Beef Medallions
1 serving
40 minutes
Beef medallions are an elegant dish of French cuisine, embodying the perfect balance of flavors and textures. Historically, medallions were considered a sign of sophistication and were served in the finest restaurants in Paris. Juicy pieces of beef tenderloin, cooked to perfection, harmoniously combine with aromatic mushrooms soaked in creamy demi-glace sauce. Parsnip adds a light sweetness and nutty notes, while pesto sauce brings freshness and zest. This dish is characterized by its rich flavor and delicate execution, making it ideal for special occasions and romantic dinners. It can be served with a glass of red wine to highlight the deep meaty tones. The simplicity of ingredients and the skill of preparation make beef medallions a symbol of haute cuisine.
1
Grill two pieces of beef, each 100 grams, to the desired doneness.
- Beef tenderloin: 200 g
2
Cut the parsnip into 3 pieces and grill.
- Parsnip: 50 g
3
Sauté the mushrooms in butter until golden brown, add cream and demi-glace. Reduce to a sauce consistency and adjust seasoning.
- White mushrooms: 20 g
- Chanterelles: 20 g
- Champignons: 20 g
- Butter: 15 g
- Cream 30%: 60 ml
- Demi-glace sauce: 15 g
- Salt: 3 g
- Ground black pepper: 1 g
4
Place the parsnip slices on a plate, drizzle with pesto sauce, and add the meat beside it.
- Pesto: 10 g