Seared Beef Medallions with Roasted Broccoli & Rosemary Pan Sauce

Seared Beef Medallions

with Roasted Broccoli & Rosemary Pan Sauce

50 MIN
4 Servings
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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fresh
ingredients
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tips & techniques
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!

Tips from Home Chefs

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!

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