Cheese-Crusted Beef Medallions on Roasted Vegetables
Ingredients
Preparation steps
Cook the potatoes in boiling salted water along with the caraway seeds for about 15 minutes. Drain, let cool and cut in half. Peel the carrots and cut diagonally into slices. Blanch in boiling salted water for 3 minutes and drain afterward. Trim the celery, rinse and diagonally divide into sections. Clean the mushrooms and halve.
Remove the crust from the bread and process on the fine side of a grater to crumbs. Rinse the basil, shake dry and chop. Mix crumbs, Parmesan and basil.
Preheat the oven to 210°C (approximately 410°F). Tie the medallions into a round shape with kitchen twine.
Heat 30 g (approximately 1/8 cup) butter in a pan and brown the medallions on all sides. Place on a baking sheet, spread the crumb mixture on the meat and cook for about 10 minutes in the oven. Meanwhile, heat the rest of the butter (30 g, approximately 1/8 cup) and the olive oil in a large skillet. Roast potatoes, celery, carrots and mushrooms until slightly browned, turning occasionally. Season with salt and pepper. To serve, divide the pan contents as a bed on plates and top with the beef medallions.
