Beef Medallions over Vegetable Mash

Beef Medallions over Vegetable Mash
  • 4 servings
  • 0:20 Preparation
  • 0:25 Cooking
  • 0:45 Total Time


Add all
  • 2

    potatoes, cut into chunks, cut into chunks

  • 4

    medium carrots, cut into chunks

  • 2

    medium parsnips, cut into chunks

  • 1

    small turnip, diced very fine

  • 2 Tbsp.
    (30 mL)

    unsalted butter

  • 7 Tbsp.
    (105 mL)


  • 1 cup
    (250 mL)

    sour cream

  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • 4*5 oz
    (4*150 g)

    beef sirloin medallions

  • Salt and freshly ground pepper to taste

  • 6

    chives leaves, minced


Place vegetables in a pot of salted water, bring to a boil over medium-high heat and cook until tender.

Drain vegetables; add butter, milk and sour cream and mash until smooth. Set aside.

Preheat skillet. Add oil and brown medallions. Season.

Cook 2 - 3 minutes, turn and cook 1 minutes or to desired degree of doneness.

Spoon root vegetable mash onto a plate and lay a medallion on it.

Sprinkle with chives and garnish with a dollop of sour cream.

Source: Académie Culinaire

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007