Beef Medallions with Thyme Caramelized Onion Sauce and Rustic Cauliflower Mash

Instructions

1. 1

   1. Season the beef medallions with 4 g of the salt and the black pepper, then let them rest at room temperature for 15 minutes while you prepare the remaining ingredients.

2. 2

   2. Place the cauliflower in a pot with enough water and 2 g of salt. Bring to a boil and cook for 12 to 15 minutes, until very tender. Drain well.

3. 3

   3. Meanwhile, heat 15 ml of olive oil and 15 g of butter in a large skillet over medium heat. Add the yellow onion and cook for 12 to 15 minutes, stirring often, until golden and caramelized.

4. 4

   4. Add half of the minced garlic and the fresh thyme to the onion. Cook for 1 more minute until fragrant. Stir in the red wine and scrape up the browned bits from the pan. Add the beef broth and Dijon mustard. Cook for 6 to 8 minutes until the sauce reduces slightly. Keep warm over very low heat.

5. 5

   5. Mash or blend the hot cauliflower with the heavy cream, the remaining garlic, 15 g of butter, and the remaining 2 g of salt until creamy but still rustic. Keep warm.

6. 6

   6. Heat the remaining olive oil in another large skillet or cast-iron grill pan over medium-high heat until very hot. Sear the medallions for 3 to 4 minutes per side for medium-rare, or until they reach an internal temperature of 135°F/57°C. For medium, cook to 145°F/63°C.

7. 7

   7. Transfer the medallions to a plate and let them rest for 5 minutes so the juices can redistribute.

8. 8

   8. If the sauce has thickened too much, add 1 to 2 tablespoons of water and stir. Return the medallions briefly to the pan with the sauce for 30 seconds to coat them without overcooking.

9. 9

   9. Spoon the rustic cauliflower mash onto each plate. Top with the beef medallions, spoon over the thyme caramelized onion sauce, and finish with the chopped fresh parsley.