Seared Beef Medallions & Pan Sauce with Garlic Mashed Potatoes

Seared Beef Medallions & Pan Sauce

with Garlic Mashed Potatoes

35 MIN
4 Servings
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From the Test Kitchen

This classic steakhouse-style meal highlights a pan sauce made with balsamic vinegar and beef demi-glace, a concentrated stock beloved for its bold, rich flavor. The sauce is equally delicious on a side of potatoes mashed with garlic and heavy cream for aromatic flavor and fluffy texture.

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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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fresh
ingredients
Seared Beef Medallions & Pan Sauce with Garlic Mashed Potatoes
Title
time-saving
tips & techniques
Beef Demi-Glace
Heavy Cream
Garlic
Yellow Onion
Butter
Balsamic Vinegar
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Peel the garlic; using the flat side of your knife, smash each clove once to flatten. Peel and thinly slice the onion. Remove and discard the stems of the kale; roughly chop the leaves.

Cook & mash the potatoes:
2 Cook & mash the potatoes:

Add the diced potatoes and smashed garlic to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the heavy cream (shaking the bottle before opening) and half the butter. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Cover to keep warm.

Cook the kale:
3 Cook the kale:

While the potatoes cook, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the chopped kale, half the vinegar, and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the kale is wilted and the liquid has cooked off. Transfer to a bowl and season with salt and pepper to taste. Cover with aluminum foil to keep warm. Rinse and wipe out the pan.

Cook the beef:
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 1 tablespoon of olive oil on medium-high until hot. Working in batches if necessary, add the seasoned beef and cook 2 to 3 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.

Make the pan sauce & serve your dish:
5 Make the pan sauce & serve your dish:

While the beef rests, to the pan of reserved fond, add the demi-glace, remaining vinegar, and 1/4 cup of water (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until combined. Turn off the heat and stir in the remaining butter until melted and thoroughly combined. Season with salt and pepper to taste. Serve the rested beef with the mashed potatoes and cooked kale. Top the beef and potatoes with the pan sauce. Enjoy!

Tips from Home Chefs

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Seared Beef Medallions & Pan Sauce

Prepare the ingredients:
How To: Separate Leafy Greens from the Stems
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Peel the garlic; using the flat side of your knife, smash each clove once to flatten. Peel and thinly slice the onion. Remove and discard the stems of the kale; roughly chop the leaves.

2 Cook & mash the potatoes:

Add the diced potatoes and smashed garlic to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the heavy cream (shaking the bottle before opening) and half the butter. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Cover to keep warm.

Cook & mash the potatoes:
Cook the kale:
3 Cook the kale:

While the potatoes cook, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the chopped kale, half the vinegar, and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the kale is wilted and the liquid has cooked off. Transfer to a bowl and season with salt and pepper to taste. Cover with aluminum foil to keep warm. 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 1 tablespoon of olive oil on medium-high until hot. Working in batches if necessary, add the seasoned beef and cook 2 to 3 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.

Cook the beef:
Make the pan sauce & serve your dish:
5 Make the pan sauce & serve your dish:

While the beef rests, to the pan of reserved fond, add the demi-glace, remaining vinegar, and 1/4 cup of water (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until combined. Turn off the heat and stir in the remaining butter until melted and thoroughly combined. Season with salt and pepper to taste. Serve the rested beef with the mashed potatoes and cooked kale. Top the beef and potatoes with the pan sauce. Enjoy!

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