Beef Medallions with Roasted Red Pepper Basil Sauce and Crispy Smashed Potatoes

Name: Beef Medallions with Roasted Red Pepper Basil Sauce and Crispy Smashed Potatoes
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 24 oz beef medallions; 1.5 lb baby potatoes; 2 whole red bell pepper; 3/4 cup heavy cream; 1/2 cup beef broth; 1/4 cup grated Parmesan cheese; 1/2 cup fresh basil; 4 cloves garlic; 2 tbsp butter; 3 tbsp olive oil; 1 tbsp balsamic vinegar; 1 tsp smoked paprika; 1 tsp fresh thyme leaves; 1 1/2 tsp salt; 1 tsp black pepper

An original beef recipe featuring seared medallions finished in a silky roasted red pepper, basil, and cream sauce, served with golden oven-crisp smashed potatoes. Elegant, comforting, and ideal for a special main course.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeHigh ProteinLow CarbDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

680 g beef medallions (of lomo or solomillo, 4 pieces)
700 g baby potatoes (lavadas)
2 units red bell pepper (cut por the mitad and without semillas)
180 ml heavy cream (for the sauce)
120 ml beef broth (unsalted or low sodium)
25 g grated Parmesan cheese (for the sauce)
12 g fresh basil (leaves lightly compactadas)
4 cloves garlic (2 for the sauce and 2 for the papas, chopped)
30 g butter (divided)
45 ml olive oil (divided)
15 ml balsamic vinegar (for the sauce)
2 g smoked paprika (divided)
2 g fresh thyme leaves (for the papas)
8 g salt (or to taste, divided)
3 g black pepper (freshly ground, divided)

Nutrition facts

per serving

610 kcal

Calories

39 g

Protein

25 g

Carbs

39 g

Fat

4 g

Fiber

21 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

DairySulfites

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the baby potatoes in a pot with water and a pinch of the salt. Boil for 15 to 18 minutes, until tender when pierced.
2
While the potatoes cook, arrange the red bell pepper halves on a baking sheet, rub them with 1 tablespoon olive oil, and roast in the oven at 220 °C / 425 °F for 18 to 20 minutes, until the skin is lightly blistered and the flesh is soft.
3
Drain the potatoes and place them on another baking sheet. Gently smash them with the bottom of a glass. Mix 1 tablespoon olive oil with 2 minced garlic cloves, fresh thyme, 1/2 teaspoon smoked paprika, a pinch of salt, and a little black pepper. Brush the potatoes with this mixture.
4
Bake the smashed potatoes at 220 °C / 425 °F for 20 to 25 minutes, until golden and crisp around the edges.
5
Transfer the roasted peppers to a blender or food processor with 2 minced garlic cloves, beef broth, heavy cream, balsamic vinegar, Parmesan cheese, fresh basil, 1/2 teaspoon smoked paprika, a pinch of salt, and a little black pepper. Blend until smooth.
6
Pat the beef medallions dry with paper towels and season them on both sides with the remaining salt and black pepper.
7
Heat a large heavy skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Sear the beef medallions for 2 to 3 minutes per side for medium, or until they reach an internal temperature of 63 °C / 145 °F. For a different doneness, adjust the time based on thickness.
8
Remove the beef and let it rest for 5 minutes on a warm plate. Reduce the heat to medium and add the blended sauce to the same skillet. Cook for 3 to 4 minutes, stirring, until slightly thickened. Stir in the remaining 1 tablespoon butter for shine.
9
Serve the crispy smashed potatoes on each plate, place the beef medallions on top or alongside, and spoon over the roasted red pepper basil sauce. Finish with extra basil leaves if desired.

Chef tips

For a better crust on the beef, take it out of the refrigerator 15 minutes before cooking and dry it very well. Do not move the medallions while searing to develop better color. If you want an extra-smooth sauce, strain it after blending.

Substitutions

You can use beef tenderloin, sirloin, or boneless ribeye in individual portions. Basil can be replaced with fresh parsley for a different profile. Parmesan can be omitted for a lighter sauce, though it will lose some body.

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
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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