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

Seared Beef Medallions

with Prince of Orange Potatoes & Caper-Butter Pan Sauce

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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
  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
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

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:
Browse Steps
1 of 6