Beef with Pea Mashed Potatoes
Ingredients
- Ingredients
- 8 Beef medallions (ready for cooking, about 90 grams)
- vegetable oil
- salt
- freshly ground peppers
- 12 small shallots
- 60 grams sugar
- 2 Tbsps balsamic vinegar
- 450 milliliters dry Red wine
- 2 sprigs thyme
- 300 grams floury potatoes
- 300 grams Peas (frozen)
- 120 milliliters lukewarm milk
- 2 Tbsps butter
- freshly grated Nutmeg
- 10 Tbsps breadcrumbs
- 5 Tbsps liquid butter
- 1 Tbsp freshly chopped parsley
Preparation steps
Preheat oven to 100°C (approximately 210°F).
Rinse meat, pat dry, and sear on both sides in a hot pan with 1 tablespoon oil. Season with salt and pepper and bake in preheated oven for 8-15 minutes depending on preferrred doneness.
Peel shallots, sauté in the frying fat, sprinkle with sugar and caramelize. Add vinegar and deglaze with wine. Add in thyme and let simmer about 20 minutes over medium heat.
Peel and rinse potatoes, cut into small cubes and cook for about 15 minutes in boiling salted water. Thaw peas and add to potatoes 5 minutes before end of cooking. Drain, let evaporate, press through a potato ricer and process with butter and milk to a smooth puree. Season with salt, pepper and a pinch of nutmeg.
Mix bread crumbs with butter and parsley. Sprinkle on top of meat 5 minutes before end of cooking time, turn on oven grill and broil the medallions until golden brown.
Spoon puree in molds, heated with hot water and turn out onto warmed plates. Place fillet beside it, garnish as desired with potato strings and serve with red wine shallots.
As desired, it may also be served with fresh green asparagus.
