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Seared Beef Medallions

with Roasted Broccoli & Rosemary Pan Sauce

  • Group Created with Sketch.
    Time
    40-50 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 steak medallions with a quick, savory pan sauce made with chicken broth and rosemary, for crowd-pleasing results.

fresh
ingredients
Seared Beef Medallions with Roasted Broccoli & Rosemary Pan Sauce
Title
  • 8 Beef Medallions
  • 3 Russet Potatoes
  • 1 lb Broccoli
  • 1 bunch Rosemary
  • 2 Tbsps Butter
  • 1 Shallot
  • 1 Tbsp Red Wine Vinegar
  • ⅓ cup Chicken Bone Broth
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

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

Season the potatoes & broccoli:
2 Season the potatoes & broccoli:

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 potatoes & broccoli:
3 Roast the potatoes & broccoli:

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:
4 Cook the beef:

Once the potatoes and broccoli 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. Add the seasoned beef; 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:
5 Make the pan sauce:

While the beef rests, add the sliced shallot and remaining rosemary leaves to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, 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 from the bottom of the pan, 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:
6 Serve your dish:

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

Tips from Home Chefs

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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.

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!

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Prepare the ingredients:
1 Prepare the ingredients:

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

2 Season the potatoes & broccoli:

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.

Season the potatoes & broccoli:
Roast the potatoes & broccoli:
3 Roast the potatoes & broccoli:

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.

4 Cook the beef:

Once the potatoes and broccoli 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. Add the seasoned beef; 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:
5 Make the pan sauce:

While the beef rests, add the sliced shallot and remaining rosemary leaves to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, 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 from the bottom of the pan, 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.

6 Serve your dish:

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

Serve your dish: