Beef Medallions with Charred Tomato, Cocoa and Cinnamon Sauce, over Yuca Purée and Garlic Swiss Chard

Name: Beef Medallions with Charred Tomato, Cocoa and Cinnamon Sauce, over Yuca Purée and Garlic Swiss Chard
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 24 oz beef medallions; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp olive oil; 1.1 lb Roma tomatoes; 1 cup white onion; 6 cloves garlic; 1/2 tsp ground cinnamon; 1 tbsp unsweetened cocoa powder; 1 tbsp red wine vinegar; 3/4 cup beef broth; 2 tbsp butter; 1.5 lb yuca; 1/2 cup milk; 1/8 tsp nutmeg; 9 oz Swiss chard; 2 tsp lemon juice

An original beef recipe with a warm, deep flavor profile: seared medallions finished in the oven, coated in a silky charred tomato, cocoa, and cinnamon sauce, served over creamy yuca purée with garlic-sautéed Swiss chard.

25 minPrep

35 minCook

60 minTotal

4Servings

High ProteinGluten-Free

Ingredients

Adjust servings

680 g beef medallions (of 4 a 5 cm of grosor, at room temperature 20 minutos antes of cocinar)
8 g salt (divided)
3 g black pepper (freshly ground, divided)
30 ml olive oil (divided)
500 g Roma tomatoes (partidos a the mitad)
120 g white onion (in wedges delgados)
18 g garlic (4 cloves for the sauce, 2 cloves for the acelgas)
1 g ground cinnamon
8 g unsweetened cocoa powder
15 ml red wine vinegar
180 ml beef broth (unsalted or low sodium)
28 g butter (divided)
700 g yuca (pelada and en trozos)
120 ml milk (hot)
0.5 g nutmeg (freshly grated if possible)
250 g Swiss chard (in strips, stalks and leaves separados)
10 ml lemon juice (freshly squeezed)

Nutrition facts

per serving

542 kcal

Calories

39 g

Protein

28 g

Carbs

30 g

Fat

4 g

Fiber

24 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Pat the beef medallions dry with paper towels and season both sides with 5 g (1 tsp) salt and 2 g (3/4 tsp) black pepper.
2
2. Place the Roma tomatoes, white onion, and 4 garlic cloves on a sheet pan. Drizzle with 15 ml (1 tbsp) olive oil and sprinkle with a pinch of the remaining salt. Roast for 18 to 20 minutes at 220 °C / 425 °F, until the tomatoes are charred at the edges and very soft.
3
3. Meanwhile, place the yuca in a pot with enough water to cover and a pinch of salt. Bring to a boil, reduce to medium heat, and cook for 20 to 25 minutes until very tender. Remove any thick inner fibers if present.
4
4. Heat a large oven-safe skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil. Sear the medallions for 2 minutes per side, until a golden crust forms. Transfer the skillet to the oven and finish cooking for 4 to 6 minutes at 220 °C / 425 °F for medium, or to your preferred doneness. Remove the meat and let it rest for 8 minutes.
5
5. Transfer the roasted tomatoes, onion, 4 roasted garlic cloves, ground cinnamon, cocoa powder, red wine vinegar, and beef broth to a blender. Blend until completely smooth.
6
6. In a medium saucepan over medium heat, melt 14 g (1 tbsp) butter. Pour in the blended sauce, add the remaining salt and pepper, and cook for 6 to 8 minutes, stirring occasionally, until slightly thickened and glossy.
7
7. Drain the cooked yuca and mash it with the warm milk, 14 g (1 tbsp) butter, and nutmeg. Adjust with a pinch of salt if needed until smooth and creamy.
8
8. In another large skillet, heat the remaining olive oil if needed over medium heat. Add 2 chopped garlic cloves and the Swiss chard stems; cook for 2 minutes. Add the Swiss chard leaves and sauté 2 to 3 minutes more until wilted. Finish with the lemon juice and a pinch of salt.
9
9. To serve, spread a layer of yuca purée on each plate, arrange the beef medallions on top, and spoon over the charred tomato, cocoa, and cinnamon sauce. Serve the garlic Swiss chard on the side.
10
10. For an even silkier texture, you may strain the sauce before simmering it in the saucepan. Serve hot.

Chef tips

For the best crust, do not move the meat while searing. The yuca should be very tender before mashing; if it seems dry, add 1 to 2 extra tablespoons of warm milk.

Substitutions

You can use beef tenderloin steaks or sirloin instead of medallions. Swiss chard can be replaced with spinach, reducing the sauté time. If you do not have yuca, use potatoes or parsnips, though the flavor and texture will change.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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