Beef Medallions

with Mashed Potatoes & Balsamic Pan Sauce

30 MIN

2 Servings

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From the Test Kitchen

Tonight, we’re serving a gourmet meal inspired by a winning entrée from the September 20 MasterChef Season 8 finale
on FOX. We’re topping tender pan-seared beef medallions with a showstopping pan sauce made from tangy balsamic vinegar, crème fraîche, and butter. Mashed Yukon Gold potatoes and spinach sautéed with shallot and garlic make for a pair of satisfying sides.

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Nutrition

PER SERVING
Calories

640 Cals (est.)

View Full Nutrition

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1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and large dice the potatoes. Peel the garlic; roughly chop 1 clove, keeping the remaining cloves whole. Peel and mince the shallot. Slice the beef crosswise into 4 equal-sized pieces.

2 Cook & mash the potatoes:

Add the potatoes and whole garlic cloves to the pot of boiling water. Cook 10 to 12 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter and a drizzle of olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

3 Cook the spinach:

While the potatoes cook, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and shallot; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the spinach and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Transfer to a bowl. Cover with aluminum foil and set aside in a warm place. Rinse and wipe out the pan.

4 Cook the beef:

While the potatoes continue to cook, pat the beef dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef and cook 3 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, transfer to a plate. Let rest for at least 5 minutes.

5 Make the pan sauce & plate your dish:

While the beef rests, add the vinegar (be careful, as the vinegar may splatter) and cook on medium-high, stirring constantly and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Stir in the crème fraîche and remaining butter until thoroughly combined. Season with salt and pepper to taste. Divide the mashed potatoes, cooked spinach, and cooked beef between 2 dishes. Top the beef with the pan sauce. Enjoy!