Nut Crusted Beef Medallions with Beet and Onion Soubise

Difficulty:
1/5

Serves 4.

Preparation time is 15 minutes, cooking time 1 hour 15 minutes

Ingredients

  • 5 tablespoon butter, softened – (75ml)
  • 6 large shallots (about 1 pound), peeled and thinly sliced
  • 1 ½ pounds beets, trimmed, peeled, and thinly sliced – (750grams)
  • Salt and pepper
  • 1 ½ pounds (4) large beef medallions – (750grams)
  • 1 sprig rosemary, fine diced
  • Flour for dredging
  • 2 eggs, lightly beaten
  • 2 cups peeled chestnuts, cashews, almonds, or other nuts, very finely chopped or crushed – (500ml)
  • 2 tablespoon neutral oil, such a canola or grape seed – (30ml)
  • ¼ cup red wine – (125ml)

Directions

  1. Preheat oven to 350 degrees Fahrenheit
  2. Grease the bottom of a shallow casserole or gratin dish with butter.  Layer onions and beets on the bottom of the dish.  Season with salt and pepper and repeat with 3 or 4 more layers.  Top with 2 tablespoons of butter and cover in foil.  Bake in oven for 1 hour, until tender.
  3. Transfer the roasted onions and beets into a blender and add red wine, blend and season with salt and pepper.  Cover to keep warm.
  4. Season the beef medallions with salt and pepper.  Add rosemary to the flour.  Dredge medallions in flour and shake off excess.  Dip each medallion into the eggwash and then press into the mixed groundnuts, making sure they are fully covered on both sides.
  5. In a large hot skillet with the remaining oil & butter and add the beef medallions.  Reduce the heat to medium.  Cook slowly so the nuts get toasted but not burnt.  Turn the meat as often as necessary while cooking for 10-15 minutes for medium-rare fillets.  To serve, plate some beet & onion puree and top with a beef medallion.