Beef Medallions with Yellow Pepper Saffron Sauce, Herbed Cauliflower Couscous and Golden Zucchini

Instructions

1. 1

   Take the beef medallions out of the refrigerator 15 minutes before cooking. Pat them dry well and season both sides with 4 g (3/4 tsp) of the salt and the black pepper.

2. 2

   Preheat the oven to 220 °C / 425 °F. Place the yellow bell pepper on a tray, toss with 15 ml (1 tbsp) olive oil and a pinch of salt, and roast for 15 to 18 minutes, until tender with lightly browned edges.

3. 3

   While the pepper roasts, heat 15 ml (1 tbsp) olive oil in a large skillet over medium heat. Add the shallot and half of the garlic; cook for 2 to 3 minutes until softened. Stir in the riced cauliflower, 2 g (1/4 tsp) salt, the lemon zest, and cook for 4 to 5 minutes, stirring, until tender but still fluffy. Remove from the heat and mix in the parsley, mint, and lemon juice. Keep covered and set aside.

4. 4

   Heat another large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and brown the zucchini with 1 g (a pinch) of salt for 4 to 5 minutes, stirring only enough to let it color. Add the butter and cook 1 minute more. Keep warm.

5. 5

   Transfer the roasted yellow pepper to a blender with the beef broth, heavy cream, white wine vinegar, saffron threads, and the remaining garlic. Blend until completely smooth.

6. 6

   Pour the sauce into a small saucepan and cook over medium heat for 4 to 6 minutes, stirring occasionally, until slightly thickened. Adjust with the remaining salt to taste and keep warm over very low heat.

7. 7

   Heat a heavy skillet or cast-iron pan over high heat for 2 minutes. Add the beef medallions and sear for 2 to 3 minutes per side for medium. If using internal temperature, cook to 54 to 57 °C / 130 to 135 °F for medium, or to your preferred doneness. Let the meat rest for 5 minutes before serving.

8. 8

   To serve, divide the cauliflower couscous among the plates, arrange the golden zucchini and beef medallions on top or alongside, spoon over the yellow pepper saffron sauce, and serve immediately.