Savory Beef Medallions with Truffle Demi-Glace

Ingredients

While the German Meat Cake is a hearty and rustic dish, this adaptation takes it to a whole new level of sophistication. The original dish is transformed into tender beef medallions served with a truffle demi-glace, replacing the traditional meatloaf-like texture. The flavors are elevated with the addition of truffle, creating a luxurious and refined taste experience. We alse have the original recipe for Meat Cake, so you can check it out.

• 4 beef tenderloin medallions (150g each) (5.3 oz) 4 beef tenderloin medallions (150g each) (5.3 oz)
• Salt and black pepper, to taste Salt and black pepper, to taste
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 2 tablespoons unsalted butter (28g) 2 tablespoons unsalted butter (28g)
• 1 shallot, finely chopped 1 shallot, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup beef broth (240ml) 1 cup beef broth (240ml)
• 1/4 cup red wine (60ml) 1/4 cup red wine (60ml)
• 2 tablespoons truffle oil (30ml) 2 tablespoons truffle oil (30ml)
• 1 tablespoon all-purpose flour (8g) 1 tablespoon all-purpose flour (8g)
• Fresh herbs, for garnish Fresh herbs, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 26g (Saturated Fat: 10g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 34g
• Fiber: 0g
• Salt: 1.2g

Preparation

1. 1.
   Season the beef medallions generously with salt and black pepper on both sides.
2. 2.
   Heat the olive oil in a skillet over medium-high heat.
3. 3.
   Add the beef medallions to the skillet and sear for 3-4 minutes on each side for medium-rare doneness. Adjust the cooking time according to your preference.
4. 4.
   Remove the beef medallions from the skillet and set aside.
5. 5.
   In the same skillet, melt the butter over medium heat.
6. 6.
   Add the shallot and garlic to the skillet and sauté until softened and fragrant.
7. 7.
   Sprinkle the flour over the shallot and garlic mixture and cook for 1 minute, stirring constantly.
8. 8.
   Slowly pour in the beef broth and red wine, stirring continuously to avoid lumps.
9. 9.
   Bring the mixture to a simmer and cook until the sauce has thickened slightly, about 5 minutes.
10. 10.
    Stir in the truffle oil and season with salt and black pepper to taste.
11. 11.
    Return the beef medallions to the skillet and cook for an additional 2-3 minutes, allowing the flavors to meld together.
12. 12.
    Remove the beef medallions from the skillet and let them rest for a few minutes before serving.
13. 13.
    Serve the beef medallions on a bed of creamy mashed potatoes, spooning the truffle demi-glace over the top.
14. 14.
    Garnish with fresh herbs and enjoy this gourmet delight.

Treat your ingredients with care...

• Beef medallions — For the best results, choose high-quality beef tenderloin medallions with good marbling for tenderness and flavor.
• Truffle oil — Use a high-quality truffle oil to ensure a strong and authentic truffle flavor in the demi-glace.

Tips & Tricks

• For an extra touch of luxury, garnish the dish with shaved truffles.
• If you prefer a thicker sauce, you can add a cornstarch slurry to the demi-glace and simmer until desired consistency is reached.
• Serve the beef medallions with a side of roasted asparagus or sautéed wild mushrooms for a complete gourmet meal.

Serving advice

Present the beef medallions on individual plates, ensuring that each medallion is placed neatly on top of a mound of creamy mashed potatoes. Drizzle the truffle demi-glace generously over the beef and around the plate for an elegant presentation.

Presentation advice

To elevate the presentation, sprinkle some edible gold flakes or microgreens over the dish. Serve on a white or black plate to showcase the vibrant colors of the beef and mashed potatoes.