Seared Beef Medallions with Prince of Orange Potatoes & Caper-Butter Pan Sauce

Seared Beef Medallions

with Prince of Orange Potatoes & Caper-Butter Pan Sauce

Group Created with Sketch. 35 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 590 Cals/serving
  • View All
    Nutrition Label
    Download

An elegant sauce elevates tender beef medallions in this recipe. We’re making it in the same pan used to sear the meat, for rich, deep flavor, and brightening it with red wine vinegar and capers. A side of sunny-hued Prince of Orange potatoes—boiled and then browned for creamy and crispy texture—and blanched green beans gets pops of sweetness and tang from pickled piquante peppers.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare & cook the potatoes:
1 Prepare & cook the potatoes:

Heat a small pot of salted water to boiling on high. Wash and dry the potatoes. Cut the potatoes into 1-inch-wide wedges. Once the pot of water is boiling, add the potatoes and cook 10 to 12 minutes, or until tender when pierced with a fork. Leaving the pot of water boiling, using a slotted spoon or strainer, transfer the cooked potatoes to a paper towel-lined plate. When cool enough to handle, pat dry with paper towels.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes cook, wash and dry the remaining fresh produce. Cut off and discard the stem ends of the green beans. Roughly chop the peppers. Cut off and discard the root ends of the scallions. Thinly slice the white bottoms. Cut the green tops into ½-inch pieces. Slice the beef crosswise into 4 equal-sized medallions.

Cook the beef:
3 Cook the beef:

Pat the beef dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef and cook 3 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 and let rest for at least 5 minutes.

Blanch the green beans:
4 Blanch the green beans:

While the beef cooks, add the green beans to the same pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly softened. Drain thoroughly. When cool enough to handle, pat dry with paper towels.

Finish the vegetables:
5 Finish the vegetables:

While the beef rests, add 1 tablespoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the cooked potatoes in a single layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Turn off the heat. Add the peppers, blanched green beans, and green tops of the scallions; season with salt and pepper. Gently stir to combine; season with salt and pepper to taste. Divide between 2 dishes.

Make the pan sauce & plate your dish:
6 Make the pan sauce & plate your dish:

Add the white bottoms of the scallions and capers to the same pan; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the vinegar and 2 tablespoons of water (be careful, as the liquid may splatter). Cook, stirring constantly and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until combined. Turn off the heat and stir in the butter until melted; season with salt and pepper to taste. Divide the rested beef between the dishes of finished vegetables. Top the beef 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 & cook the potatoes:

Heat a small pot of salted water to boiling on high. Wash and dry the potatoes. Cut the potatoes into 1-inch-wide wedges. Once the pot of water is boiling, add the potatoes and cook 10 to 12 minutes, or until tender when pierced with a fork. Leaving the pot of water boiling, using a slotted spoon or strainer, transfer the cooked potatoes to a paper towel-lined plate. When cool enough to handle, pat dry with paper towels.

2 Prepare the remaining ingredients:

While the potatoes cook, wash and dry the remaining fresh produce. Cut off and discard the stem ends of the green beans. Roughly chop the peppers. Cut off and discard the root ends of the scallions. Thinly slice the white bottoms. Cut the green tops into ½-inch pieces. Slice the beef crosswise into 4 equal-sized medallions.

Prepare the remaining ingredients:
Cook the beef:
3 Cook the beef:

Pat the beef dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef and cook 3 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 and let rest for at least 5 minutes.

4 Blanch the green beans:

While the beef cooks, add the green beans to the same pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly softened. Drain thoroughly. When cool enough to handle, pat dry with paper towels.

Blanch the green beans:
Finish the vegetables:
5 Finish the vegetables:

While the beef rests, add 1 tablespoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the cooked potatoes in a single layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Turn off the heat. Add the peppers, blanched green beans, and green tops of the scallions; season with salt and pepper. Gently stir to combine; season with salt and pepper to taste. Divide between 2 dishes.

6 Make the pan sauce & plate your dish:

Add the white bottoms of the scallions and capers to the same pan; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the vinegar and 2 tablespoons of water (be careful, as the liquid may splatter). Cook, stirring constantly and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until combined. Turn off the heat and stir in the butter until melted; season with salt and pepper to taste. Divide the rested beef between the dishes of finished vegetables. Top the beef with the pan sauce. Enjoy!

Make the pan sauce & plate your dish: