Beef Medallions & Brown Butter Caper Sauce with Italian-Spiced Potatoes & Turnip
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Beef Medallions & Brown Butter Caper Sauce

with Italian-Spiced Potatoes & Turnip

Group Created with Sketch. 35 min
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    2 Servings
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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!)

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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Beef Medallions & Brown Butter Caper Sauce with Italian-Spiced Potatoes & Turnip
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Prepare & roast the vegetables:
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.

Prepare the remaining ingredients:
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.

Cook the chard:
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.

Cook the beef:
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.

Make the brown butter sauce:
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.

Serve your dish:
6 Serve your dish:

Serve the rested beef with the roasted vegetables and cooked chard. Top the beef with the brown butter sauce. Enjoy!

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Prepare & roast the vegetables:
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.

Cook the chard:
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.

Cook the beef:
Make the brown butter sauce:
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.

6 Serve your dish:

Serve the rested beef with the roasted vegetables and cooked chard. Top the beef with the brown butter sauce. Enjoy!

Serve your dish: