TYPE OF CUTS
Family Dinner
PREP TIME
25 minutes
COOKING TIME
35 – 40 minutes
SERVINGS
6 people
DIFFICULTY
Moderate
Preparation
Prepare the mashed potatoes:
- Peel the potatoes and cut them into medium cubes.
- Place them in a pot with water and a pinch of salt. Cook over medium-high heat until soft (about 15-20 minutes).
- Drain the potatoes and mash them with a fork or potato masher. Add the 3 tablespoons of butter and mix well until creamy.
- Add the heavy cream (about 100 ml), salt, and pepper to taste. Mix well and set aside.
Prepare the vegetables:
- Peel the carrots and cut them into thin slices or strips. Slice the zucchinis and chilote into thin rounds.
- In a large skillet, heat a bit of olive oil and sauté the finely chopped onion and garlic until golden and fragrant.
- Add the carrots, zucchinis, and chilote (or substitute). Cook over medium-high heat for about 8-10 minutes, stirring occasionally until tender but still firm.
- Season with salt and pepper to taste and sprinkle with chopped fresh rosemary at the end. Set aside.
Cook the beef medallions:
- Season the beef medallions with salt and pepper to taste.
- In a large skillet, heat a bit of olive oil over medium-high heat. Cook the beef medallions on each side, depending on thickness and desired doneness:
- o 2-3 minutes per side for rare
- o 3-4 minutes per side for medium-rare
- o 4-5 minutes per side for medium
- o 5-6 minutes per side for well-done
- Remove the medallions from the skillet and let them rest while you prepare the sauce.
Prepare the pepper sauce:
- In the same skillet, add a little olive oil if needed and sauté the meat drippings for 1-2 minutes to release the flavors.
- Add the chicken broth and let it reduce over medium heat for about 5 minutes.
- Stir in the heavy cream (200 ml) and 1 tablespoon of ground black pepper (to taste). Cook for another 3-4 minutes until the sauce thickens.
- Adjust salt and pepper if needed and add a bit of chopped fresh rosemary at the end for aroma.
Assemble the plate:
- Serve a portion of mashed potatoes on each plate.
- Place the beef medallions on top and accompany with the sautéed vegetables.
- Pour the pepper sauce over the medallions and garnish with fresh rosemary sprigs.