - 1 cup
- Demi-Glace Sauce - 10.6 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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