Beef Medallions

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:

1. Peel the carrots and cut them into thin slices or strips. Slice the zucchinis and chilote into thin rounds.
2. In a large skillet, heat a bit of olive oil and sauté the finely chopped onion and garlic until golden and fragrant.
3. 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.
4. Season with salt and pepper to taste and sprinkle with chopped fresh rosemary at the end. Set aside.

Cook the beef medallions:

1. Season the beef medallions with salt and pepper to taste.
2. 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:
3. o 2-3 minutes per side for rare
4. o 3-4 minutes per side for medium-rare
5. o 4-5 minutes per side for medium
6. o 5-6 minutes per side for well-done
7. Remove the medallions from the skillet and let them rest while you prepare the sauce.

Prepare the pepper sauce:

1. In the same skillet, add a little olive oil if needed and sauté the meat drippings for 1-2 minutes to release the flavors.
2. Add the chicken broth and let it reduce over medium heat for about 5 minutes.
3. 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.
4. Adjust salt and pepper if needed and add a bit of chopped fresh rosemary at the end for aroma.

Assemble the plate:

1. Serve a portion of mashed potatoes on each plate.
2. Place the beef medallions on top and accompany with the sautéed vegetables.
3. Pour the pepper sauce over the medallions and garnish with fresh rosemary sprigs.