Beef Medallions with Warm Charred Cucumber Mint Sauce, Creamy Buckwheat and Cumin Roasted Carrots

Name: Beef Medallions with Warm Charred Cucumber Mint Sauce, Creamy Buckwheat and Cumin Roasted Carrots
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; 3 tbsp olive oil; 1.1 lb carrots; 1 1/2 tsp ground cumin; 1 tbsp honey; 1 cup toasted buckwheat groats; 1 cup yellow onion; 3 cloves garlic; 2 cups beef broth; 2 tbsp butter; 9 oz cucumber; 2 tbsp lemon juice; 1/2 cup plain Greek yogurt; 1/4 cup fresh mint; 1/4 tsp red pepper flakes

An original beef recipe with a fresh yet savory profile: pan-seared beef medallions topped with a warm charred cucumber mint yogurt sauce, served with creamy buckwheat and cumin roasted carrots. The contrast of smoky, herbal, and creamy flavors makes it elegant yet approachable.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

680 g beef medallions (of lomo or filete, of 3 a 4 cm of grosor)
8 g salt (divided)
3 g black pepper (freshly ground, divided)
45 ml olive oil (divided)
500 g carrots (peladas and cut a lo largo)
4 g ground cumin
15 ml honey
170 g toasted buckwheat groats
120 g yellow onion (finely chopped)
9 g garlic (chopped, divided)
480 ml beef broth (without gluten si es necesario)
28 g butter (divided)
250 g cucumber (partido a lo largo, without exceso of semillas, en medias lunas gruesas)
30 ml lemon juice (divided)
120 g plain Greek yogurt
10 g fresh mint (chopped)
1 g red pepper flakes

Nutrition facts

per serving

548 kcal

Calories

40 g

Protein

28 g

Carbs

30 g

Fat

5 g

Fiber

23 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. Place the carrots on a sheet pan and toss them with 1 tablespoon olive oil, ground cumin, honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 to 30 minutes at 220°C / 425°F, turning halfway through, until tender and browned at the edges.
2
2. While the carrots roast, rinse the buckwheat. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the yellow onion and cook for 4 minutes until softened. Stir in 2 minced garlic cloves and cook for 30 seconds. Add the buckwheat, stir for 1 minute, then pour in the beef broth. Add 1/2 teaspoon salt and bring to a boil.
3
3. Reduce the heat to low, cover, and cook the buckwheat for 14 to 16 minutes until tender and most of the liquid is absorbed. Turn off the heat and stir in 1 tablespoon butter. Cover and let rest for 5 minutes.
4
4. Pat the beef medallions very dry with paper towels. Season them on both sides with the remaining salt and remaining black pepper.
5
5. Heat a large cast-iron or heavy skillet over medium-high heat. Add 1 tablespoon olive oil. When hot, add the cucumber in a single layer and let it char for 2 minutes without moving. Turn it, add 1 minced garlic clove, and cook 1 minute more. Transfer the cucumber and garlic to a bowl.
6
6. To the bowl with the cucumber, add 1 tablespoon lemon juice, the Greek yogurt, fresh mint, and red pepper flakes. Stir into a rustic sauce. Taste and adjust with a pinch of salt if needed. Keep warm.
7
7. In the same skillet, add the remaining 1/2 tablespoon olive oil if the pan looks dry. Sear the beef medallions for 3 to 4 minutes per side for medium-rare, or until they reach an internal temperature of 57°C / 135°F. For medium, cook to 63°C / 145°F. During the last minute, add the remaining tablespoon of butter and baste the meat with the melted butter.
8
8. Transfer the beef medallions to a plate and let them rest for 5 minutes. Add the remaining lemon juice to the skillet and scrape up the browned bits for 20 seconds.
9
9. Fluff the buckwheat with a fork and place a portion on each plate. Arrange the roasted carrots on the side and set the beef medallions over or next to the buckwheat. Finish with the warm charred cucumber mint sauce and spoon the skillet juices over the top.
10
10. Serve immediately, making sure each plate gets the cucumber yogurt sauce, cumin carrots, and creamy buckwheat.

Chef tips

For a better crust, take the beef out of the refrigerator 15 to 20 minutes before cooking and pat it very dry. Do not move the cucumber at first so it develops a deep char without releasing too much water.

Substitutions

You can swap the buckwheat for quinoa for a lighter gluten-free version. Mint can be replaced with dill or parsley. If you prefer not to use honey, use the same amount of maple syrup.

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
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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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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