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Seared Beef Medallions

with Roasted Broccoli & Rosemary Pan Sauce

  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 570 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This hearty steakhouse meal pairs juicy beef medallions with a quick, savory pan sauce. Chicken bone broth gives our sauce deep flavor, simmered with rosemary for a woodsy lift. It’s the perfect match for a side of roasted potatoes, seasoned with a bit more rosemary.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large pieces, keeping the florets intact. Pick the rosemary leaves off the stems; discard the stems. Peel and finely chop the shallot.

Season & roast the vegetables:
2 Season & roast the vegetables:

Place the diced potatoes and half the rosemary leaves on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Line a separate sheet pan with aluminum foil. Place the broccoli pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast the seasoned potatoes and seasoned broccoli 29 to 31 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the beef:
3 Cook the beef:

Once the vegetables have roasted for about 10 minutes, pat the beef dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Working in batches if necessary, add the seasoned beef; 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, transfer to a plate. Let rest for at least 5 minutes.

Make the pan sauce:
4 Make the pan sauce:

While the beef rests, add 1 tablespoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the diced shallot and remaining rosemary leaves; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the vinegar (be careful, as the liquid may splatter); cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Add the broth and cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until the liquid is slightly reduced in volume. Turn off the heat and stir in the butter until melted. Season with salt and pepper to taste.

Serve your dish:
5 Serve your dish:

Serve the rested beef with the roasted vegetables. Top the beef with the pan sauce and any remaining juices from the plate. Enjoy!

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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.

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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:

Preheat the oven to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large pieces, keeping the florets intact. Pick the rosemary leaves off the stems; discard the stems. Peel and finely chop the shallot.

2 Season & roast the vegetables:

Place the diced potatoes and half the rosemary leaves on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Line a separate sheet pan with aluminum foil. Place the broccoli pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast the seasoned potatoes and seasoned broccoli 29 to 31 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Season & roast the vegetables:
Cook the beef:
3 Cook the beef:

Once the vegetables have roasted for about 10 minutes, pat the beef dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Working in batches if necessary, add the seasoned beef; 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, transfer to a plate. Let rest for at least 5 minutes.

4 Make the pan sauce:

While the beef rests, add 1 tablespoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the diced shallot and remaining rosemary leaves; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the vinegar (be careful, as the liquid may splatter); cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Add the broth and cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until the liquid is slightly reduced in volume. Turn off the heat and stir in the butter until melted. Season with salt and pepper to taste.

Make the pan sauce:
Serve your dish:
5 Serve your dish:

Serve the rested beef with the roasted vegetables. Top the beef with the pan sauce and any remaining juices from the plate. Enjoy!