Sunday, April 11, 2010

Recipe Of The Day: Medallones De Res (Beef Medallions) w/ Wilted Spinach & Roasted Potatoes

A longtime friend hit us up and said that their stomachs were in need of some classic Medallones De Res. Well if there is one thing we truly love at The Supreme Plate its beef medallions in a rich sauce. We put a bit of a twist on the classic recipe that we had  been given years ago and added a velvety Cognac sauce, some wilted spinach & roasted potatoes to round out everything. It isn’t often you find us giving up recipes for an entire meal, but what would be if we didn’t try our best to entertain our guests.
It is best to try to knock out the potatoes first, get yours steaks going and moments before taking them out of the broiler, get that spinach going so that everything hits the plate HOT.
Also for those that don’t know about serving dishes of this nature on a warm plate, that will help your dish carry over to your guests a lot better than a cold plate.
No one wants hot steak, soggy potatoes and cold spinach.

Medallones De Res (Beef Medallions)
1 lb beef tenderloin (cut into 3/4-inch thick medallions, 4 pieces) 

Kosher salt
freshly ground black pepper 

1 TBS vegetable oil
1 TBS butter 

1 shallot (finely chopped)

½ cup Cognac
¼ cup currant jelly 

¼ tsp Worcestershire sauce 

½ tsp cayenne pepper 

¼ tsp smoked paprika
2 tablespoons crumbled bleu cheese

Wilted Spinach:
1 TBS Olive oil
2 TBS shallots (minced)
1 TBS garlic (minced)
1 lb fresh spinach
Kosher Salt
2 tsp white pepper

Medallones De Res Directions:
Preheat the oven to 450°F.
Line a broiler pan with aluminum foil, spray with nonstick spray and set aside.
Season both sides of the beef medallions with salt and pepper.
Heat the vegetable oil in a pan over medium-high heat.
Add the medallions and sear until the meat releases easily from the pan - about 30 seconds per side.
Transfer to the foil-lined broiler pan and set aside.
Add the butter and shallot to the pan and sauté until soft and aromatic, 1 to 2 minutes. Add the Cognac to the pan and scrape up any browned bits that may have accumulated from searing the beef.
Bring the mixture to a boil, then reduce the heat to medium and stir in the currant jelly, Worcestershire sauce and cayenne pepper.
Simmer, stirring occasionally, for 3 to 5 minutes or until the sauce is the consistency of a thin syrup.
While the sauce simmers, finish the beef in the oven - about 2-1/2 to 3 minutes for medium rare (longer if desired).
Remove from the oven and top each fillet with the crumbled blue cheese.
Strain the sauce and spoon it over the meat.
Serve immediately.

Wilted Spinach Directions
Heat oil in pan, lightly saute the shallots and garlic. Add the spinach until wilted and season with salt and pepper.
Roasted Potatoes Ingredients:
1 ½ lb small red skinned potatoes quartered
Extra-virgin olive oil, to coat
1 ½  tsp ground cumin
½ tsp smoked paprika
1 ½ tsp chili powder
Kosher salt
Black pepper

Roasted Potatoes Directions:
Preheat oven to 375 degrees F.
Cover potatoes with a generous pour of extra-virgin olive oil.
Toss potatoes with cumin, paprika, chili powder, Kosher salt and pepper.
Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender.
About half way through cooking or after 10 mins, shake sheet to move potatoes around * to prevent sticking)
Take potatoes out of oven and tent them loosely with foil (not so tight that it creates steam and makes mush out of all that hard work)

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