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Ingredients
Beef Medallions with Portobellos and Vegetable Stew
- Ingredients
- 4 Beef fillet (each about 160 grams)
- 4 Portobello Mushroom
- 2 carrots
- 2 Salsify
- 2 onions
- olive oil
- salt
- freshly ground black peppers
- 100 milliliters Vegetable broth
- 4 Tbsps scallions
- 1 stem Tarragon (leaves only, chopped)
- 1 Tbsp butter
Rinse the fillets, pat dry and tie with kitchen string to shape into medallions.
Brush the mushrooms clean and remove the stalks. Peel the carrots and salsify, cut in halve lengthwise and then cut diagonally into pieces. Peel the onions, cut in half, and then cut into strips.
In a sauté pan, heat 2 tablespoons oil. Add the vegetables and sauté until tender. Season with salt and pepper. Deglaze with the broth. Cover and simmer gently about 8 minutes.
Brush the beef medallions and mushroom caps with oil and grill on the barbecue or in a grill pan. Grill the mushrooms for 4 to 5 minutes and the fillets on each side for 2 to 4 minutes. Season the mushrooms and beef with salt and pepper.
To serve, use a slotted spoon to transfer the vegetables to a platter or plates and top with the mushrooms. Remove the string from the beef and top the each mushroom cap with a medallion. Stir in the chives and tarragon into the liquid from the vegetables and whisk in the butter. Pour this sauce over the beef medallions, portobellos, and vegetables. Serve at once.