Cocoa-Pepper Crusted Beef Medallions with Roasted Cauliflower Mash
An original beef recipe featuring seared and oven-finished medallions coated in an aromatic cocoa, pepper, and rosemary crust. They are served over roasted cauliflower mash and finished with a quick shallot pan sauce.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 680 g beef tenderloin medallions (6 oz cada uno)
- 800 g cauliflower (cut en floretes)
- 80 g shallot (finely chopped)
- 12 g garlic (chopped)
- 240 ml beef broth (low sodium if possible)
- 80 ml heavy cream (for the puree)
- 30 g grated Parmesan cheese (for the puree)
- 35 g butter (divided)
- 45 ml olive oil (divided)
- 8 g unsweetened cocoa powder (for the crust)
- 6 g coarsely ground black pepper (for the crust)
- 4 g fresh rosemary (finely chopped)
- 10 g Dijon mustard (for adherir the crust)
- 15 ml balsamic vinegar (for the sauce)
- 8 g salt (or to taste)
- 2 g smoked paprika (for the coliflor)
Nutrition facts
per serving
Approximate nutritional information
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a sheet pan and toss it with 1 1/2 tablespoons olive oil, the smoked paprika, and 1/2 teaspoon salt. Roast for 25 minutes, stirring halfway through, until golden and tender.
- 2
While the cauliflower roasts, pat the beef medallions dry with paper towels. In a small bowl, mix the cocoa powder, black pepper, rosemary, and 1/2 teaspoon salt.
- 3
Brush the medallions all over with Dijon mustard and coat them with the cocoa-pepper mixture, pressing gently so it adheres.
- 4
Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and 1/2 tablespoon butter. Sear the medallions for 2 minutes per side until a dark, aromatic crust forms.
- 5
Transfer the skillet to the oven at 220 °C / 425 °F and cook the medallions for 4 to 6 minutes more, depending on desired doneness. Remove the beef and let it rest for 8 minutes on a warm plate.
- 6
Return the skillet to the stove over medium heat. Add the shallot and half of the garlic; cook for 2 minutes in the pan drippings. Stir in the balsamic vinegar and beef broth, scraping the pan. Cook for 5 to 6 minutes until slightly reduced. Add 1 tablespoon butter and stir until the sauce looks glossy.
- 7
Transfer the roasted cauliflower to a processor or large bowl. Add the heavy cream, grated Parmesan, the remaining garlic, and 1 tablespoon butter. Blend or mash until you have a rustic, smooth purée. Adjust with the remaining salt to taste.
- 8
Spoon a bed of cauliflower mash onto each plate, place a beef medallion on top, and finish with the shallot sauce over or around it.
- 9
If desired, let the plated dish sit for 1 minute before serving so the sauce settles over the beef and mash.
Chef tips
For a more even crust, let the medallions sit at room temperature for 15 minutes before cooking. Do not move the beef during searing so the crust develops properly.
Substitutions
You can substitute the tenderloin with thick-cut beef loin medallions. Rosemary can be replaced with fresh thyme. For a lighter mash, replace part of the cream with extra beef broth.
