Beef Medallions with Lemon-Caper Butter, Creamy Mushroom Barley, and Roasted Dill Carrots

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the carrots on a sheet pan and toss them with 15 ml (1 tbsp) olive oil, honey, white wine vinegar, 2 g (1/2 tsp) salt, 1 g (1/4 tsp) black pepper, and half of the fresh dill. Roast for 25 to 30 minutes, turning halfway through, until tender and caramelized.

2. 2

   Meanwhile, heat a medium saucepan over medium heat. Add 15 ml (1 tbsp) olive oil and 15 g (1 tbsp) butter. Add the shallot, half of the garlic, and a pinch of salt; cook for 2 to 3 minutes until softened.

3. 3

   Add the cremini mushrooms to the saucepan and cook for 6 to 8 minutes, stirring occasionally, until they release their moisture and brown. Add the pearled barley and stir for 1 minute to lightly toast it.

4. 4

   Pour the hot beef broth into the saucepan, add 2 g (1/2 tsp) salt, and bring to a gentle boil. Lower the heat, partially cover, and cook for 25 to 30 minutes, stirring a couple of times, until the barley is tender and creamy. Remove from the heat and stir in the grated Parmesan cheese and 15 g (1 tbsp) butter. Adjust with a little more salt and black pepper if needed.

5. 5

   Pat the beef medallions dry with paper towels and season both sides with the remaining salt and black pepper.

6. 6

   Heat a heavy skillet or cast-iron pan over medium-high heat for 2 minutes. Add the remaining olive oil and sear the beef medallions for 3 to 4 minutes per side for medium doneness, or until they reach an internal temperature of about 57°C / 135°F. Cook a little longer if you prefer them more done.

7. 7

   Transfer the medallions to a warm plate and let them rest for 5 minutes. Reduce the heat to medium-low and in the same skillet add the remaining butter, capers, the remaining garlic, lemon zest, and 30 ml (2 tbsp) lemon juice. Cook for 30 to 60 seconds, scraping up the browned bits, until a fragrant butter sauce forms.

8. 8

   Serve a bed of creamy mushroom barley, place the beef medallions on top or לצד, and spoon over the lemon-caper butter. Add the roasted carrots on the side and finish with the remaining fresh dill over the dish.