Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 5 Tbsp. soften butter - (75ml)
- 6 x large shallots (about 1 lb.), peeled and thinly sliced - (500grams)
- 1Â 1/2 lb trimmed, peeled and thinly sliced beets - (750grams)
- 1 x salt and pepper
- 1Â 1/2 lb (4) large beef medallions (750grams)
- 1 sprg finely diced rosemary
- Â Â Flour for dredging
- 2 x Large eggs, lightly beaten
- 2 c. peeled chestnuts, cashews, almonds, very finely minced - (500ml)
- 2 Tbsp. neutral oil, such a canola or possibly grape seed - (30ml)
- 1/4 c. red wine - (125ml)
Direcciones
- Preheat oven to 350 F - (175 C)
- Grease the bottom of a shallow casserole or possibly gratin dish with butter. Layer onions and beets on the bottom of the dish and season with salt and pepper, repeat till you have 3 or possibly 4 more layers. Top with 2 Tbsp. of butter and cover in foil. Bake in oven for 1 hour, till tender.
- Transfer the roasted onions and beets into a blender and add in red wine, blend and season with salt and pepper. Cover to keep hot.
- Season the beef medallions with salt and pepper. Add in rosemary to the flour. Dredge medallions in flour and shake off excess. Dip each medallion into the eggwash and then press into the mixed groundnuts, making sure they are fully covered on both sides.
- In a large warm skillet with the remaining oil & butter and add in the beef medallions. Reduce the heat to medium. Cook slowly so the nuts get toasted but not burnt. Turn the meat as often as necessary while cooking for 10-15 min for medium-rare fillets. To serve, plate some beet & onion puree and top with a beef medallion.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 4 servings | |
| Calories 331 | |
| Calories from Fat 37 | 11% |
| Total Fat 4.25g | 5% |
| Saturated Fat 1.14g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 127mg | 5% |
| Potassium 1003mg | 29% |
| Total Carbs 64.25g | 17% |
| Dietary Fiber 3.5g | 12% |
| Sugars 7.98g | 5% |
| Protein 6.91g | 11% |
