Beef Medallions with Spring Mashed Potatoes

Cook, In Season, Mains, Recipes, Spring, Weeknight Dinner

Beef Medallions with Spring Mashed Potatoes

Young cabbage lightens the texture of mashed potatoes and gives them a new flavor component in this meal-in-one recipe. For easy slicing, freeze the beef for about 30 minutes before cutting. Leftover meat makes great sandwiches.

 

Beef Medallions with Spring Mashed Potatoes

 

1 1/2 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces

1 tsp. coarse kosher salt, plus more, to taste

3 Tbs. olive oil

1/2 head small savoy cabbage, cored and thinly sliced crosswise

Freshly ground pepper, to taste

2 Tbs. unsalted butter

1 1/4 lb. beef tri-tip roast, excess fat trimmed

2 large shallots, halved lengthwise and thinly sliced crosswise

1 Tbs. all-purpose flour

2 cups low-sodium beef broth

2 Tbs. dry vermouth

2 tsp. Dijon mustard

1 1/2 Tbs. minced fresh thyme, plus more for garnish

 

Put the potatoes in a large pot. Add water to cover by 2 inches and then add the 1 tsp. salt. Bring to a boil and cook until the potatoes are tender, about 10 minutes. Meanwhile, in a large nonstick fry pan over medium heat, warm 1 Tbs. of the olive oil. Add the cabbage and season with salt and pepper. Sauté until almost tender, about 8 minutes. Set aside.

 

Reserve 1 cup potato cooking liquid, then drain the potatoes. Return the potatoes to the pot and mash coarsely with a fork, thinning with the cooking liquid as needed. Mix in 1 Tbs. butter, the cabbage and a generous amount of pepper. Adjust the seasonings if needed. Cover to keep warm.

 

Cut the beef across the grain into 1/4-inch slices and then cut into 2-inch lengths. In a large fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Working in batches, add the beef in a single layer and cook until just colored, about 30 seconds per side. Transfer to a plate and season with salt and pepper.

 

Add the remaining 1 Tbs. olive oil to the fry pan. Add the shallots, reduce the heat to medium, and stir until tender and golden brown, about 6 minutes. Add the flour and stir for 20 seconds. Gradually stir in the broth and vermouth. Simmer, stirring frequently, until the sauce thickens slightly, about 6 minutes. Stir in the mustard and the 1 1/2 Tbs. thyme. Remove the pan from the heat and stir in the remaining 1 Tbs. butter until melted. Adjust the seasonings if needed.

 

Transfer the beef and potatoes to a platter or divide among 4 warmed plates. Drizzle the sauce over the beef, sprinkle with thyme and serve immediately. Serves 4.

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