Beef Medallions with Roasted Leek and Hazelnut Sauce, served with Creamy Wheat Berries and Dill Carrots

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the leek on a small tray, toss with 1 tablespoon olive oil, a pinch of salt and pepper, and roast for 18 minutes until golden and tender.

2. 2

   Meanwhile, pat the beef medallions dry with paper towels and season both sides with most of the salt and pepper. Let them stand at room temperature for 15 minutes.

3. 3

   Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and sear the medallions for 2 to 3 minutes per side until well browned. Transfer them to a plate; they will finish cooking later.

4. 4

   In the same skillet, reduce to medium heat. Add the roasted leek, 2 garlic cloves, hazelnuts, and dry white wine. Cook for 2 minutes, scraping up the browned bits from the pan.

5. 5

   Add 240 ml (1 cup) of the beef stock and cook for 3 more minutes. Transfer the mixture to a blender with the heavy cream and blend until smooth. Return the sauce to the skillet and keep over low heat.

6. 6

   For the side, melt 1 tablespoon butter in a saucepan over medium heat. Add 2 minced garlic cloves and cook for 30 seconds. Stir in the cooked wheat berries and 120 ml (1/2 cup) beef stock, then cook for 3 to 4 minutes until creamy. Add the Parmesan and stir until incorporated.

7. 7

   In another skillet, place the carrots with 2 tablespoons water. Cover and cook over medium heat for 4 minutes. Uncover, add 2 tablespoons butter, the honey, and a pinch of salt, and cook 4 to 5 minutes more until glossy and tender. Turn off the heat and add the fresh dill and lemon juice.

8. 8

   Return the medallions and any accumulated juices to the skillet with the sauce. Cook over low heat for 3 to 5 minutes, or until the meat reaches your preferred doneness; as a guide, an internal temperature of 57°C / 135°F is medium-rare to medium. Adjust salt and pepper if needed.

9. 9

   Serve a bed of creamy wheat berries, place the beef medallions on top, and spoon over the roasted leek and hazelnut sauce. Serve with the dill carrots right away.