Mushroom-Crusted Beef Medallions
Ingredients
- For the onions
- 300 grams red onions
- 2 Tbsps vegetable oil
- 1 Tbsp honey
- 300 milliliters dry Red wine
- 100 milliliters Red wine vinegar
- 1 generous pinch Ground clove
- ½ tsp dried thyme
- salt
- freshly ground peppers
- balsamic vinegar (as desired)
- For the beef
- 150 grams fresh Porcini mushroom
- 2 Tbsps butter
- 50 grams fresh, crumbled Sago
- 50 grams roasted, chopped Sago
- 4 Tbsps mixed, chopped Fresh herbs (parsley, thyme, sage, basil)
- 4 Beef medallions (ready to cook, each around 160-180 grams or 6 ounces, center-cut)
- 2 Tbsps vegetable oil
- For serving
- 600 grams small Boiled potato (from the day before)
- 20 grams clarified butter
- 2 Tbsps scallions (for sprinkling)
- 4 sprigs thyme (for garnish)
Preparation steps
For the onions: Peel and dice onions. Heat oil in a pan and cook onions. Add honey, red wine, red wine vinegar, spices and herbs. Simmer over low heat for about 45 minutes. Add hot water when needed. Season with salt, pepper and balsamic vinegar.
For the beef: Preheat the oven to 140°C (approximately 285°F). Rinse and mince mushrooms. Heat 1 tablespoon butter in a pan and cook mushrooms until liquid evaporates. Add white bread cubes, herbs and 1 tablespoon butter and mix well.
Rinse beef, pat dry and flatten slightly. Heat oil in a pan and sear beef on both sides. Season with salt and pepper and bake in preheated oven for 10-20 minutes, depending on desired degree of doneness. Top beef with mushroom mixture, place under broiler for 5 minutes, until golden brown.
In the meantime, roast potatoes in a large pan with butter until golden yellow.
Plate beef, drizzle with onions, sprinkle with chives, garnish with thyme and serve with potatoes.
