Beef Medallions with Leek, Green Apple and Mustard Sauce, with Creamy Polenta and Roasted Carrots

Name: Beef Medallions with Leek, Green Apple and Mustard Sauce, with Creamy Polenta and Roasted Carrots
Prep time: 20 min
Cook time: 35 min
Total time: 55 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 carrots; 1 tbsp honey; 1 tbsp fresh thyme; 1 cup instant polenta; 2 cups water; 1 1/2 cups whole milk; 2 1/2 tbsp butter; 1/2 cup grated Parmesan cheese; 1 1/2 cups leek; 1 cup green apple; 2 cloves garlic; 1/2 cup dry white wine; 3/4 cup beef broth; 1 tbsp Dijon mustard; 1/3 cup heavy cream; 2 tbsp fresh parsley

An original beef recipe featuring seared medallions with a balanced leek, green apple, and mustard sauce, served with creamy polenta and roasted carrots. Elegant yet approachable for a special meal.

20 minPrep

35 minCook

55 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)
500 g carrots (peladas and en mitades a lo largo si son large)
15 ml honey (for the zanahorias)
4 g fresh thyme (solo the leaves, divided)
150 g instant polenta (harina of maíz for polenta)
480 ml water (for the polenta)
360 ml whole milk (for the polenta)
35 g butter (divided)
50 g grated Parmesan cheese (for the polenta)
180 g leek (parte blanca and verde claro, en medias lunas finas)
140 g green apple (pelada and diced small)
6 g garlic (finely chopped)
120 ml dry white wine (for desglasar)
180 ml beef broth (low sodium if possible)
18 g Dijon mustard (for the sauce)
80 ml heavy cream (for the sauce)
8 g fresh parsley (chopped, for terminar)

Nutrition facts

per serving

670 kcal

Calories

41 g

Protein

34 g

Carbs

39 g

Fat

4 g

Fiber

30 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

DairyMustardSulfites

Instructions

1
Preheat the oven to 220°C / 425°F. Place the carrots on a sheet pan and toss them with 15 ml (1 tbsp) olive oil, the honey, 2 g (about 1/3 tsp) salt, 1 g (about 1/4 tsp) black pepper, and half of the fresh thyme. Roast for 25 to 30 minutes at 220°C / 425°F, turning halfway through, until tender and browned.
2
While the carrots roast, pat the beef medallions dry with paper towels and season both sides with 4 g (3/4 tsp) salt and 2 g (3/4 tsp) black pepper.
3
In a medium saucepan, bring the water and milk to a gentle boil over medium heat. Add 2 g (about 1/3 tsp) salt. Slowly whisk in the polenta. Cook for 5 to 7 minutes, stirring frequently, until thickened. Add 20 g butter and the grated Parmesan cheese, stirring until creamy, then keep warm over very low heat.
4
Heat a large heavy skillet over medium-high heat for 2 minutes. Add the remaining olive oil and, when hot, sear the beef medallions for 3 to 4 minutes per side for medium, or until they reach an internal temperature of 63°C / 145°F. For medium-rare, cook to 57°C / 135°F. Transfer the meat to a plate and let it rest for 5 minutes.
5
In the same skillet, reduce the heat to medium and add the remaining butter. Add the leek and cook for 3 minutes, stirring, until softened. Add the green apple and garlic and cook 2 minutes more.
6
Pour in the dry white wine and scrape the bottom of the skillet with a spoon to loosen the browned bits. Cook for 2 minutes over medium heat until slightly reduced. Add the beef broth and the remaining fresh thyme; cook 3 to 4 minutes more.
7
Stir in the Dijon mustard and heavy cream. Cook for 2 to 3 minutes over medium-low heat until the sauce is lightly thickened and glossy. Taste and adjust with the remaining salt or pepper if needed.
8
Spoon creamy polenta onto each plate. Set the beef medallions on top or alongside, spoon over the leek, green apple, and mustard sauce, and serve with the roasted carrots. Finish with chopped fresh parsley.

Chef tips

For a better crust on the beef, take it out of the refrigerator 15 to 20 minutes before cooking and pat it very dry. If the polenta thickens too much, loosen it with a splash of extra hot milk or water before serving.

Substitutions

You can swap the polenta for smooth mashed potatoes. Green apple can be replaced with firm pear for a sweeter sauce. If you prefer not to use wine, use extra beef broth plus a few drops of lemon juice.

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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