Beef medallions with potatoes and chanterelles
2 servings
60 minutes
Beef medallions with potatoes and chanterelles are a refined dish of European cuisine that combines rich meat tones with delicate forest mushrooms. The origins of this recipe trace back to French gastronomy, where chanterelles are valued for their nutty aroma and firm texture. Beef tenderloin, seared to a perfect medium rare, remains juicy and reveals its natural flavor under a velvety port sauce. Fried mini potatoes add crunch and a sweet note, while watercress salad refreshes the dish with its light spiciness. This recipe is an ode to gastronomic balance, where the simplicity of ingredients highlights their depth. Perfect for a festive dinner or romantic evening when you want to enjoy a sophisticated blend of flavors.
1
For the sauce: sauté finely chopped onion in butter until translucent, add port or wine, add parsley and thyme sprigs, reduce by half, add demi-glace, bring to a boil, remove from heat, strain and cool.
- Shallot: 1 head
- Port wine: 1 glass
- Parsley: 1 bunch
- Thyme: 1 sprig
- Demi-glace sauce: 300 g
- Butter: 1 tablespoon
2
Sear the medallions in a pan to medium rare.
- Beef tenderloin: 150 g
3
Next, fry the cherry potatoes and chanterelles until golden brown. Add the chopped shallots and sauté. Season with salt and pepper.
- Baby potatoes: 50 g
- Chanterelles: 50 g
- Shallot: 1 head
- Salt: 2 g
- Ground black pepper: 1 g
4
Place the potatoes on a plate, add the medallions and chanterelles on top, and drizzle with sauce. Garnish with cress salad.
- Baby potatoes: 50 g
- Beef tenderloin: 150 g
- Chanterelles: 50 g
- Port wine sauce: 2 tablespoons
- Garden cress: 2 g