Homestyle Beef Medallions & Maple Pan Sauce

with Mashed Potatoes & Garlic-Sautéed Kale

40 MIN

2 Servings

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From the Test Kitchen

This comforting dish features crispy panko-fried beef topped with a rich, sweet-and-spicy sauce made with butter, maple syrup, and a touch of hot sauce.

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Nutrition

PER SERVING
Calories

820 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Beef Medallions
1 Pasture-Raised Egg
2 cloves Garlic
1 bunch Kale
¾ cup Low-Fat Milk
1 Tbsp Crema Bel Paese Cheese
2 Tbsps Chicken Demi-Glace
1 Tbsp Rice Vinegar
1¼ cups Panko Breadcrumbs
2 Tbsps Butter
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
2 Tbsps Maple Syrup
1 Tbsp Hot Sauce
¾ lb Golden Or Red Potatoes

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves.

2 Cook & mash the potatoes:

Add the diced potatoes and half the chopped garlic to the pot of boiling water and cook 18 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the bel paese cheese and up to half the milk (you will have extra). Season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

3 Cook the kale:

While the potatoes cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale and remaining chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter) and the vinegar. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Coat the beef:

While the potatoes continue to cook, crack the egg into a bowl; season with salt and pepper and beat until smooth. On a large plate, combine the spice blend and breadcrumbs; season with salt and pepper. Pat the beef dry with paper towels. Season with salt and pepper on both sides. Working 1 piece at a time, thoroughly coat the seasoned beef in the beaten egg (letting any excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a separate plate.

5 Cook the beef:

In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the coated beef. Cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a plate and immediately season with salt and pepper. Wipe out the pan.

6 Make the sauce & serve your dish:

In the same pan, combine the butter, maple syrup, demi-glace, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Heat on medium-high, stirring frequently, 1 to 2 minutes, or until combined. Serve the cooked beef with the mashed potatoes and cooked kale. Top the beef and potatoes with the sauce. Enjoy!