Beef Medallions with Golden Pear Thyme Sauce, Savory Mushroom Oats, and Seared Asparagus

Name: Beef Medallions with Golden Pear Thyme Sauce, Savory Mushroom Oats, and Seared Asparagus
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; 2 tbsp butter; 1 large firm pear; 1/3 cup shallot; 2 cloves garlic; 2 tsp fresh thyme; 1 tbsp apple cider vinegar; 1 cup beef stock; 2 tsp Dijon mustard; 2 cups rolled oats; 7 oz mushrooms; 1/2 cup yellow onion; 1 1/2 cups water; 1/3 cup grated Parmesan cheese; 12 oz asparagus; 1 tsp lemon zest

An original beef recipe featuring seared medallions finished in the oven, paired with a glossy golden pear and thyme sauce. It is served over creamy savory mushroom oats with seared asparagus for an elegant yet comforting plate.

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)
30 ml olive oil (divided)
28 g butter (divided)
180 g firm pear (pelada and cut diced small)
60 g shallot (finely chopped)
6 g garlic (chopped)
4 g fresh thyme (solo the leaves)
15 ml apple cider vinegar
240 ml beef stock (divided)
10 g Dijon mustard
160 g rolled oats
200 g mushrooms (rebanados)
80 g yellow onion (chopped fina)
360 ml water
35 g grated Parmesan cheese
340 g asparagus (without the parte fibrosa)
2 g lemon zest

Nutrition facts

per serving

535 kcal

Calories

40 g

Protein

25 g

Carbs

30 g

Fat

4 g

Fiber

21 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

GlutenDairyMustard

Instructions

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 the black pepper.
2
Heat a large oven-safe skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and 14 g (1 tbsp) butter. Sear the medallions for 2 minutes per side until deeply browned.
3
Transfer the skillet to the oven and cook the medallions for 4 to 6 minutes at 220 °C / 425 °F for medium, or to your desired doneness. Remove the beef to a plate and let it rest for 8 minutes.
4
While the beef rests, place the same skillet over medium heat. Add the shallot, garlic, pear, and thyme. Cook for 3 to 4 minutes, stirring, until the pear softens and turns golden.
5
Add the apple cider vinegar to deglaze, then stir in 120 ml (1/2 cup) of the beef stock and the Dijon mustard. Cook for 4 to 5 minutes until the sauce reduces slightly. Taste and adjust with a pinch of salt if needed.
6
For the savory oats, heat a medium saucepan over medium heat with 15 ml (1 tbsp) olive oil. Add the yellow onion and cook for 3 minutes. Stir in the mushrooms and cook for 5 minutes until they release their moisture and brown.
7
Add the rolled oats, the remaining 120 ml (1/2 cup) beef stock, the water, and 3 g (1/2 tsp) salt. Cook over medium-low heat for 6 to 8 minutes, stirring, until creamy. Turn off the heat and stir in the grated Parmesan cheese.
8
Heat another skillet or grill pan over medium-high heat. Add the asparagus with the remaining 14 g (1 tbsp) butter, the lemon zest, and a pinch of salt. Cook for 4 to 5 minutes, turning, until tender and lightly charred.
9
Spoon the savory mushroom oats onto each plate. Place the beef medallions on top and spoon over the golden pear thyme sauce. Serve with the seared asparagus on the side.
10
If desired, let the sauce stand off the heat for 1 minute before serving so it thickens slightly over the beef.

Chef tips

For a better crust, take the beef out of the refrigerator 15 minutes before cooking and dry it very well. Use a firm pear so it keeps some texture in the sauce.

Substitutions

You can swap the pear for a firm apple, the Parmesan for a similar aged cheese, and the oats for creamy polenta if you prefer to avoid uncertain certified gluten content. If you do not have shallot, use a smaller amount of white onion.

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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