Beef Medallions & Brown Butter Caper Sauce

with Italian-Spiced Potatoes & Turnip

35 MIN

2 Servings

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From the Test Kitchen

In this simple take on steakhouse fare, tender beef medallions complement a duo of potatoes and turnip—roasted with dried basil, sage, oregano, and more. We’re serving a pan sauce of toasty brown butter and briny capers to bring it all together. (Your turnip may be red or purple-topped, and your chard may have white, yellow, or red stems!)

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Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Beef Medallions
2 cloves Garlic
1 bunch Chard
1 Turnip
¾ lb Yukon Gold Potatoes
2 Tbsps Butter
2 tsps Capers
1 Tbsp Red Wine Vinegar
¼ tsp Crushed Red Pepper Flakes
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450ºF. Wash and dry the fresh produce. Cut the turnip and potatoes into 1/2-inch-thick sticks. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the Italian seasoning; toss to coat. Arrange in an even layer. Roast, flipping halfway through, 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the vegetables roast, peel and roughly chop the garlic. Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems.

3 Cook the chard:

While the vegetables continue roast, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and sliced chard stems; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and fragrant. Add the chopped chard leaves, half the vinegar, and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the leaves have wilted and the liquid has cooked off. Transfer to a bowl and season with salt and pepper to taste. Cover with foil to keep warm. Rinse and wipe out the pan.

4 Cook the beef:

While the vegetables continue to roast, pat the beef dry with paper towels; season on both sides with salt, pepper, and as much of the remaining Italian seasoning as you’d like. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef and cook 2 to 4 minutes per side for medium- rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, divide between 2 plates and let rest for at least 5 minutes.

5 Make the brown butter sauce:

While the beef rests, add the butter to the pan of reserved fond and heat on medium-high until melted. Cook, stirring frequently and swirling the pan, 1 to 2 minutes, or until browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Turn off the heat. Stir in the capers, remaining vinegar, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper to taste.