Nut-crusted Beef Medallions With Beet And Onion Soubise

Total Time: 1 hr 35 mins Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 8 tablespoons softened butter (120 ml)
• 6 large shallots, peeled and thinly sliced (about 1 lb or 500 g)
• 2 lbs beets, trimmed, peeled and thinly sliced (1 kg)
• salt and pepper
• 1 cup red wine (250 ml)
• 6 large beef medallions (approx 2 lb or 1 kg)
• 2 sprigs fresh rosemary, finely diced
• 1/2 cup all-purpose flour (for dredging, 125 ml)
• 3 eggs, lightly beaten
• 1 1/2 cups very finely chopped mixed nuts (chestnuts, cashews, almonds 375 ml)
• 3 tablespoons canola oil (45 ml) or 3 tablespoons grapeseed oil (45 ml)

Recipe

• 1 preheat oven to 350 f (180 c).
• 2 grease the bottom of a shallow casserole or gratin dish with butter.
• 3 layer the shallots and beets on the bottom of the dish and season with salt and pepper.
• 4 repeat until you have 3 or 4 more layers.
• 5 top with 2 tbsp (25 ml) of butter and cover in foil.
• 6 bake for 1 hour until tender.
• 7 transfer the roasted onions and beets into a blender and add the red wine.
• 8 blend and season with salt and pepper then cover to keep warm.
• 9 season the beef medallions with salt and pepper.
• 10 add the rosemary to the flour and dredge the medallions in flour and shake off excess.
• 11 dip each medallion in the egg wash, then press into the mixed chopped nuts, making sure to fully cover both sides.
• 12 in a large hot skillet, add the remaining butter, the oil and the beef medallions.
• 13 reduce the heat to medium and cook slowly so the nuts are toasted but not burnt.
• 14 turn the meat as often as necessary while cooking for 5 - 10 minutes for medium-rare fillets.
• 15 to serve, plate some beet and onion puree and top with a beef medallion.