Beef Medallions with Tamarind, Chipotle and Cocoa Sauce over Plantain Purée with Garlic Green Beans

Name: Beef Medallions with Tamarind, Chipotle and Cocoa Sauce over Plantain Purée with Garlic Green Beans
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Fusión latinoamericana
Ingredients: 24 oz beef medallions; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp olive oil; 1/2 cup shallot; 6 cloves garlic; 1/3 cup tamarind pulp; 3/4 cup hot water; 2 tbsp chipotle in adobo; 1 tbsp unsweetened cocoa powder; 1 tbsp honey; 1 tbsp apple cider vinegar; 1 cup beef broth; 2 tbsp butter; 1 lb ripe plantain; 1/2 cup milk; 1/2 tsp ground cumin; 10 oz green beans; 1 tbsp lime juice; 1/4 cup fresh cilantro

An original beef recipe with a deep sweet-savory profile: seared beef medallions coated in a silky tamarind, chipotle, and unsweetened cocoa sauce, served with smooth plantain purée and garlic sautéed green beans.

25 minPrep

30 minCook

55 minTotal

4Servings

High ProteinGluten-Free

Ingredients

Adjust servings

680 g g beef medallions (of lomo or filete, of 3 a 4 cm of grosor)
8 g g salt (or to taste)
3 g g black pepper (freshly ground)
30 ml ml olive oil (divided)
80 g g shallot (finely chopped)
18 g g garlic (4 cloves chopped for the sauce and 2 rebanados for the ejotes)
90 g g tamarind pulp (without semillas)
180 ml ml hot water (for disolver the tamarindo)
30 g g chipotle in adobo (chopped fino)
8 g g unsweetened cocoa powder (for profundidad of sabor)
15 ml ml honey (for equilibrar the acidez)
15 ml ml apple cider vinegar (for the sauce)
240 ml ml beef broth (low sodium if possible)
28 g g butter (divided)
500 g g ripe plantain (pelado and sliced)
120 ml ml milk (whole or semidescremada)
1 g g ground cumin (for the puree)
300 g g green beans (without puntas)
15 ml ml lime juice (freshly squeezed)
10 g g fresh cilantro (chopped for terminar)

Nutrition facts

per serving

515 kcal

Calories

39 g

Protein

28 g

Carbs

27 g

Fat

4 g

Fiber

24 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. Season the beef medallions on both sides with 5 g (1 tsp) salt and the black pepper. Let them rest at room temperature for 15 minutes while you prepare the other components.
2
2. Place the tamarind pulp in a bowl with the hot water and let sit for 10 minutes. Mash with a spoon until dissolved and strain if needed for a smooth mixture.
3
3. For the purée, place the plantain in a medium saucepan with enough water to cover. Bring to a boil, reduce to medium heat, and cook for 12 to 15 minutes until very tender. Drain well.
4
4. Mash the hot plantain with the milk, 14 g (1 tbsp) butter, ground cumin, and 1 g (1/4 tsp) salt until smooth. Keep warm over very low heat, stirring if needed.
5
5. Heat a large skillet over medium-high heat for 2 minutes. Add 15 ml (1 tbsp) olive oil and sear the medallions for 3 to 4 minutes per side for medium-rare, or until the center reaches 135°F/57°C. For medium, cook to 145°F/63°C. Transfer to a plate and cover loosely to rest for 5 minutes.
6
6. In the same skillet, lower to medium heat and add the shallot, 4 minced garlic cloves, and the remaining olive oil. Cook for 2 minutes, stirring, until the shallot softens.
7
7. Stir in the chipotle in adobo, cocoa powder, honey, apple cider vinegar, tamarind mixture, and beef broth. Scrape the bottom of the skillet to loosen the browned bits. Cook for 6 to 8 minutes over medium heat, until the sauce thickens slightly.
8
8. Add the juices released by the beef on the plate and the remaining 14 g (1 tbsp) butter to the sauce. Stir until the butter melts and the sauce looks glossy. Taste and adjust with 2 g (1/4 tsp) salt if needed.
9
9. While the sauce finishes, heat another skillet over medium-high heat with a splash of water. Add the green beans, cover, and cook for 2 minutes to soften slightly. Uncover, add the sliced garlic, cook 1 minute more, then add the lime juice and a pinch of salt. Sauté for 2 minutes until the beans are bright green and tender-crisp.
10
10. To serve, spoon a bed of plantain purée onto each plate, arrange the beef medallions on top or alongside, and coat with the tamarind, chipotle, and cocoa sauce. Add the garlic green beans and finish with the chopped fresh cilantro.

Chef tips

For an even smoother sauce, blend it before returning it to the skillet. The plantain should be very ripe for a naturally sweet, silky purée. Do not move the beef too often if you want a better crust.

Substitutions

You can use beef tenderloin, sirloin, or thick skirt steak instead of medallions. Honey may be replaced with grated piloncillo or maple syrup. If you do not have shallot, use finely chopped white onion. Cilantro can be replaced with fresh parsley.

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
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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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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