Beef Medallions & Mushroom Sauce with Mashed Potatoes (Blue

• doses: 2 servings
• tempo total: 40 minutes

Ingredientes

4 Beef Medallions

4 oz Cremini Mushrooms

2 cloves Garlic

¾ lb Yukon Gold Potatoes

1 bunch Kale

1 Shallot

2 Tbsps Butter

1 Tbsp Dijon Mustard

2 Tbsps Verjus Blanc

Instruções

1 Prepare the ingredients: Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Peel the garlic. Using the flat side of your knife, smash 1 clove to flatten. Roughly chop the remaining clove. Peel and thinly slice the shallot. Remove and discard the stems of the kale; roughly chop the leaves. Thinly slice the mushrooms.

2 Cook & mash the potatoes: Add the diced potatoes and smashed garlic to the pot of boiling water and cook 13 to 15 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter and a drizzle of olive oil. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.

3 Cook the kale: While the potatoes cook, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the chopped kale and 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the kale has wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Cover with aluminum foil to keep warm. Rinse and wipe out the pan.

4 Cook the beef: While the potatoes continue to cook, pat the beef dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned beef and cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate and let rest for at least 5 minutes.

5 Make the mushroom sauce: While the beef rests, add a drizzle of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the mustard, verjus, and 2 tablespoons of water (be careful, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat and stir in the remaining butter until melted. (If the sauce seems too thick, gradually add up to 2 tablespoons of water to achieve your desired consistency.) Season with salt and pepper to taste.

6 Serve your dish: Serve the rested beef with the mashed potatoes and cooked kale. Top the beef and potatoes with the mushroom sauce. Enjoy!

1 Prepare the ingredients: Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Peel the garlic. Using the flat side of your knife, smash 1 clove to flatten. Roughly chop the remaining clove. Peel and thinly slice the shallot. Remove and discard the stems of the kale; roughly chop the leaves. Thinly slice the mushrooms.

2 Cook & mash the potatoes: Add the diced potatoes and smashed garlic to the pot of boiling water and cook 13 to 15 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter and a drizzle of olive oil. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.

3 Cook the kale: While the potatoes cook, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the chopped kale and 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the kale has wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Cover with aluminum foil to keep warm. Rinse and wipe out the pan.

4 Cook the beef: While the potatoes continue to cook, pat the beef dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned beef and cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate and let rest for at least 5 minutes.

5 Make the mushroom sauce: While the beef rests, add a drizzle of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the mustard, verjus, and 2 tablespoons of water (be careful, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat and stir in the remaining butter until melted. (If the sauce seems too thick, gradually add up to 2 tablespoons of water to achieve your desired consistency.) Season with salt and pepper to taste.

6 Serve your dish: Serve the rested beef with the mashed potatoes and cooked kale. Top the beef and potatoes with the mushroom sauce. Enjoy!

Informação Nutricional

• Calorias: 700