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Beef Medallions over Vegetable Mash https://www.metro.ca/userfiles/image/recipes/medaillon-grilrouge-puree-legumes-5665.jpg PT20M PT25M PT45M
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.
4
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) milk 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
Beef Medallions over Vegetable Mash

Beef Medallions over Vegetable Mash

Rate this recipe
6 Votes
  • Gluten-free
4
servings
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 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)
    milk
  • 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
Imprimer ma sélection

Preparation

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Beer and meal pairing

Robust & malty

Robust & malty

Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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