Medaglioni alla Rossini

Ingredients

• 4 beef tenderloin medallions (150g each) (4 beef tenderloin medallions (5.3 oz each)) 4 beef tenderloin medallions (150g each) (4 beef tenderloin medallions (5.3 oz each))
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 tablespoon butter (15g) 1 tablespoon butter (15g)
• 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 heavy cream (60ml) 1/4 cup heavy cream (60ml)
• 1 tablespoon truffle oil (15ml) 1 tablespoon truffle oil (15ml)
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 420 kcal / 1760 KJ
• Fat: 32g (Saturated Fat: 14g)
• Carbohydrates: 2g (Sugar: 1g)
• Protein: 32g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Season the beef medallions generously with salt and 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, or until browned to your desired level of doneness.
4. 4.
   Remove the beef medallions from the skillet and set aside.
5. 5.
   In the same skillet, melt the butter and add the shallot and garlic. Sauté until fragrant and translucent.
6. 6.
   Pour in the beef broth and bring to a simmer. Cook for 5 minutes to reduce the liquid.
7. 7.
   Stir in the heavy cream and truffle oil. Simmer for an additional 2 minutes.
8. 8.
   Season the sauce with salt and pepper to taste.
9. 9.
   Return the beef medallions to the skillet and cook for 1-2 minutes, allowing them to heat through.
10. 10.
    Transfer the beef medallions to serving plates and spoon the truffle sauce over them.
11. 11.
    Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Beef medallions — Make sure to bring the beef to room temperature before cooking to ensure even cooking and a tender result.
• Truffle oil — Use a high-quality truffle oil to achieve the best flavor. If truffle oil is not available, you can substitute it with truffle paste or finely chopped fresh truffles.

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 sauce and simmer until thickened.
• Serve the Medaglioni alla Rossini with a side of creamy mashed potatoes or buttery polenta to complement the flavors.

Serving advice

Serve the Medaglioni alla Rossini hot, allowing the beef medallions to be the star of the dish. Spoon the truffle sauce generously over the medallions, ensuring each bite is coated in its rich flavor.

Presentation advice

Arrange the beef medallions on a plate, slightly overlapping each other. Drizzle the truffle sauce around the medallions, creating an elegant and appetizing presentation. Garnish with fresh parsley for a pop of color.