Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Seared Beef Medallions & Pan Sauce

with Garlic Mashed Potatoes

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
 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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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!