Beef Medallions with Roasted Tomatillo Basil Sauce, Creamy Farro, and Golden Zucchini
An original beef recipe featuring juicy seared medallions paired with a bright roasted tomatillo and basil sauce, creamy farro, and golden pan-seared zucchini. It balances herbal notes, gentle acidity, and a comforting finish.
Ingredients
- 680 g beef medallions (of lomo or filete, of 3 a 4 cm of grosor)
- 400 g tomatillos (without peel and lavados)
- 300 g zucchini (en medias lunas gruesas)
- 180 g pearled farro (enjuagado)
- 720 ml beef broth (low sodium, divided)
- 80 ml heavy cream (for the farro)
- 35 g grated Parmesan cheese (more a poco optional for terminar)
- 20 g fresh basil (leaves lightly compactadas, divided)
- 160 g white onion (finely chopped, divided)
- 18 g garlic (chopped, divided)
- 120 ml dry white wine (for desglasar and dar profundidad)
- 40 g unsalted butter (divided)
- 45 ml olive oil (divided)
- 10 g Dijon mustard (for the sauce)
- 1 g red pepper flakes (optional)
- 10 g salt (or to taste, divided)
- 4 g black pepper (freshly ground, divided)
- 15 ml lemon juice (freshly squeezed)
Nutrition facts
per serving
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
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Place the tomatillos on a small sheet pan with 60 g (about 1/3 of the chopped onion), 2 garlic cloves, 1 tablespoon olive oil, 1/2 teaspoon salt, and the red pepper flakes if using. Roast for 18 to 20 minutes, until the tomatillos are soft and lightly browned at the edges.
- 2
While the tomatillos roast, cook the farro. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add 50 g chopped onion and 2 garlic cloves; sauté for 2 minutes. Stir in the farro and cook for 1 minute. Pour in 480 ml (2 cups) beef broth, bring to a boil, reduce to a gentle simmer, partially cover, and cook for 22 to 25 minutes, until the farro is tender.
- 3
Blend the roasted tomatillos with the roasted onion and garlic, 30 g of basil? Wait ingredient is 20g. Need correction.
Chef tips
For better browning, pat the medallions very dry before seasoning. If you want an extra-smooth sauce, strain it after blending. Let the beef rest a few minutes before serving to keep it juicy.
Substitutions
You can swap the farro for brown rice or quinoa, though the texture will change. If you do not have white wine, use an extra 60 ml (1/4 cup) beef broth plus 1 teaspoon lemon juice. Basil can be replaced with a mix of parsley and a little mint.
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 imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori 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
Illustrative imageTempPro 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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